Here’s a complete step‑by‑step recipe for making Hotel‑Style Punjabi Rajma Masala at home — rich, creamy, and finger‑licking good:

Ingredients (Serves 4–5)

For Rajma

• 1 cup rajma (kidney beans), soaked overnight


• 4 cups water


• 1 tsp salt

For Masala

• 2 medium onions (finely chopped)


• 2 medium tomatoes (pureed)


• 1 tbsp ginger‑garlic paste


• 2 green chilies (slit)


• 2 tbsp oil or ghee


• 1 tbsp butter (optional, for richness)


• 1 tsp cumin seeds


• 1 bay leaf


• ½ tsp turmeric powder


• 1 tsp red chili powder


• 1 tsp coriander powder


• 1 tsp garam masala


• 1 tsp cumin powder


• 1 tsp kasuri methi (crushed)


• Salt to taste


• Fresh coriander leaves for garnish

Preparation

Step 1: Cook Rajma

• Wash and soak rajma overnight.


• Pressure cook with 4 cups water and 1 tsp salt until soft (5–6 whistles).


• Keep aside with the cooking water (do not discard).

Step 2: Prepare Masala Base

• Heat oil/ghee in a pan.


• Add cumin seeds and bay leaf, let them splutter.


• Add onions and sauté until golden brown.


• Add ginger‑garlic paste and green chilies, cook for 1 minute.


• Add tomato puree and cook until oil separates.

Step 3: Add Spices

• Mix in turmeric, red chili powder, coriander powder, and cumin powder.


• Cook for 2–3 minutes until masala is aromatic.

Step 4: Combine Rajma

• Add boiled rajma along with its water.


• Mash a few beans with the back of the spoon for thickness.


• Simmer on low flame for 20–25 minutes, stirring occasionally.

Step 5: Finish with Flavors

• Add garam masala, kasuri methi, and butter.


• Mix well and simmer for 5 minutes.


• Garnish with fresh coriander leaves.

Serving Suggestions

• Serve hot with steamed basmati rice (Rajma Chawal).


• Pair with butter naan or tandoori roti for a restaurant‑style experience.


• Add onion salad and pickle on the side for a complete Punjabi platter.

Chef’s Tips

• Always soak rajma overnight for perfect texture.


• Slow simmering enhances flavor — don’t rush the cooking.


• Mash a few rajma beans into the gravy for a creamy, hotel‑style consistency.


• A dollop of butter or cream at the end makes it richer.

Conclusion

Hotel‑style Punjabi Rajma Masala is all about slow cooking, balanced spices, and creamy texture. With this recipe, you can recreate the authentic taste of dhaba or restaurant rajma right in your kitchen.