Name: Punjabi Rajma Masala | Authentic Recipe - Dhaba Style !!
Prep time: 490 min
Cook time: 30 min
Total time: 520 min
Ingredients: Rajma (Kidney Beans - 2 Cups (Soaked 8 Hours)); Onion - 3 Cups (Chopped); Tomato's Chopped - 3 Cups (Chopped); Vegetable Oil - 3 Tbsp; Water - 4 Cups; Salt - 2 Tsp; Kashmiri Red Chili Powder - 2 Tsp; Turmeric Powder - 1/2 Tsp; Rajma Masala - 3 Tsp; Hing (Asafoetida Powder - 1/2 Tsp); Cumin - 2 Tsp; Green Chili's - 3 (Slit); Ginger julienned - 1 inch; Garlic - 2 Tbsp (Chopped); Amchur (Dried mango - 1 Tsp); Garam Masala - 1.5 Tsp; Ghee - 2 Tbsp; Cilantro / Dhaniya Leaves - 3 Tbsp

Dil Chahta Hai - Veg

Punjabi Rajma Masala | Authentic Recipe – Dhaba Style !!

How to Make Best Punjabi Rajma Masala Dhaba Style – This recipe is one of my favorite’s. As a kid I was a picky eater and a vegetarian which meant no vegetables just Lentils. While growing up both my parents were working and my sister was in college. This meant most of the days if my mom prepared some lunch for me that I didn’t like I had either an option to get something from a nearby Dhaba or cook something. After coming home from school sometime I would just stop at the Dhaba and see the cooking in action. It always fascinated me how they were able to make certain dishes so quickly and yet so delicious.

Well when i finally started working , after a long day I would crave some Indian food. Being in the US this usually meant either eat frozen Food (which sucks) or cook myself but after a long day of work I did not have time to prepare meals that tasted like restaurant’s food. This brought back the some of the memories from my childhood , specifically the Dhaba near my house. So I set out on a mission to recreate the Dhaba Style recipe’s with very less effort. I remember eating the Rajma at the Dhaba and falling in love with the simplicity of the dish.

Well after having conversations with a lot of my Chef friends, checking out a lot of Dhaba’s and testing countless ways to make Rajma , I have perfected this Rajma Masala Recipe and got the secret. This is the most authentic way of cooking Dhaba Style Rajma Masala and the best part is its a very quick recipe.

Just follow these directions and enjoy Hot Indian Dhaba Style Rajma at the comfort of your home.

Try this Recipe with our Spicy Onion Rice or just with Chapati with Ghee on top!

Prep Time 8 hours 10 minutes

Cook Time 30 minutes

Total Time 8 hours 40 minutes

Servings 4

Ingredients

Rajma Kidney Beans - 2 Cups (Soaked 8 Hours)
Onion - 3 Cups Chopped
Tomato's Chopped - 3 Cups Chopped
Vegetable Oil - 3 Tbsp
Water - 4 Cups
Salt - 2 Tsp
Kashmiri Red Chili Powder - 2 Tsp
Turmeric Powder - 1/2 Tsp
Rajma Masala - 3 Tsp
Hing Asafoetida Powder - 1/2 Tsp
Cumin - 2 Tsp
Green Chili's - 3 Slit
Ginger julienned - 1 inch
Garlic - 2 Tbsp Chopped

To add after Rajma are cooked

Amchur Dried mango - 1 Tsp
Garam Masala - 1.5 Tsp
Ghee - 2 Tbsp
Cilantro / Dhaniya Leaves - 3 Tbsp

Instructions

Soak 2 Cups Rajma in Triple water over night or at least 6 Hours.
Take a Pressure cooker on Medium to High Heat.
Add Oil , Once the oil is heated add Jeera and Hing.
Once the Jeera starts to crackle add Onions.
Cook Onions till they start to turn Translucent. About 2 to 3 minutes.
Add Ginger, Garlic and Green Chillies.
Cook till raw smell of Ginger and Garlic Disappears. About 2 minutes.
Now Add Tomatoes and Salt. Cook till Tomatoes are soft and Mushy. About 4 minutes.
Add Kashmiri Red Chilli Powder, Turmeric and Rajma Masala.
Cook the whole mix for another 2 minutes.
Now add Water and Soaked Rajma.
Mix everything well.
Now Turn the flame to Medium Low flame and Close the pressure cooker Lid.
Cook for 7 to 10 Whistles (7 Liter cooker, May need more whistles for smaller Cookers).
After every other whistle shake the cooker a bit carefully so the Rajma Moves around in the cooker and dont stick to the bottom and Burn.
After the whistles DO NOT OPEN THE COOKER. Let it depressurize on its own.
After opening the Cooker, Stir and Mash some Rajma Beans to the Cooker walls. Rajma Beans should be very soft and you should not get any resistance while mashing them
Add , Amchur, Garam Masala and Ghee.
Mix well. If the consistency of Rajma is not thick and its runny then turn the flame to low , Mash some more Rajma and Cook for 5 minutes on low.
Add Cilantro and Serve.