Can’t Rajma Be Made Without Onions? Let’s Learn Cooking Facts from Chef Ranveer Brar

Rajma (kidney beans) is a beloved comfort food across Indian households, a hearty dish commonly enjoyed with steamed rice. Its rich, flavorful gravy and tender beans make it a staple in many homes. The question arises: Can Rajma be made without onions? Well, the answer is yes! With the right ingredients and cooking techniques, you can make a delicious Rajma without onions, and who better to guide us through this culinary adventure than renowned chef Ranveer Brar?

Chef Ranveer Brar, a celebrated Indian chef, is known for his innovative and accessible approach to Indian cuisine. He has been a vocal advocate for the diversity of cooking methods and ingredients used across different regions in India. Chef Ranveer often highlights how dishes can be adapted based on dietary preferences, regional variations, or simply to accommodate people who don’t eat onions.

The Essence of Rajma

Traditionally, Rajma is cooked with onions, tomatoes, and a blend of spices, forming a thick, flavorful gravy. However, the absence of onions doesn’t mean that the dish lacks depth or flavor. Rajma can still shine with the right balance of spices, herbs, and a few creative substitutions.

Why Make Rajma Without Onions?

There are several reasons why some might opt for an onion-free Rajma recipe:

1. Dietary Preferences: Some people avoid onions for personal or health reasons, including digestive concerns or following a specific diet.
2. Regional Variations: In certain parts of India, especially in regions where food is prepared without onions and garlic, Rajma is made without these ingredients.
3. Simplifying the Recipe: Sometimes, it’s about simplifying the recipe to focus more on the natural flavors of the beans and spices.

Chef Ranveer Brar’s Tips for Making Rajma Without Onions

Chef Ranveer Brar recommends using a few simple tips to make Rajma without onions while ensuring the dish remains flavorful and satisfying:

1. Use Tomatoes for Depth: Since onions are often used to add sweetness and texture to the gravy, tomatoes can be used as a substitute. Chef Ranveer suggests using ripe, juicy tomatoes to create a rich base.
2. Spices Are Key: While onions may add some flavor, the spices in Rajma are what truly bring the dish to life. In place of onions, be generous with your spices. Chef Ranveer suggests a combination of cumin, coriander powder, garam masala, turmeric, and a pinch of hing (asafoetida) for added flavor complexity.
3. Herbs for Freshness: Fresh cilantro (coriander leaves) is a great way to garnish your Rajma and add a burst of freshness. It enhances the dish without overpowering the main flavors.
4. Add a Richer Texture: Chef Ranveer often uses a combination of crushed tomatoes and dried fenugreek leaves (kasuri methi) to add texture and a hint of bitterness that balances the sweetness of the tomatoes.
5. Cook Slowly for Flavors to Develop: Rajma benefits from slow cooking, allowing the spices and beans to meld together beautifully. Chef Ranveer emphasizes that patience is key, as it will elevate the taste and texture of the dish.

Chef Ranveer Brar’s Rajma Recipe Without Onions

Let’s dive into a simple and flavorful recipe that doesn’t require onions but delivers the comfort and taste we all crave.

Ingredients:

• 1 cup dry Rajma (kidney beans)
• 2 large tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1/4 teaspoon hing (asafoetida)
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh cilantro leaves, chopped (for garnish)
• 4 cups water
• 1/2 teaspoon garam masala (for finishing)

Instructions:

1. Soak the Rajma: Begin by soaking the Rajma overnight or for at least 6-8 hours in plenty of water. Drain the soaked beans before cooking.
2. Pressure Cook the Rajma: In a pressure cooker, add the soaked Rajma along with 4 cups of water and a pinch of salt. Pressure cook for 3-4 whistles, or until the beans are tender. Set aside.
3. Prepare the Spice Base: Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and allow them to sizzle. Once they pop, add the hing (asafoetida), followed by the ginger-garlic paste. Sauté for 2-3 minutes until fragrant.
4. Add Tomatoes and Spices: Add the chopped tomatoes to the pan and cook until they turn soft and mushy. Now, add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well to combine and cook until the oil starts separating from the masala.
5. Add the Cooked Rajma: Once the tomatoes are cooked down, add the pressure-cooked Rajma to the pan, along with some of the water from the cooking process. Stir everything together, and bring it to a simmer.
6. Simmer and Cook: Let the Rajma cook on a low flame for about 20-30 minutes, allowing the flavors to meld and the gravy to thicken. You can add more water if you prefer a thinner gravy.
7. Finish with Kasuri Methi and Garam Masala: Once the Rajma is cooked, add dried fenugreek leaves (kasuri methi) and garam masala. Stir gently and let the flavors infuse for 5 minutes.
8. Garnish and Serve: Garnish with fresh cilantro leaves before serving. Serve the Rajma hot with steamed rice or rotis.

Final Thoughts

Making Rajma without onions is not only possible but can also result in a delightful dish. Chef Ranveer Brar’s expert tips guide us in creating a perfectly balanced recipe that retains the essence of Rajma while embracing simplicity and adaptability. So, the next time you crave a hearty bowl of Rajma, give this onion-free version a try, and enjoy the flavors that Chef Ranveer Brar so beautifully showcases in his recipes!