North Indian Easy Dhaba Style Rajma Recipe
This easy Dhaba-style Rajma recipe brings the authentic taste of Punjab to your kitchen. With rich flavours from aromatic spices and slow cooking, it’s perfect for a comforting, hearty meal.
Dhaba style Rajma is a delicious and filling North Indian dish popular for its rich aromatic spices and creamy texture. This dish consists of kidney beans simmered in a spicy gravy, perfectly balanced with ingredients like onion, tomato, ginger, garlic, and garam masala. It's known for its rich, smoky flavour, usually achieved by slow cooking. Usually served with steamed rice or roti, Dhaba style Rajma brings the authentic taste of dhabas to your home for you to enjoy in comfort and pleasure whenever you want.
Ingredients
- 1 Cup Rajma
- 2 Tablespoon Oil or Ghee
- 1 Piece Onion (medium, finely chopped)
- 2 Piece Tomato (finely chopped)
- 3 Piece Green Chillies (chopped)
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala Powder
- 2 Piece Dried Bay Leaves
- 1 Inch Cinnamon Stick
- 1 Tablespoon Ginger Garlic Paste
- Salt
- Fresh Coriander
- Water
Cooking Instructions
Soak The Rajma: Wash the kidney beans and let them soak overnight for about 8 hours. Drain and rinse well before cooking.
Cook The Rajma: Take a pressure cooker, add rajma with water and salt. Cook it for 3-4 whistles. Set it aside and move on to the next step.
Prepare The Masala: Take a pan and add ghee or oil in it. Add cumin seeds, bay leaves, and cinnamon stick into the pan. Once these ingredients start spluttering, add chopped onion and saute it until it gets golden brown.
Combine Rajma And Masala: Add the cooked rajma into the masala. Add water into it to adjust the consistency. Let it simmer for 10-15 minutes. It will allow the flavours to blend in. After this, add garam masala and let it cook for another 5 minutes.
Garnish And Serve: Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
Summary
Easy Dhaba Style Rajma Recipe
This easy Dhaba-style Rajma recipe brings the authentic taste of Punjab to your kitchen. With rich flavours from aromatic spices and slow cooking, it’s perfect for a comforting, hearty meal.
Ingredients
- 1 Cup Rajma
- 2 Tablespoon Oil or Ghee
- 1 Piece Onion (medium, finely chopped)
- 2 Piece Tomato (finely chopped)
- 3 Piece Green Chillies (chopped)
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala Powder
- 2 Piece Dried Bay Leaves
- 1 Inch Cinnamon Stick
- 1 Tablespoon Ginger Garlic Paste
- Salt
- Fresh Coriander
- Water
Main Procedure
Soak The Rajma: Wash the kidney beans and let them soak overnight for about 8 hours. Drain and rinse well before cooking.
Cook The Rajma: Take a pressure cooker, add rajma with water and salt. Cook it for 3-4 whistles. Set it aside and move on to the next step.
Prepare The Masala: Take a pan and add ghee or oil in it. Add cumin seeds, bay leaves, and cinnamon stick into the pan. Once these ingredients start spluttering, add chopped onion and saute it until it gets golden brown.
Combine Rajma And Masala: Add the cooked rajma into the masala. Add water into it to adjust the consistency. Let it simmer for 10-15 minutes. It will allow the flavours to blend in. After this, add garam masala and let it cook for another 5 minutes.
Garnish And Serve: Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
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