Dhaba Style Rajma Curry
A rich, spicy, and smoky kidney bean curry inspired by the roadside eateries of North India.
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Ingredients
- 1 1/2 cups Red Kidney Beans (Rajma), soaked overnight
- 3 tablespoons Ghee or Mustard Oil
- 2 medium Onions, finely chopped
- 1 cup Tomato Puree
- 1 1/2 tablespoons Ginger-Garlic Paste
- 1 teaspoon Cumin Seeds
- 1 tablespoon Kashmiri Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/4 cup Fresh Cilantro, chopped
- 1 teaspoon Salt
Instructions
- 1
Pressure cook the soaked rajma with 4 cups of water and a pinch of salt for 20-25 minutes until completely soft.
- 2
Heat ghee in a heavy-bottomed pan and add cumin seeds until they splutter.
- 3
Add the chopped onions and sauté on medium heat until they turn deep golden brown, which is key for the dhaba flavor.
- 4
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
- 5
Add tomato puree, turmeric, and red chili powder; cook until the oil starts to separate from the masala.
- 6
Add the boiled rajma along with its cooking water to the pan and mash a few beans with the back of the spoon to thicken the gravy.
- 7
Simmer for 10-15 minutes on low heat, then sprinkle garam masala and crushed kasuri methi.
- 8
Garnish with fresh cilantro and a dollop of butter before serving hot with jeera rice.
Nutrition per Serving
345
Calories
15g
Protein
48g
Carbs
11g
Fat
12g
Fiber
5g
Sugar
620mg
Sodium
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