rajma masala restaurant style – my mom’s way of making this famous punjabi curry. rajma masala is a weekly affair at home and a sunday lunch.
so i make rajma masala in three different ways.
1: easy one pot method of making rajma and my mil’s recipe. this is a very homely soupy rajma & comforting.
2: sauting the onion-tomato masala and then simmering the cooked rajma – the most often used method of making rajma masala
3: this restaurant style rajma masala version similar to the above one, but which includes butter and cream.
so depending on the mood or occasion i cook rajma in either of these three ways. according to me the best accompaniments to rajma is steamed basmati rice and the next comes some hot naan or rotis.
this particular recipe of rajma in restaurant style goes very well with both rice as well as naan…… and when you have rajma and rice, do you need anything else… in my home there are no side dishes made on the day when rajma is cooked. just the melt in the mouth rajma beans in a creamy curry along with rice and you have a comforting meal.
while making rajma, the kidney beans have to be cooked very well. they should melt in your mouth when you bite into them offering no resistance. this is very crucial and the most overlooked aspect of cooking rajma. even in restaurants, the beans have a bite in them and this not only ruins the texture in the dish but also affects your tummy.
so its important to soak the rajma or kidney beans overnight or for 8-9 hours and then cook them really well. also buy beans which are new and not old. the older they are they take a lot of time to cook and we don’t get the perfect texture in the rajma. i always check the packaging date while buying them and i don’t buy rajma if they are older than 6 months.
rajma masala restaurant style recipe below:
- 1 cup rajma or kidney beans (any variety)
- 1 large onion or pyaaz
- 2 medium to large tomatoes or tamatar
- 3-4 garlic + 1 inch ginger + 1 green chili – crushed to a paste in a mortar-pestle
- 1 tsp coriander powder or dhania powder
- ¼ to ½ tsp red chili powder or lal mirch powder
- ¼ tsp turmeric powder or haldi powder
- a pinch of asafoetida or hing (optional)
- ¼ tsp to ½ tsp garam masala powder
- ½ tsp cumin seeds or jeera
- 1 tsp kasuri methi or dry fenugreek leaves, crushed
- 2 tbsp butter + 1 tbsp oil or 3 tbsp butter
- 2 to 3 tbsp cream
- 4 cups water for pressure cooking
- 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) or plain water for the gravy or curry
- salt as required
- rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours.
- next day, discard the water and rinse the beans again in fresh water.
- in a pressure cooker, take both the rajma and 4 cups water.
- pressure cook on a medium to high flame for 15-20 minutes.
- when the rajma is cooking, you can chop the onions, tomatoes etc.
- when the pressure settles down on its own, open the lid,
- check if the rajma is cooked or not by taking a bite or pressing a bean.
- if they are not cooked completely, then pressure cook again adding some water if required for some minutes.
- heat oil + butter in another pot or pan.
- add cumin first and let them crackle & get browned.
- then add onions and saute them till they caramelized or golden browned.
- take care not to burn them as this will impart bitter tones in the curry.
- light browning the onions is also alright.
- keep on stirring the onions while sauting them, for uniform cooking and also so that they don’t get burnt.
- add the ginger-garlic-chili paste.
- stir and saute for 5-10 seconds on a low flame.
- add the tomatoes.
- saute for 2-3 minutes till the tomatoes become soft.
- add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, asafoetida and garam masala powder.
- stir and saute the whole masala mixture till the fat starts leaving the masala.
- use a slotted spoon or a strainer and remove the beans and add them to the masala.
- you can also strain the rajma first and keep it aside.
- keep the stock also aside.
- stir and saute for a minute.
- take 1.5 to 2 cups from the stock and add to the rajma.
- add salt and stir the whole curry mixture.
- simmer without a lid for 10-12 minutes or more till the curry thickens slightly. it should not be watery.
- mash a few rajma beans with the spoon.
- this helps to thicken the curry.
- when the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream.
- stir & simmer rajma masala for 30 seconds to 1 minute.
- switch off the fire.
- serve rajma masala restaurant style with steamed basmati rice, jeera rice or naan.
canned kidney beans can also be used. in this case, just make the curry or sauce first and then add the rajma beans and water.