Скачать или смотреть Rajma Masala Recipe | Dhaba Style Easy Rajma | ढाबे जैसा मसालेदार राजमा मसाला | Chef Sanjyot Keer

Full written recipe - Rajma Masala

Prep time: 5-10 minutes (overnight soaking of rajma)
Cooking time: 30-35 minutes
Serves: 5-6 people

Ingredients:
Boiled Rajma
CHITRA RAJMA | चित्रा राजमा 250 GRAMS (SOAKED OVERNIGHT)
BAY LEAF | तेज पत्ता 1 NO. 
CINNAMON | दालचीनी 2 INCH
BLACK CARDAMOM | बड़ी इलाइची 1 NO.
CLOVES | लौंग 3 NOS.
WATER | पानी AS REQUIRED (1 INCH ABOVE THE RAJMA)
SALT | नमक A LARGE PINCH 
Onion Paste 
ONION | प्याज 3 MEDIUM SIZED. (ROUGHLY CUT)
Tomato Puree
TOMATO | टमाटर 3 MEDIUM SIZED. (ROUGHLY CUT)
GARLIC | लहसुन 15 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी इलाइची 2 NOS.
Tempering and Final Cooking 
GHEE | घी 2 TBSP
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा 1 TSP 
ASAFOETIDA | हींग 1/4 TSP
ONION PASTE | प्याज़ कि पेस्ट 
HOT WATER | गरम पानी A SPLASH 
HOT WATER | गरम पानी A SPLASH
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP 
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | अमचूर पाउडर 1 TSP
BLACK SALT | काला नमक A LARGE PINCH
HOT WATER | गरम पानी AS REQUIRED 
TOMATO PUREE | टमाटर कि प्युरी 
SALT | नमक TO TASTE
KASURI METHI | कसूरी मेथी 1 TBSP
GHEE | घी 1-2 TBSP (OPTIONAL)
YELLOW CHILLI POWDER | पीली मिर्च का पाउडर 1 TSP
GINGER JULIENNE | अदरक के लच्छे A HANDFUL 
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
GARAM MASALA | गरम मसाला A PINCH
Method:
Soak the rajma in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell. 
Add the soaked rajma into a pressure cooker along with the whole spices, salt, water & pressure cook over high flame for one whistle then over medium flame for 2-3 more whistles.
Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the rajma is cooked, if not then pressure cook them for 1 more whistle.
Discard the whole spices & keep the cooked rajma aside.
Add the onions into a mixer jar & grind them into a paste.
Similarly, add all the ingredients of the tomato puree & blend them into a fine puree. 
Set a kadhai over high heat, add ghee & oil, let it get hot. 
Further add cumin seeds & onion paste, stir well & cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai. 
Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two. 
Next,  add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further. 
Then add the cooked rajma, stir well & simmer it for 6-8 minutes or until it becomes semi-thick.
Mash a few rajma to thicken up the gravy faster.
Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy.
Then in the same pan heat some ghee & add it to the rajma, along with yellow chilli powder, ginger, green chilli, garam masala & fresh coriander, stir well. 
Your delicious, dhaba style rajma masala is ready, serve it with some hot tandoori rotis or bread kulcha with jeera rice.

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Intro 0:00
Soaking Rajma 0:48
Cooking Rajma 1:20
Onion Paste 2:07
Tomato Paste 2:18
Rajma Masala 3:35
Plating 7:34
Outro 8:26