How to Make Dhaba-Style Rajma at Home Bold flavor, creamy texture, and the perfect spice blend—just like highway-side dhabas.

Introduction

If there’s one dish that defines comfort in North Indian homes, it’s rajma chawal. But not just any rajma—dhaba-style rajma. Thick, spicy, buttery, and aromatic—served hot with a ladle over steamed rice. It’s simple, but unforgettable.

And while it may seem like magic happens in roadside dhaba kitchens, you can easily recreate that same depth of flavor at home—with the right cooking technique and the right masala.

Let’s break down how to make authentic dhaba-style rajma in your kitchen using Welza Rajma Masala.

🛒 Ingredients You’ll Need
1 cup rajma (kidney beans), soaked overnight

2 medium onions, finely chopped

2 ripe tomatoes, pureed

1 tbsp ginger-garlic paste

1.5 tbsp Welza Rajma Masala

½ tsp turmeric powder

Salt to taste

2 tbsp ghee or mustard oil

Fresh coriander for garnish

Optional: 1 dry red chilli, bay leaf, or black cardamom for extra aroma

👨🍳 Step-by-Step Method
1. Pressure Cook the Rajma
Soak rajma overnight. Pressure cook with 3 cups water and a pinch of salt for 5–6 whistles or until soft.
(You should be able to press a bean easily between your fingers.)

2. Prepare the Bhuna Masala Base
Heat ghee/oil in a heavy pan. Add bay leaf or red chilli if using.
Add onions and cook until they turn dark golden brown. This caramelization is the secret to dhaba-style flavor.

Add ginger-garlic paste. Sauté for 1–2 minutes until raw smell disappears.

3. Add Tomato Puree & Spices
Pour in tomato puree. Cook until oil separates from the masala.
Now add turmeric, salt, and Welza Rajma Masala. Cook for another 2 minutes, allowing the spices to bloom.

💡 Welza Tip: Our Rajma Masala is crafted to give a perfect balance of heat, earthiness, and tang—no need for additional spices.

4. Mix in the Rajma & Simmer
Add the boiled rajma along with its water into the masala. Stir well and mash a few rajma beans with the back of a spoon—this helps thicken the gravy.

Simmer uncovered on low heat for 15–20 minutes, stirring occasionally. Let the flavors marry and the gravy become creamy and deep.

5. Finish & Serve
Top with fresh coriander, a spoon of ghee if you like, and serve hot with steamed rice, jeera rice, or tandoori roti.

🌟 What Makes Dhaba-Style Rajma Special?
The Bhuna Base: Onions and tomatoes cooked till deeply caramelized.

The Right Spice Mix: Not too spicy, not too bland. Welza Rajma Masala uses dry ginger, black cardamom, cinnamon, cumin, and more—to create that earthy, smoky depth.

Slow Simmering: The longer you simmer, the better the flavor gets. It’s not about complexity—it’s about patience.

Creamy Yet Spicy: The perfect dhaba rajma is bold in flavor and smooth in texture.

💬 Pro Tip:
Make your rajma in the morning and let it rest for a few hours. Reheat and serve at lunch or dinner—just like dhaba curries, it tastes even better after resting.

Final Thoughts
Dhaba-style rajma isn’t about fancy ingredients. It’s about careful cooking and a perfect masala.
With Welza Rajma Masala, we’ve done the spice work for you—so you can focus on the joy of cooking and the comfort of that first bite.

Try it once—and your rajma may never taste the same again (in the best way).