How to Make Restaurant-Style Rajma at Home | Creamy & Flavorful Rajma Recipe

How to Make Restaurant-Style Rajma at Home: Learn how to make restaurant-style rajma at home with this easy, flavorful recipe. Creamy, rich, and perfect with steamed rice — your new comfort food favorite!

Craving that creamy, flavorful rajma you usually get at your favorite restaurant? The good news is, you don’t have to step out! With the right ingredients and simple steps, you can make restaurant-style rajma at home that tastes just as delicious, if not better. This Punjabi-style rajma recipe is packed with spices, rich tomato gravy, and perfectly cooked kidney beans that melt in your mouth.

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Ingredients: How to Make Restaurant-Style Rajma at Home

1. 1 cup rajma (kidney beans), soaked overnight
2. 2 tablespoons oil or ghee
3. 1 large onion, finely chopped
4. 2 large tomatoes, pureed
5. 1 teaspoon ginger-garlic paste
6. 2 green chilies, slit
7. 1 teaspoon cumin seeds
8. 1 teaspoon coriander powder
9. ½ teaspoon turmeric powder
10. 1 teaspoon red chili powder
11. 1 teaspoon garam masala
12. Salt, to taste
13. Fresh coriander leaves, for garnish

Step-by-Step Guide to Make Restaurant-Style Rajma:

1. Soak and Cook Rajma: Start by soaking 1 cup of rajma in water overnight. Drain and rinse before pressure cooking with 3 cups of water and a pinch of salt. Cook until the beans are soft but not mushy — about 20–25 minutes in a pressure cooker.

2. Prepare the Masala Base: Heat oil or ghee in a pan. Add cumin seeds and let them sizzle. Add chopped onions and sauté until they are golden brown. Stir in ginger-garlic paste and green chilies, cooking until the raw aroma disappears.

3. Add Tomato Puree and Spices: Add the pureed tomato and heat until the oil begins to separate. Add salt, turmeric, red chili powder, and coriander powder. To allow the flavors to meld, thoroughly mix and boil for a few minutes.

4. Combine Rajma with Masala: Add the cooked rajma along with some of the cooking water to the masala. Simmer on low heat for 15–20 minutes until the curry thickens and becomes creamy. Stir occasionally to prevent sticking.

5. Finish with Garam Masala and Coriander: Garnish with fresh coriander leaves and sprinkle with garam masala. For that rich, restaurant-style finish, you can add a teaspoon of butter or cream just before serving.

Serving Suggestions: Serve your restaurant-style rajma with steamed basmati rice, jeera rice, or even warm rotis. Pair it with a side of pickle and yogurt for a complete, hearty meal.

Tips for Perfect Rajma:

1. Soaking rajma overnight ensures quicker cooking and better texture.
2. Avoid overcooking the beans to prevent them from becoming mushy.
3. Use fresh, high-quality spices for authentic flavor.
4. Adjust water for desired consistency — thick or slightly runny as per preference.

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Making rajma at home is not just about replicating the restaurant taste; it’s about customizing it to your flavor, spice level, and creaminess. This easy, step-by-step guide ensures that every bite is comforting, hearty, and delicious — just like your favorite Punjabi restaurant.