How to make Rajma Masala| Punjabi style Rajma masala recipe in Hindi|Dhaba style Rajma Chawal recipe
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@cookingbykanchan
Dhaba-style rajma (kidney beans) is known for its rich, robust flavors, slow cooking process, and simple yet aromatic spices. Here's a classic recipe you can try to recreate that authentic roadside eatery flavor:
Ingredients:
1 cup chitra rajma (kidney beans),
1 cup jammu rajma ( bhdrwa ,kashmiri rajma)
& 1 cup chana dal
soaked overnight
2 large onion, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, slit
3 tbsp ginger-garlic paste
1 tsp cumin seeds
1 bay leaf
1-inch cinnamon stick
2-3 cloves
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1 tsp cumin powder
Salt to taste
2 tbsp ghee or oil
Fresh coriander leaves for garnish
Instructions:
1. Cook the Rajma:
Soak the rajma overnight or for at least 8 hours. Drain the water and rinse them.
In a pressure cooker, add the soaked rajma, 4-5 cups of water, and a pinch of salt. Cook on medium heat for 4-5 whistles or until the rajma is soft but not mushy.
Once cooked, keep it aside along with the water.
2. Prepare the Masala:
Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Let them sizzle for a few seconds.
Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts separating from the masala.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the masala until it's well roasted.
3. Combine Rajma and Masala:
Add the cooked rajma along with its water to the masala mixture. Stir well to combine.
Simmer on low heat for 20-30 minutes to allow the flavors to blend. If the curry becomes too thick, add a little more water.
4. Finish with Garam Masala:
Just before turning off the heat, add garam masala and give it a final stir.
Garnish with fresh coriander leaves.
5. Serve:
Serve the dhaba-style rajma hot with steamed rice, jeera rice, or roti, and a side of onions and lemon wedges for an authentic touch.
Enjoy the hearty and flavorful taste of this dhaba-style rajma! .Cooking by kanchan
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