Rajma Masala dhaba style

Rajma Masala | Rajma Masala Dhaba Style Recipe

What is Dhaba Style Rajma Masala?

It is an enticing preparation of kidney beans (rajma) that has bold flavour of garlic along with the hint of dried fenugreek leaves (kasuri methi), chillies and ginger. It would be needless to state that dhaba style rajma masala can be served with rice; after all rajma rice make a deadly combination. It can also be served with parathas or chapattis.

Let’s talk about the ingredients for Rajma Masala Dhaba Style Recipe

There is a variety of rajma available in the market. Frankly even I am not a good judge of them. I prepare whatever is delivered to me. Any variety of rajma can be used for this recipe. What is important is to soak and boil them properly. I add a pinch of baking soda so the rajma cooks properly. Dhaba gravies have some texture as opposed to the smoothness found in restaurant style gravies. Therefore chopped onions have been used. However, to bring the gravy together properly, tomato puree has been used. Dhaba style gravies also have some strong flavours, which is garlic in this case.

Other rajma recipes on the blog are one pot rajma recipe, no onion no garlic rajma masala.

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To Boil Rajma

1. Pressure cook 1 cup rajma with 3 cups water, salt to taste and a pinch of baking soda. Cook on high flame till 1 whistle. Cook on low flame for 20 minutes. Let the pressure release. Keep aside for now.

Rajma Masala dhaba style

To make gravy

1. Heat 2 tbsp oil. Add 2 chopped onions.

Rajma Masala dhaba style

2. Cook till onions turn golden brown.

Rajma Masala dhaba style

3. Add spices i.e. 1 tsp red chilli powder, 1 tsp garam masala powder, ½ tsp dry mango (amchur) powder, ¼ tsp turmeric powder, 1 tsp coriander powder. Cook for 1 minute.

Rajma Masala dhaba style

4. Add 1cup tomato puree. Cook till oil oozes.

Rajma Masala dhaba style

5. Add 2 tsp ginger chilli paste. Cook for 2 minutes.

Rajma Masala dhaba style

6. Add boiled rajma. Cook for 5 minutes.

Rajma Masala dhaba style

7. Add water of boiled rajma. Add salt to taste. (Remember we added salt while boiling rajma, therefore at this point, add salt for gravy). Let it simmer for 10-15 minutes.

Rajma Masala dhaba style

To Temper and Garnish Rajma

1. Heat 1 tbsp oil. Add 6 crushed garlic cloves.

Rajma Masala dhaba style

2. Cook till garlic turns golden.

Rajma Masala dhaba style

3. Add 1 tsp dry fenugreek leaves (kasuri methi).

Rajma Masala dhaba style

4. Add tempering to prepared rajma. Garnish with chopped coriander leaves.

Rajma Masala dhaba style

5. Serve with missi roti and sirke wala pyaaz. Bon appétit.

Rajma Masala dhaba style

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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