rajma masala restaurant style recipe with step by step photos – this is a lightly spiced, creamy and a delicious punjabi curry made with kidney beans. this is 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 phulka or plain paratha or pudina paratha or tandoori rotis or jeera rice.
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.
few more popular north indian recipes you can check are:
- dal makhani (restaurant style)
- amritsari dal (langarwali dal)
- dal bukhara (goes best with butter naan)
- dhaba style dal fry (inspired from the dals served at punjabi dhabas)
- jammu style rajma masala recipe.
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 stomach.
This post was last modified on June 13, 2017, 2:29 pm