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Photo of Rajma Masala - Restaurant style by Muthulakshmi Madhavakrishnan at BetterButter

Rajma Masala - Restaurant style

Muthulakshmi Madhavakrishnan
20 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Rajma Masala - Restaurant style RECIPE

If you want to make Restaurant style rajma masala at home with a few simple ingredients you must definitely try this recipe. This is so easy and tasty and is cooked within an hour. You can use the canned rajmas, but freshly cooked offers the best flavour and nutrition.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Simmering
  • Pressure Cook
  • Boiling
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 1/2 cup rajma
  2. 1 bay leaf
  3. 1/4 tsp cumin seeds
  4. 1 tsp crushed kasuri methi leaves
  5. 1/4 tsp turmeric powder
  6. 1/4 tsp chilli powder
  7. 1/2 tsp coriander powder
  8. 1/2 tsp garam masala powder
  9. 1 tsp sugar
  10. 1/4 cup cold milk
  11. 2 tbsp Unsalted butter
  12. salt to taste
  13. Paste 1:
  14. 1 onion
  15. 6 garlic cloves
  16. 1 tsp chopped ginger
  17. Grind it coarsely without any water.
  18. Paste 2:
  19. 3 big red tomatoes
  20. Blanch the tomatoes, remove the skin and grind it to a smooth paste.
  21. Paste 3: 10 cashew nuts
  22. Soak in warm water for 10 minutes and grind it nicely.


  1. Wash and soak the rajma in 2 cups of hot water. After 8 hours discard the water completely and rinse it in cold water.
  2. In a pressure cooker add 2 to 2.5 cups of water and pressure cook for 10 to 15 whistles. (If the beans are not cooked well, once again pressure cook for 10 to 15 minutes.)
  3. Melt 2 tbsp of unsalted butter in a pan or kadai and add in the bay leaf and cumin. Then add the ( paste 1) onion, garlic, ginger paste. Stir and saute it till the paste turns golden brown.
  4. Add the ( paste 2) tomato puree and saute it till the water evaporates or the butter starts to leave on the sides of the kadai.
  5. Then add in the turmeric powder, chilli powder, coriander powder and salt. Stir it for a few seconds and add in the cooked and drained rajmas with 1 cup of water.
  6. Allow it to boil well for 7-10 minutes without the lid. Now you can see the gravy will thicken. At this stage add in the garam masala powder, crushed kasuri methi leaves, cashew paste, sugar and the cold milk along with the milk skin.
  7. Mix the gravy well and simmer for 5 to 8 minutes or till you get the consistency you like.
  8. Serve the rajma masala with roti, poori and parathas along with a tbsp of butter on the top of the gravy.

Reviews (4)  

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Vinu Thyagarajan
Vinu Thyagarajan   Jan-28-2017

Wonderful dish. Tried it and it was fantastic one. Thanks for sharing the receipe

Kumar VS
Kumar VS   Jan-12-2017

I tried it and find so delicious Thank you

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