Rajma masala|no onion no garlic recipes – Easy to make Rajma masala without onion, garlic, and tomato. Creamy one-pot Rajma masala recipe with full recipe and step-by-step pictures.

Usually, we make Rajma masala with the addition of spices and onion, tomato, and garlic. Sometimes we omit onion and garlic, but in this recipe, we are not adding onion or garlic, or tomato. Even we are not any garam masala too. I tasted this finger-licking creamy rajma at my relative Savitha’s place some time back. We all loved it and being a hardcore Rajma fan, I asked her version of the recipe.

When she told, me it is without the addition of onion, tomato or garlic, and any other spices except ginger, I got super excited. The recipe was very simple but I didn’t note it down. A few weeks later when I got a pack of dried Rajma from the Indian store, I remembered this recipe. I called up Savitha and asked for the recipe. She immediately texted me the recipe.

I tried home the next day and shared it on my Instagram reels. As many followers asked for the recipe, I made it a few days later to blog the recipe here. Also, check out my no onion no garlic no tomato Chole masala recipe too.

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Rajma masala

No onion no garlic no tomato Rajma masala recipe

Course Main Course

Cuisine Indian

Keyword no onion garlic recipes, North indian recipe, side dish for roti

Prep Time 10 minutes

Cook Time 1 hour

Soaking time 10 hours

Total Time 11 hours 10 minutes

Author Jeyashri suresh

Ingredients

• 1 cup dried rajma
• 3 tsp ghee
• 1 tsp grated ginger
• 2 tsp red chili powder
• Salt to taste

Instructions

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for tummy as well.
• Next day drain the water and add this to the pressure cooker.
• Add 2cups of water to this.
• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.
• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.
• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.
• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Video

Notes

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.

2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.

3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for the tummy as well.

• Next day drain the water and add this to the pressure cooker.
• Add 2 cups of water to this.

• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.

• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get a little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.

• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.

• Add this to the Rajma.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.

• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Notes:

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.
2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.
3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

The post Rajma masala|no onion no garlic recipes appeared first on Jeyashri's Kitchen.

Missi roti recipe – A popular Punjabi roti recipe with a combination of gram flour, whole wheat flour, and spices. No onion no garlic Missi roti recipe with full video and step-by-step pictures.

Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi.

We can pair this with any North Indian-style gravy or a simple dal. I tasted missi rotis in dhabas when we did a road trip from Delhi to Haridwar a few years back. Also, I tasted this in Jaipur many years back. They serve mini missi rotis, smeared with a generous dollop of butter on the top. It comes out soft but personally I feel, it should be served hot. I have posted a video on methi missi roti recipe in Jeyashris kitchen.

Also check out, how to make soft phulkas, Homemade stove -top Garlic naan, Aloo kulcha recipe, and Peshwai naan.

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Missi Roti recipe

Popular Indian flatbread using whole wheat flour and gram flour

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword Indian flatbread, North indian recipe

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 10 small rotis

Author Jeyashri suresh

Ingredients

• ¾ cup gram flour | besan| kadalaimaavu
• ½ cup whole wheat flour
• 1 tsp cumin seeds
• ¼ tsp ajwain seeds | omam
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp kasoori methi
• 3 tbsp coriander leaves
• Salt as needed
• 1 tsp oil
• Water to knead the dough
• Butter or ghee to spread on the roti

Instructions

• In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.
• Mix well and add water little by little and make a smooth dough.
• Keep this covered for 10 minutes
• Make equal lemon sized balls.
• Take one dough ball and dust it with dry atta. You can use rice flour as well.
• Roll this into a roti.
• I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.
• Place the rolled roti on a hot tawa.
• Cook on both sides.
• Take out and show it on open flame for 2-3 seconds.
• This step is to give a dhaba style tandoor touch.
• Apply butter on both sides.
• Serve hot.
• Repeat the same for the rest of the dough.
• Missi roti tastes well with simple dal or any paneer sabzi.

Video

Notes

1. Finely chopped onion can be added to the dough.

2. You can adjust the spices according to your taste.

3. Finely chopped green chili can be added instead of red chili powder.

4. Missi roti can be made gluten-free also, in that case, knead the dough with hot water.

• In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.

• Mix well and add water little by little and make a smooth dough.
• Add 1 tsp of oil and spread it over.
• Keep this covered for 10 minutes

• Make equal lemon sized balls.

• Take one dough ball and dust it with dry atta. You can use rice flour as well.
• Roll this into a roti.

• I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.

• Place the rolled roti on a hot tawa.
• Cook on both sides.

• Take out and show it on open flame for 2-3 seconds.
• This step is to give a dhaba style tandoor touch.

• Apply butter on both sides.
• Serve hot.

• Repeat the same for the rest of the dough.
• Missi roti tastes well with simple dal or any paneer sabzi.

The post Missi roti recipe appeared first on Jeyashri's Kitchen.