Preparation Time: 8 hours (soaking) + 10 minutes
Cooking Time: 40 minutes
Servings: 4

Introduction
Rajma (Kidney Beans) is a staple in North Indian households, but many people struggle with making non-sticky, perfectly cooked rajma where each bean remains separate yet soft. This recipe will guide you through the process of making restaurant-style rajma that is not mushy or sticky.
Ingredients
For Boiling Rajma
- 1 cup Rajma (Kidney Beans) (soaked overnight)
- 3 cups Water
- ½ tsp Salt
- 1 tsp Oil
For Gravy
- 2 tbsp Oil or Ghee
- 1 tsp Cumin Seeds (Jeera)
- 1 Bay Leaf (Tej Patta)
- 1 Onion (finely chopped)
- 1 tbsp Ginger-Garlic Paste
- 2 Tomatoes (pureed)
- 1 Green Chili (chopped, optional)
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- Salt to taste
- ½ cup Water (if needed)
- 2 tbsp Coriander Leaves (for garnish)
Step-by-Step Instructions
Step 1: Soaking and Boiling Rajma (For Non-Sticky Texture)
- Wash rajma thoroughly and soak it in 3 cups of water overnight (at least 8 hours).
- Drain the water and rinse again. This helps in digestion and removes excess starch.
- In a pressure cooker, add soaked rajma, 3 cups of fresh water, salt, and 1 tsp oil (oil prevents stickiness).
- Pressure cook on high flame for 1 whistle, then simmer for 25-30 minutes on low flame.
- Once done, let the pressure release naturally, then drain excess water and keep rajma aside.
Step 2: Preparing the Gravy
- Heat oil or ghee in a pan, add cumin seeds and bay leaf. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and sauté for 1-2 minutes.
- Add tomato puree, green chili, and all dry spices (coriander, turmeric, red chili, salt). Cook until oil separates.
Step 3: Mixing Rajma with Gravy
- Add the boiled rajma to the masala mixture and mix well.
- Let it cook for 10 minutes on low-medium flame so that the flavors blend.
- Add garam masala and fresh coriander leaves, mix well and turn off the flame.
Step 4: Serving
Serve non-sticky rajma hot with steamed rice, jeera rice, or roti.
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