Dhaba Style Rajma Masala

Rajma masala – kidney beans in a thick, robustly spiced tomato-onion gravy – is the defining comfort food of North India. This dhaba-style version uses whole spices and a slow-cooked base that gives it an intense depth of flavour. Serve over steamed basmati rice for the classic Rajma Chawal.

Ingredients

• 1.5 cups rajma (kidney beans), soaked overnight
• 2 tbsp Precious cold pressed groundnut oil
• 1 tsp cumin seeds
• 3 medium onions, finely chopped
• 1.5 tbsp ginger-garlic paste
• 4 medium tomatoes, pureed
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• 1/2 tsp turmeric
• Salt to taste
• Fresh coriander and julienned ginger to garnish

Step-by-Step Instructions

1. Pressure cook soaked rajma with 3 cups water and 1 tsp salt for 5-6 whistles until completely soft. Keep liquid.
2. Heat oil in a heavy pan. Add cumin seeds.
3. Add onions and cook on medium heat until deep brown, about 15 minutes. Do not rush this step.
4. Add ginger-garlic paste and cook 2 minutes.
5. Add tomato puree and cook until oil separates and the masala darkens, about 10 minutes.
6. Add all dry spice powders except garam masala. Cook 2 minutes.
7. Add pressure-cooked rajma along with its cooking liquid. Stir well.
8. Bring to a boil, then simmer on low for 20 minutes, mashing a few beans to thicken the gravy.
9. Add garam masala and amchur. Taste and adjust salt.
10. Garnish with fresh coriander and ginger. Serve with steamed basmati rice.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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