Dhaba Style Rajma Masala
Servings Prep Time
6-8 people 20minutes
Cook Time Passive Time
60minutes 20minutes
Servings Prep Time
6-8 people 20minutes
Cook Time Passive Time
60minutes 20minutes
for the bean
For the masala base
for spice powders
to garnish
  1. Wash and soak the kidney beans for 5-6 hours.
  2. Remove the soaking water and add 6 cups of water to pressure cook
  3. Pressure cook for 3 whistles and release steam naturally.
  4. While the beans are cooking, gather up the other ingredients
  5. Wash and slice the tomatoes. Save 1/4 cup and puree the rest
  6. Slice the onions, save a 1/4 cup and puree the rest.
  7. Finely chop he ginger garlic, coriander and slice the chillies. Set aside till use.
  8. Once the beans are ready, Set a deep wok to heat on medium and add the oil
  9. Add the cumin seeds, bay leaf, cloves, crushed pepper and cinnamon and roast till aromatic
  10. Now add the chopped garlic, ginger and slit chillies and fry till the garlic is golden.
  11. Add the reserved sliced onion and tomatoes and saute till they are translucent.
  12. Now add the onion puree and saute till it is aromatic.
  13. Add the tomato puree and saute well.
  14. Add the salt, turmeric powder, cumin powder, coriander powder, chilli powder and garam masala powder and mix well.
  15. Once the masala is roasted well(buna Masala) add the cooked beans and simmer for 20-30 minutes.
  16. Mix gently from time to time to avoid catching the bottom of the pan.
  17. Add the crushed methi leaves, coriander and simmer another 5 minutes.
  18. Remove from heat and add cream and mix well.
  19. The rajma masala is ready to serve
Recipe Notes

If you have no time to soak and you have an instant pot, set it for 35 minutes high with about 8 cups water to cook. Release pressure naturally.