Non-Sticky Rajma Recipe | How to Make Perfectly Separated Rajma

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

Recipe Delight Hub
Recipe Delight Hub

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)

  1. Wash rajma thoroughly and soak it in 3 cups of water overnight (at least 8 hours).
  2. Drain the water and rinse again. This helps in digestion and removes excess starch.
  3. In a pressure cooker, add soaked rajma, 3 cups of fresh water, salt, and 1 tsp oil (oil prevents stickiness).
  4. Pressure cook on high flame for 1 whistle, then simmer for 25-30 minutes on low flame.
  5. Once done, let the pressure release naturally, then drain excess water and keep rajma aside.

Step 2: Preparing the Gravy

  1. Heat oil or ghee in a pan, add cumin seeds and bay leaf. Let them splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Stir in ginger-garlic paste and sauté for 1-2 minutes.
  4. Add tomato puree, green chili, and all dry spices (coriander, turmeric, red chili, salt). Cook until oil separates.

Step 3: Mixing Rajma with Gravy

  1. Add the boiled rajma to the masala mixture and mix well.
  2. Let it cook for 10 minutes on low-medium flame so that the flavors blend.
  3. 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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