Rajma Masala is one of the most loved dishes in Indian households, and it’s often the highlight of many restaurant menus. Soft, buttery rajma (kidney beans) cooked in a rich tomato-onion gravy with fragrant spices makes it irresistible. Aur jab yeh recipe ghar par banti hai, toh restaurant wali feeling aati hai! Agar aap ek authentic restaurant style Rajma Masala banane ki soch rahe hain, toh aapko “big kadhai” ka istamaal zaroor karna chahiye, kyunki yeh gravy evenly cook karne mein madad karti hai aur achha flavor deti hai.
- Rajma (Kidney Beans) – 1 cup (soaked overnight)
- Onion (Pyaz) – 2 medium (finely chopped)
- Tomatoes (Tamatar) – 3 medium (pureed)
- Ginger-Garlic Paste (Adrak-Lahsun paste) – 1 tbsp
- Green Chilies (Hari Mirch) – 1-2 (slit)
- Cumin Seeds (Jeera) – 1 tsp
- Asafoetida (Hing) – a pinch
- Bay Leaf (Tej Patta) – 1
- Coriander Powder (Dhaniya powder) – 1 tsp
- Cumin Powder (Jeera powder) – 1 tsp
- Garam Masala – ½ tsp
- Red Chili Powder (Lal Mirch powder) – 1 tsp
- Turmeric Powder (Haldi) – ½ tsp
- Kasuri Methi – 1 tsp
- Fresh Cream (Malai) – 2 tbsp
- Butter – 1 tbsp
- Oil – 2 tbsp
- Salt (Namak) – to taste
- Coriander Leaves (Hara Dhaniya) – for garnishing
Step 1: Rajma ko boil karein
Ek din pehle, rajma ko achhe se dho kar raat bhar paani mein bhigo dein. Agle din, ek pressure cooker mein rajma dal kar 3-4 cups paani aur thoda namak dal kar 4-5 seeti lagne tak boil kar lein. Rajma ko soft hone tak pakana zaroori hai, taki gravy mein woh achhe se mix ho jaye.
Step 2: Masala tayar karein
Ab ek “big kadhai” lein aur usmein oil aur butter ko garam karein. Jeera aur hing daalein. Jab jeera crackle ho jaye, tej patta daalein. Phir finely chopped pyaz aur green chilies daalein. Pyaz ko golden brown hone tak fry karein.
Step 3: Tomato puree aur masale milayein
Jab pyaz golden brown ho jaye, adrak-lahsun ka paste daalein aur 2 minute tak bhun lein. Phir tamatar ka puree daalein. Iske baad haldi, lal mirch powder, dhaniya powder, jeera powder aur thoda namak daalein. Masale ko tab tak bhunein jab tak tel alag na ho jaye.
Step 4: Rajma ko gravy mein milayein
Jab tamatar ka masala achhe se pak jaye aur oil alag ho jaye, tab isme boiled rajma daalein. Achhe se mix karein aur 1-2 cup rajma ka paani bhi daalein. Rajma ko gravy mein 15-20 minute tak medium flame par pakne dein, taki masala rajma mein achhe se samajh jaye.
Step 5: Final touch aur serving
Jab gravy thick aur creamy ho jaye, to ismein garam masala, kasuri methi aur fresh cream daalein. 2 minute tak aur pakayein aur phir gas band kar dein. Isse dhaniya patte se garnish karein.
Aapka restaurant style Rajma Masala tayar hai! Isse garma-garam chawal ya phir tandoori roti ke saath serve karein.
Tips:
- Rajma ko zaroor achhe se overnight soak karein taki yeh soft aur creamy banein.
- Gravy ko thick aur creamy banane ke liye fresh cream aur butter ka upyog karein.
- “Big kadhai” mein gravy evenly cook hoti hai aur masale achhe se blend hote hain, jo restaurant style taste ko banata hai.
| Step | Process | Ingredients |
|---|---|---|
| 1 | Rajma ko soak kar ke boil karein | Rajma, Salt, Water |
| 2 | Pyaz aur masala tayar karein | Onion, Green Chilies, Cumin Seeds, Hing |
| 3 | Tomato puree aur spices daalein | Tomato Puree, Ginger-Garlic Paste, Spices |
| 4 | Boiled Rajma ko gravy mein add karein | Boiled Rajma, Rajma Water |
| 5 | Final touch aur garnish karein | Fresh Cream, Garam Masala, Kasuri Methi, Butter |
Q1: Kya main canned rajma use kar sakta hoon?
A1: Haan, agar aapke paas time ki kami hai, toh aap canned rajma ka bhi use kar sakte hain. Lekin fresh soaked aur boiled rajma ka taste canned rajma se zyada achha hota hai.
Q2: Kya main gravy ko aur creamy bana sakta hoon?
A2: Bilkul! Aap isme thoda extra fresh cream ya phir thoda milk add kar sakte hain creamy texture ke liye. Isse gravy aur rich ho jati hai.
Q3: Agar mere paas big kadhai nahi hai toh kya main normal kadhai use kar sakta hoon?
A3: Haan, lekin “big kadhai” mein evenly cooking hoti hai, isliye isse best results milte hain. Normal kadhai mein bhi bana sakte hain, bas dhyaan rakhein ke masale evenly fry hoon.
Q4: Rajma ko soft kaise banayein?
A4: Rajma ko overnight soak karna bahut zaroori hai. Isse rajma soft ho jata hai aur jaldi pakta hai. Agar soak nahi kiya, toh rajma stiff aur chewy lag sakta hai.
Q5: Rajma ke saath kya-kya serve kar sakte hain?
A5: Rajma masala ko aap chawal, jeera rice, naan, ya phir tandoori roti ke saath serve kar sakte hain. Iska combination chawal ke saath toh bilkul perfect hota hai.
Q6: Kya main is recipe ko oil-free bana sakta hoon?
A6: Agar aap oil-free version banana chahte hain, toh butter aur oil ki jagah thoda dahi use kar sakte hain. Lekin creamy texture aur rich flavor ke liye thoda fat zaroori hota hai.
Is restaurant-style Rajma masala ko aap ek baar try karenge, toh yeh aapki favourite recipe ban jayegi. Rajma masala ka authentic taste lene ke liye “big kadhai” mein hi isse banaiye, aur har bite mein enjoy kijiye!
