Rajma Masala: If you’ve ever craved that thick, creamy, spicy Rajma Masala that you get in Punjabi dhabas or your favourite North Indian restaurant, this recipe is for you. Soft rajma swimming in an onion-tomato masala, scented with whole spices and finished with a dollop of butter – paired with steamed rice (Rajma Chawal) it’s pure comfort food heaven.
This is the exact recipe I’ve perfected over years (and the one my family demands every Sunday). Even beginners can nail restaurant-style rajma masala at home with this step-by-step guide.
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Ingredients (Serves 4–5)
For boiling rajma
- 1.5 cups dry rajma (red kidney beans) – about 300 grams
- 5–6 cups water
- 1 tsp salt
- 2 black cardamom
- 1 bay leaf
- 1 cinnamon stick
Credit by: AI generated img
For the masala
- 3 tbsp oil or ghee (ghee gives dhaba taste)
- 2 tbsp butter (extra for finishing)
- 1 tsp cumin seeds (jeera)
- 2 medium onions – very finely chopped or ground to paste
- 2 tsp ginger-garlic paste
- 3 medium tomatoes – pureed (or 1 cup ready-made tomato puree)
- 2–3 green chillies – slit or chopped
- 2 tsp coriander powder
- 1 tsp Kashmiri red chilli powder (for colour & mild heat
- ½ tsp turmeric powder
- 1 tsp roasted cumin powder
- 1–1.5 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander leaves – lots, for garnishing
- 2–3 tbsp fresh cream (optional but recommended for restaurant taste)
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Step-by-Step Rajma Masala Recipe
1. Soak & Boil the Rajma (Most Important Step)
- Wash rajma 3–4 times and soak in plenty of water overnight (8–10 hours) or at least 6 hours.
- Drain soaking water. Pressure cook with fresh 5–6 cups water, salt, black cardamom, bay leaf, and cinnamon for 6–8 whistles on medium flame (or until completely soft and creamy when pressed). Rajma should be melt-in-mouth soft – this is the real secret of good rajma masala.
- Keep the boiled rajma along with its water (stock) aside. Don’t throw the water – it makes the gravy silky.
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2. Make the Base Masala
- Heat oil + 1 tbsp butter in a heavy kadhai or pan.
- Add cumin seeds, let them crackle.
- Add finely chopped onions (or paste). Cook on medium flame till golden brown (8–10 minutes). Patience here = restaurant taste.
- Add ginger-garlic paste, sauté for 1 minute till raw smell disappears.
- Add fresh tomato puree + green chillies. Cook on high flame till oil starts separating (7–10 minutes). Keep stirring.
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3. Add Spices
- Lower the flame. Add coriander powder, Kashmiri red chilli, turmeric, and roasted cumin powder. Sauté masala for 1–2 minutes (this is called “bhunna” – very important).
- If masala sticks, splash little rajma stock.
4. Combine Rajma & Simmer (The Soul of the Dish)
- Add boiled rajma along with all its stock.
- Mix well, add salt, and give it a good boil.
- Now lower flame and let it simmer for 15–20 minutes. The longer it simmers, the better it tastes. Keep mashing few rajma beans with the back of ladle – this thickens the gravy naturally.
- Add garam masala, crushed kasuri methi, remaining 1 tbsp butter, and fresh cream (if using). Simmer 5 more minutes.
- Taste and adjust salt/chilli.
5. Garnish & Serve
- Switch off flame. Add loads of fresh coriander.
- Cover and rest for 10 minutes so flavours marry beautifully.
Serve hot with jeera rice, steamed basmati rice, lachha paratha, or tandoori roti. A side of sliced onions with lemon and green chilli completes the experience!
Credit by: AI generated img
Pro Tips for Best Rajma Masala Ever
- Use Kashmiri rajma (the darker ones) if possible – they cook creamier.
- Never skip whole spices while boiling – they give smoky depth.
- Bhuno the masala properly – no shortcuts.
- Simmering time is everything. Make it a day before if possible – rajma tastes even better next day.
- For smoky dhaba flavour, do coal dhungar: heat a piece of coal, place in a small bowl inside the kadhai, drop ghee on coal, cover immediately for 3–4 minutes.
Read More Recipes: Dal Makhani: The Ultimate Creamy Punjabi Lentil Curry That’s Better Than Restaurant Style
There you have it – authentic Punjabi Rajma Masala that tastes exactly like your favorite restaurant or your mom’s Sunday special. Make it once, and it’ll become your family’s favourite too!
Let me know in the comments if you try this recipe – I read it here first! 😊
Happy cooking! Vaskar❤️
