Rajma Recipe | Rajma Masala (Restaurant Style)

Rajma Recipe | Rajma Masala (Restaurant Style)

To my dear readers, today we’re back with another delectable dish: Rajma Masala (Restaurant Style). This Punjabi favorite combines protein-rich kidney beans with a rich, creamy, and spiced gravy. Perfect for a comforting meal, this Rajma Recipe is sure to become a staple in your kitchen just like it is in mine. Let's dive into how you can make this delightful dish at home.

What is Rajma?

Rajma, the Hindi term for kidney beans, is more than just a legume—it's the heart of a beloved dish. Often referred to as Rajma Masala, which translates to “red kidney beans in spiced gravy,” this dish is a cornerstone of Punjabi cuisine. It features melt-in-your-mouth beans enveloped in a creamy, tangy, and spicy gravy.

Why You Will Love This Rajma Recipe

This Rajma Recipe is designed to be both straightforward and delightful. By pressure cooking the beans first and then simmering them in a spiced masala base, you achieve a perfect balance of flavors and textures. The addition of cream provides a luxurious, restaurant-style finish that pairs beautifully with naan or basmati rice.

Using dried kidney beans is preferred for their cost-effectiveness and the ability to season them to your taste. However, canned beans are also an option if you're short on time. Fresh ingredients are key to a healthy and flavorful dish.

1. Soak and Cook Beans

Soak Beans:

1. Sort Beans: Examine 1 cup of dried kidney beans, discarding any discolored ones.
2. Rinse and Soak: Rinse the beans thoroughly. Soak them in plenty of water for 8-9 hours or overnight. This helps in softening the beans and reduces cooking time.

Cook Beans: 3. Drain Beans: After soaking, drain and rinse the beans again. 4. Pressure Cook: Place the soaked beans in a 3-liter stovetop pressure cooker. Add 3.5 to 4 cups of water. Pressure cook for 18-20 whistles or about 15-20 minutes. The beans should be soft and fully cooked. If using canned beans, skip this step and add them later in the process.

2. Prepare the Masala Base

Cook Masala: 5. Heat Butter: In a separate pan, heat 3 tablespoons of butter (or 2 tablespoons butter and 1 tablespoon oil) over medium-low heat. 6. Add Cumin Seeds: Add ½ teaspoon of cumin seeds. Let them crackle and turn slightly brown. 7. Sauté Onions: Add 1 finely chopped large onion. Sauté until the onions turn golden brown. Stir frequently to avoid burning. 8. Prepare Ginger-Garlic Paste: Crush 1 inch of ginger, 5-6 garlic cloves, and 1-2 green chilies into a paste using a mortar and pestle or a grinder. 9. Add Paste to Onions: Lower the heat and add the ginger-garlic-chili paste to the onions. Sauté for 5-10 seconds until the raw aroma disappears. 10. Add Tomatoes: Stir in 2 finely chopped tomatoes. Cook until the tomatoes soften and blend with the onion mixture.

Add Spices: 11. Incorporate Spices: Add the following spice powders: - ¼ teaspoon turmeric powder - ½ teaspoon red chili powder - 1 teaspoon coriander powder - A pinch of asafoetida (hing) - ½ teaspoon garam masala 12. Mix Well: Stir the spices into the tomato-onion mixture. Cook until the masala thickens and starts to separate from the oil, about 5-7 minutes.

3. Combine Beans and Masala

Mix Beans with Masala: 13. Add Beans: Using a slotted spoon, transfer the cooked kidney beans from the pressure cooker to the masala base. 14. Combine: Stir the beans into the masala. Sauté for a minute to mix well. 15. Add Water: Pour in 2 cups of water (or the cooking liquid from the beans). Add salt to taste. 16. Simmer: Cook on medium-low heat for 10-12 minutes, stirring occasionally, until the curry thickens. Mash a few beans with the back of a spoon to help thicken the curry.

Finish the Dish: 17. Add Cream and Kasuri Methi: Stir in 1 teaspoon of crushed kasuri methi and 2-3 tablespoons of cream (if using). Mix well and simmer for another minute to blend the flavors. 18. Adjust Consistency: If needed, add more water to reach your desired consistency. The curry should be thick but not dry.

4. Serve and Store

Serve: 19. Garnish: Garnish with fresh coriander leaves and ginger julienne if desired. 20. Accompaniments: Serve hot with steamed basmati rice, jeera rice, roti, paratha, or naan.

Store: 21. Refrigerate: Store leftover rajma in an airtight container in the refrigerator for up to 3-4 days. 22. Reheat: Reheat with a bit of water added to adjust the consistency.

Expert Tips

• Soaking Beans: Essential for better texture and digestion. Reduces cooking time and improves digestibility.
• Cooking Time: Ensure beans are thoroughly cooked until soft and melt-in-the-mouth. Undercooked beans can spoil the texture.
• Use Fresh Beans: Fresh beans cook faster and provide better results.
• Canned Beans: Convenient but ensure they are drained and rinsed before adding to the masala.
• Gluten-Free: Omit or use gluten-free asafoetida for a gluten-free version.
• Vegan Option: Substitute butter with oil and skip the cream or use coconut cream for a vegan alternative.

Enjoy making and savoring this rich and flavorful Rajma Masala! It’s a comforting dish that’s sure to be a hit at any meal.

Rajma Masala is a quintessential Punjabi dish that is both satisfying and nutritious. I hope you enjoy making and savoring this restaurant-style recipe as much as I do. Stay tuned for more delightful recipes and cooking tips. Happy cooking!