Rajma Recipe: Can’t you make restaurant-like thick Rajma gravy at home? Note this secret trick

Rajma-rice is such an evergreen combination, whose name makes everyone’s mouth water. It is eaten with great enthusiasm in North India and throughout the country. Rich in protein and fiber, kidney beans are very beneficial for taste as well as health. However, the real pleasure of eating Rajma comes only when its gravy is thick, creamy and spicy. Many times, despite all efforts, Rajma gravy at home remains thin and watery, due to which its overall taste becomes dull. If this happens to you too, then there is no need to worry now. Today we are telling you a special secret trick and step-by-step recipe given by Chef Bristi Kumari, which will make your Rajma absolutely Dhaba-style, thick and delicious. Ingredients required to make Rajma: To boil Rajma: Rajma: 250 grams (soaked in water overnight or 7-8 hours) Water: 1.5 cups Salt: as per taste Baking soda: Less than half teaspoon Bay leaf: 2 pieces Tadka and whole spices: Mustard oil: 2 tbsp Cinnamon: 1 inch piece Big cardamom: 1 piece Cloves: 2 pieces Whole dry red chilli: 1 pc Cumin: 1 tsp Mace: 1 small piece Asafoetida: ¼ tsp Gravy and ground spices: Onion: 1 large (cut into thin slices) Tomato: 2 large (finely chopped or pureed) Ginger-garlic paste: 1.5 tsp Turmeric powder: ½ tsp Coriander powder: 1 tsp Cumin powder: ½ tsp Kashmiri red chilli powder: 1 tsp (for better colour) Rajma/Chole Masala: 1 tsp Kasuri Fenugreek: 1 tsp Coriander: Finely chopped Step-by-step process of making Rajma with thick gravy Step 1: Right way to boil Rajma To cook Rajma properly, it is very important to soak it in water for at least 7-8 hours or overnight. Due to this, Rajma swells well and does not remain heavy for the stomach. Now add soaked kidney beans, one and a half cup of water, a little salt, baking soda and bay leaves in the cooker and cook for 5 to 6 whistles. By adding soda, Rajma gets cooked well from inside and does not burst from outside. Step 2: Tempering the spices Add mustard oil in a cooker or heavy bottomed vessel and heat it till light smoke starts coming out (this removes the rawness of mustard oil). Now reduce the flame and add cinnamon, black cardamom, cloves, whole red chilli, cumin, mace and asafoetida and fry for a few seconds. Step 3: Roasting onions and spices. When the aroma of spices comes out, add sliced ​​onions and fry well till they turn golden brown. After this, add ginger-garlic paste and cook for 1 to 2 minutes. Now add turmeric, coriander powder, cumin powder and Kashmiri red chilli powder and mix well. Step 4: Cook the tomatoes well. After the masala is roasted, add finely chopped tomatoes (or tomato puree). Let the spices cook on low flame until the tomatoes become completely soft and oil starts separating from the spices. Chef’s secret trick: This will make the gravy thick and creamy. When the tomatoes are cooked well, add boiled kidney beans and one and a half cup of water and mix. Now close the cooker and cook for 1-2 more whistles. Now follow this trick: Take out a little (about a tablespoon) of cooked kidney beans. Put this boiled kidney bean in a mixer jar, along with some raw chopped onion, green coriander stems and a little water and make a smooth paste. Add this prepared paste back into the boiling Rajma cooker. This paste makes the gravy naturally thick, creamy and gives a rich texture. Step 5: Final touch and serving If you find the rajma gravy too thick, then add some hot water to it as per your need. Now add kasoori methi, chickpea/rajma masala, finely chopped coriander and salt as per taste (remember that salt was also added while boiling the rajma). Let it boil on low flame for 5 to 6 minutes so that the flavor of all the spices gets absorbed inside the Rajma. Your hot, aromatic Dhaba-style Rajma is completely ready. Serve it with puffed boiled rice (jeera rice), pickled onions and crispy papad and enjoy!