Step-by-Step Instructions

1. 1.Soak and Wash Rajma

   Soak the rajma overnight or for 7-8 hours. After soaking, wash the rajma 1-2 times with fresh water.

2. 2.Pressure Cook Rajma

   Transfer the washed rajma to a pressure cooker. Add water until it is about 1 inch above the rajma. Add 1/2 teaspoon of salt. Close the pressure cooker and cook on medium flame for 3-4 whistles. Let the pressure release naturally. The rajma should be cooked but not mushy.

3. 3.Prepare Tempering (Tadka)

   Heat 3 tablespoons of mustard oil in a kadhai (wok). Once the oil is hot, add 3 bay leaves, 1 teaspoon of cumin seeds, a small piece of mace, 2 green cardamoms, a small cinnamon stick, and 4 cloves. Sauté for a few seconds until the spices are fragrant.

4. 4.Sauté Onions

   Add 3 medium finely chopped onions to the kadhai. Fry the onions on medium heat, stirring occasionally, until their color changes to golden brown.

5. 5.Add Ginger-Garlic-Chili Paste

   Once onions are golden, add 2 tablespoons of ginger-garlic-green chili paste. Mix well and fry for about 1 minute until the raw smell of the paste disappears.

6. 6.Add Dry Spices

   Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, and 1 tablespoon Kashmiri red chili powder (for color). Mix all the dry spices thoroughly with the onion mixture.

7. 7.Add Tomato Puree and Salt

   Add the puree of 3 tomatoes to the spice mixture. Mix well and continue frying, stirring continuously, until the tomato puree is cooked and the oil starts to separate from the masala. Add salt to taste, keeping in mind that salt was added while boiling the rajma.

8. 8.Combine with Rajma

   Once the masala is well-fried and oil has separated, add the boiled rajma along with its cooking water to the kadhai. Mix everything well. If the gravy appears too thick, you can add a little hot water to adjust the consistency.

9. 9.Add Finishing Spices and Simmer

   Crush 1 teaspoon of Kasuri Methi between your palms and add it to the rajma. Also, add 1/2 teaspoon of Kitchen King Masala. Mix well. Cover the kadhai and let the rajma simmer on medium to low flame for 4-5 minutes to allow all the flavors to meld together.

10. 10.Garnish and Serve

    Uncover the rajma and stir. You will notice the oil separated on the sides, indicating it's perfectly cooked. Garnish with fresh chopped coriander leaves. Serve the hot Dhaba-style Rajma Masala with rice, accompanied by onion rings and a green chili.