Dhaba Style Rajma Recipe | Easy Rajma Chawal

How to Make Dhaba Style Rajma

This Dhaba Style Rajma is rich and flavorful. It is also quite easy to prepare. The cooking method is simple and convenient.

First, you do not need to boil the rajma separately. Also, there is no need to blend the masala.

Start by heating 2–3 tablespoons of oil in a pressure cooker. Once the oil is hot, add the whole spices.

First, add cumin seeds and 2–3 green cardamoms. Then, add two bay leaves and one black cardamom.

Next, add a 1-inch cinnamon stick. After that, add 3–4 cloves.

Roast everything for about 1–2 minutes. Soon, the spices will release a wonderful aroma.

Rajma belongs to the pulses and legumes group. Pulses can be part of a varied diet. For more details, read the official ICMR-NIN Dietary Guidelines for Indians.

Prepare the Onion-Tomato Masala

Next, add 10–12 whole garlic cloves. Fry them until their color changes slightly.

Once the garlic is ready, add the chopped onions. Cook them for about 30–40 seconds.

After that, add turmeric and Kashmiri red chili powder. Use about 1 teaspoon of Kashmiri chili powder.

Mix the spices well. However, avoid browning the onions too much.

Now, add the crushed ginger. Then, mix in 2–3 chopped green chilies.

Next, add the tomatoes. Simply cut each tomato into two halves before adding it.

Afterward, sprinkle in the coriander powder. Season with salt according to your taste.

Pour in about half a cup of water. Then, mix everything gently.

Finally, close the pressure cooker. Cook the masala for 2–3 whistles.

Make a Smooth Masala Without a Blender

Once cooked, turn off the heat. Allow the pressure to release safely.

After opening the cooker, remove the tomato skins. Also, take out the bay leaves.

Now, mash the cooked ingredients with a ladle. Gradually, the onion and tomatoes will form a smooth masala.

Continue mashing until you get the desired texture. Therefore, you do not need a blender for this recipe.

Meanwhile, you can explore our vegetarian recipes for more homemade Indian dishes.

Cook the Soaked Rajma

Next, transfer the soaked rajma into the prepared masala. Mix it gently with the spices.

After that, pour in about 2–3 glasses of water.

Now, sprinkle 2 teaspoons of rajma masala. Then, mix in ½ teaspoon of black pepper powder.

Next, crush a little kasuri methi and add it. Mix everything thoroughly.

Afterward, close the pressure cooker. Keep the flame on low heat.

Cook the rajma for 3–4 whistles. Once cooked, carefully check the beans.

The rajma should be soft and tender. Also, the gravy should have a rich texture.

Prepare Jeera Rice

Meanwhile, prepare the jeera rice. Heat 2–3 tablespoons of ghee in another pressure cooker.

Once the ghee is hot, add ½ teaspoon cumin seeds. Let the cumin crackle lightly.

Next, add the washed rice. Sauté it briefly with the cumin.

Then, sprinkle in ¼ teaspoon of salt. Mix it gently with the rice.

After that, pour in about two glasses of water. Stir everything once.

Finally, close the pressure cooker. Cook the rice for one whistle.