Dhaba Style Rajma Masala Recipe

Rajma Masala Recipe – Dhaba Style Rajma Masala Recipe. Recipe with step by step pictures and video.

Rajma Masala with rice is a comfort food and is so very tasty. Rajma or the Red Kidney Bean can be quite filling too. There are three kinds of Rajma widely available today in the market. Chitra Rajma, Red Rajma and Jammu Red Rajma. The chitra rajma is a shade of brown, lite coloured kidney bean whereas the red rajma has a bright burgundy color. The Jammu red rajma is similar to the regular red rajma but is smaller in size. Any kind of rajma will work for this recipe. I have used the regular red rajma for this recipe. Here is another version of rajma masala. Do check it out too.

Here is the video recipe for Dhaba Style Rajma Masala

Here is the recipe for Dhaba Style Rajma Masala
Wash and soak the rajma in water for 5-6 hours.

Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.

Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.

In the mean time, make a paste of ginger, garlic, tomatoes and green chillies.

Add it to the pan. Sauté till the tomatoes are cooked and dry.

Add in all the spice powders and sauté for a minute.

Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy.

Add in the remaining rajma along with the water used for cooking.

Let the gravy simmer for 5-7 minutes.

Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.

Serve with rice or roti.

Dhaba Style Rajma Masala Recipe

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Rajma Masala Recipe – Dhaba Style Rajma Masala Recipe. Recipe with step by step pictures and video.

• Total Time: 5h30m
• Yield: 6 servings 1x

Ingredients

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For cooking Rajma / Red Kidney Beans

1 cup red kidney bean / rajma
3 cups water
1/2 teaspoon salt

Other Ingredients

1 tablespoon peanut oil
1 tablespoon ghee
1/2 teaspoon cumin seeds
1 inch piece cinnamon – cassia
4 cloves
1.5 cups finely chopped onions
1/2 teaspoon salt
1 inch piece ginger
6–7 cloves garlic
5 small ripe tomatoes (Use 3 if big)
2 green chillies
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1 tablespoon coriander powder
1/4 teaspoon asafoetida
1 teaspoon channa masala
1 teaspoon kasuri methi
1 tablespoon coriander leaves
1 teaspoon sliced ginger

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Instructions

Wash and soak the rajma in water for 5-6 hours. Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.

Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.

In the mean time, make a paste of ginger, garlic, tomatoes and green chillies. Add it to the pan. Sauté till the tomatoes are cooked and dry. Add in all the spice powders and sauté for a minute.

Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy. Add in the remaining rajma along with the water used for cooking. Let the gravy simmer for 5-7 minutes. Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.

Serve with rice or roti.

• Author: Suguna Vinodh
• Prep Time: 5h
• Cook Time: 30m