Make home Rajma Masala Restaurant Style recipe with step by step instructions! Rajma masala also known as rajma chawal commonly in North-India. I have made this dish several times home. So this time I thought of making in restaurant style which is more creamy and yummy, somewhat similar to gravy texture of butter chicken. I bet it was yum as hubby isn’t fond of rajma he loved it and took some for lunch box. Rajma are called as red kidney bean in english.
I haven’t used cream instead I have used nut seed paste. You could use cream if you wish. Also if you are calorie conscious then use oil instead of butter. However butter imparts great taste and flavor.
Rajma masala goes well with steamed basmati rice. Accompany some salad, papad and pickle along with rajma chawal. I love punjabi food some have posted on blog like palak paneer, sarson da saag, tandoori chicken, butter chicken and chole bhature. Some how I have some north indian connection. Also I love punjabi food since my childhood. It’s true food has no boundaries it just unites everyone.
The only brunt to make rajma is you have to soak overnight. Then it needs to be pressure cooked until cooked, soft and tender. So you have to prepare a day advance to make this. You could also use canned beans or ready from market.
Let’s make Rajma masala restaurant style step by step recipe :
1. Firstly grind onion, ginger, garlic and chilies together with some water. Place aside.
2. Boil soaked rajma with water along with whole spices like cinnamon stick, black cardamom, green cardamom, peppercorn, cloves and bayleaves.
3. Pressure cook or boil until beans are tender and cooked. Discard the spices but keep the water reserve.
4. Take butter + oil in a vessel. Once hot add hing and turmeric powder.
5. Now saute cumin seed and fennel seed. Once it crackles add the grounded onion paste. Also add sugar and little salt.
6. Saute the mixture until it’s slightly brown in color. Time to add tomato puree.
7. Add red chili powder, garam masala powder and coriander seed powder. Simmer for 3-4 mins.
8. Now add boiled rajma.
9. Also add the reserve water.
10. Cook for 10 mins and mash some of the beans with back of a spoon. Add fresh cream or nut paste.
11.Lastly add salt, amchur powder, roasted cumin seed powder. Check the taste alter any spices if required. Top with cream and garnish with coriander leaves. Serve rajma masala recipe hot with rice.
If you are fond of punjabi cuisine then do check amritsari chole bhature recipe, sookhi urad dal recipe, kadai paneer, aloo paratha, butter chicken, palak paneer and paneer malai curry.
Rajma masala restaurant style recipe printable version below:
- 1 tbsp oil + 1 tbsp butter
- 1.5 cup red kidney beans / rajma soaked in water overnight (soaked and boiled until cooked)
- 1 cinnamon stick (dalchini)
- 4-5 peppercorn (kalimiri)
- 2 bay leaves (tejpata)
- 1 black cardamom (moti elaichi)
- 2 green cardamom (elaichi)
- 3-4 cloves (lavang)
- 2 onion (kanda)
- 3 tomatoes puree (tamatar) (just grind them until smooth puree is formed)
- 1 green chili (hari mirch)
- 1 inch ginger (adrak)
- 8-9 garlic cloves (lehsun)
- a pinch of asofoetida (hing)
- ¼ t/s turmeric (haldi)
- 1 t/s fennel seed (saunf)
- 1 t/s cumin seed (jeera)
- 1.5 t/s garam masala powder
- 1 t/s kashmiri red chili powder
- 1 t/s raw mango powder (amchur)
- 1 t/s coriander seed powder (dhaniya)
- 1 t/s roasted cumin seed powder (jeera powder)
- 2 tbsp cream or nut paste (malai )
- few chopped coriander leaves (kothmir)
- 1 t/s sugar (Shakar)
- salt as per taste
- water as per consistency required
- Firstly grind onion, ginger, garlic and chilies together with some water. Place aside.
- Boil soaked rajma with water along with whole spices like cinnamon stick, black cardamom, green cardamom, peppercorn, cloves and bayleaves.
- Pressure cook or boil until beans are tender and cooked. Discard the spices but keep the water reserve.
- Take butter + oil in a vessel. Once hot add hing and turmeric powder.
- Now saute cumin seed and fennel seed. Once it crackles add the grounded onion paste. Also add sugar and little salt.
- Saute the mixture until it's slightly brown in color. Time to add tomato puree.
- Add red chili powder, garam masala powder and coriander seed powder. Simmer for 3-4 mins.
- Now add boiled rajma.
- Also add the reserve water.
- Cook for 10 mins and mash some of the beans with back of a spoon.
- Add fresh cream or nut paste.
- Lastly add salt, amchur powder, roasted cumin seed powder. Check the taste alter any spices if required. Top with cream and garnish with coriander leaves.
- Serve rajma masala recipe hot with rice.
Nut paste is 8-10 cashew nut, 5-6 almond and 1 tbsp poppy seed. Combine all and grind with little water. Your nut paste is ready.
Instead of coriander leaves you could use dry fenugreek leaves (kasuri methi)
monika says
use of butter is compulsary
maria says
Butter are always dear to North Indian and it imparts a certain taste and flavor but it’s optional.
Ashwita says
It’s amazing how the same dish can have such a wide array of recipes! Looks interesting, will definitely have to try, I like my rajma masala spicy 🙂
maria says
True Ashwita 🙂 and thanks.
Anina says
That look’s fab must try it at home.
maria says
Thankyou Anina 🙂