Dhaba Style Punjabi Rajma Masala
Creamy slow-simmered Kashmiri red kidney beans in a spiced onion, ginger, and tomato gravy
Recipe Overview
Ingredients Checklist
Check off items as you prep your mis-en-place.
Step-by-Step Cooking Method
Step 1
~20 minsPressure cook soaked rajma with black cardamom, cinnamon, salt, and water for 6 whistles until completely soft when pressed between fingers.
Step 2
~12 minsIn a kadai, sauté onions in ghee until deep golden. Add ginger-garlic paste and cook till fragrant. Stir in tomato puree and spices.
Step 3
~20 minsAdd boiled rajma with cooking liquid. Simmer on low flame for 20 minutes. Lightly mash 20% of the beans to create a creamy gravy.
Never Overheat Ground Aromatics
Whole spices (like cumin, mustard, cardamom) thrive in sizzling oil to crackle their essential oil vesicles. Stone-ground powders should be added only after onions/tomatoes are softened, or mixed with a dash of water to avoid scorching the delicate volatile flavour compounds.
