How to Make Best Punjabi Rajma Masala Quick – Dhaba Style!! – This recipe is one of my favorite’s. As a kid I was a picky eater and a vegetarian which meant no vegetables just Lentils. While growing up both my parents were working and my sister was in college. This meant most of the days if my mom prepared some lunch for me that I didn’t like I had either an option to get something from a nearby Dhaba or cook something. After coming home from school sometime I would just stop at the Dhaba and see the cooking in action. It always fascinated me how they were able to make certain dishes so quickly and yet so delicious.
Well when i finally started working , after a long day I would crave some Indian food. Being in the US this usually meant either eat frozen Food (which sucks) or cook myself but after a long day of work I did not have time to prepare meals that tasted like restaurant’s food. This brought back the some of the memories from my childhood , specifically the Dhaba near my house. Â So I set out on a mission to recreate the Dhaba Style recipe’s with very less effort. I remember eating the Rajma at the Dhaba and falling in love with the simplicity of the dish.
Well after having conversations with a lot of my Chef friends, checking out a lot of Dhaba’s and testing countless ways to make Rajma , I have perfected this Rajma Masala Recipe and got the secret. This is the most authentic way of cooking Dhaba Style Rajma Masala and the best part is its a very quick recipe.
Just follow these directions and enjoy Hot Indian Dhaba Style Rajma at the comfort of your home.
Try this Recipe with our Spicy Onion Rice or just with Chapati with Ghee on top!
Also see our Punjabi Chole Recipe!!
Rajma Masala ~ Dhaba Style Quick Recipe
Ingredients
Ingredients to cook in Pressure cooker
- Rajma Kidney Beans - 2 Cups
- Onion chopped - 1 Big
- Tomato's Chopped - 3
- Vegetable Oil - 2 Tbsp
- Water - 4 Cups
- Salt - 1 Tbsp
- Red Chili Powder - 2 Tsp
- Turmeric Powder - 1 Tsp
- Rajma Masala - 4 Tsp
- Hing Asafoetida Powder - 1/2 Tsp
- Cumin - 1 Tbsp
- Green Chili's Chopped - 3
- Ginger julienned - 1 inch
- Garlic chopped - 3 Tsp
- Baking Soda - 1/4 Tsp
To add after Rajma are cooked
- Amchur Dried mango - 1 Tsp
- Garam Masala - 1.5 Tsp
- Ghee - 2 Tsp
Instructions
- Add all the ingredients listed in a pressure cooker.
- Close the lid of the cooker and turn the heat to low.
- Cook on low for 15 whistles or 30 to 40 minutes.
- While the Rajma are being cooked, shake the cooker after every few whistles so the curry doesn't burn on the bottom of the cooker.
- Let the cooker depressurize on its own.
- When there is no more pressure in the cooker, open the lid.
- Stir the curry and mash some Rajma beans. If the curry is still watery , turn the flame to low and cook a little more with the lid open.Stir ocasionally and mash some beans.
- Add the Garam masala, Amchur powder and Ghee. Stir well, so everything is mixed well.
- Garnish with Cilantro leaves.
- Serve with Rice, Chapati or Paratha's 🙂
Recipe Notes
!***Shake the cooker after every few whistles so the curry doesn't burn on the bottom of the cooker.
!**If the curry is watery after opening the cooker, turn the flame to low and cook a little more with the lid open.Stir occasionally and mash some beans.
!*If the curry is dry after opening the cooker, add some water, turn the flame to low and cook a little more with the lid open.Stir occasionally and mash some beans.