Rajma Masala Recipe | Punjabi Rajma Masala with Homemade Spice Powder

Rajma Masala is a comforting North Indian kidney bean curry made with soft, creamy rajma cooked in a flavourful onion-tomato gravy. What makes this recipe special is the homemade roasted rajma masala powder, prepared with whole spices, dry red chillies, amchur, cardamom, cinnamon and other aromatic spices.

This hearty rajma curry is perfect with steamed rice, jeera rice, roti, chapati or paratha. The longer the cooked rajma simmers in the masala, the more flavourful and creamy the curry becomes.

If you love homestyle Indian food, this is one recipe worth adding to your regular lunch or dinner menu.

Ingredients

For Homemade Rajma Masala Powder

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 3–4 dry red chillies
• 1-inch piece cinnamon
• ½ tsp whole black peppercorns
• 2–3 green cardamoms
• 2 cloves
• ¼ tsp dry ginger powder
• ½ tsp amchur powder (dry mango powder)
• ½ tsp nutmeg powder
• ½ tsp mace powder
• ¼ tsp pomegranate seeds (anardana)

To prepare the masala:

Dry roast the whole spices and red chillies on low heat until aromatic. Allow them to cool completely and grind to a fine powder. Mix in the dry ginger, amchur, nutmeg and mace powders.

For Tempering

• 6–7 tsp oil
• 1 tsp cumin seeds
• 1 tsp finely chopped ginger
• ½ tsp finely chopped green chilli

For the Rajma Curry

• ½ cup finely chopped onion
• 1 cup tomato puree
• ½ tsp turmeric powder
• 1 tsp ginger-garlic paste
• 1 tsp salt, or according to taste
• 1¼ cups rajma (kidney beans), soaked overnight and pressure cooked until tender
• Prepared rajma masala powder
• Fresh coriander leaves, for garnishing

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Method

1. Prepare the rajma masala powder

Dry roast the coriander seeds, cumin seeds, dry red chillies, cinnamon, peppercorns, cardamom, cloves and pomegranate seeds over low heat until fragrant.

Cool completely and grind into a fine powder. Add the dry ginger powder, amchur powder, nutmeg and mace powder. Mix well and keep aside.

2. Prepare the tempering

Heat oil in a heavy-bottomed pan. Add cumin seeds and allow them to splutter. Add the finely chopped ginger and green chilli and sauté for a few seconds.

3. Cook the onion and tomato

Add the chopped onions and sauté until they turn soft and lightly golden.

Add the tomato puree and cook until the raw smell disappears and the mixture becomes thick.

4. Add the spices

Add turmeric powder, ginger-garlic paste, salt and the freshly prepared rajma masala powder. Mix well and cook the masala for a few minutes until it becomes aromatic and well combined.

5. Add the cooked rajma

Add the cooked rajma along with a little of its cooking liquid, depending on your preferred consistency. Mix well.

Reduce the heat and simmer for about 10 minutes, allowing the rajma to absorb all the flavours of the masala.

For a naturally creamy texture, gently mash a few rajma beans against the side of the pan while simmering.

6. Garnish and serve

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice, jeera rice, roti, chapati or paratha.

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⭐ My Food-Blogger Tip

For an even more delicious rajma, don't rush the final simmering stage. Let the cooked kidney beans gently simmer in the onion-tomato masala so that they absorb the spices. Lightly mashing a few beans also gives the gravy a lovely thick, creamy consistency without adding cream.

Dal Bukhara Recipe | Restaurant-Style Creamy Black Urad Dal

Dal Bukhara is a rich and flavorful lentil dish made primarily with whole black urad dal. Originally inspired by the cuisine of the historic city of Bukhara in Central Asia, this dish has become a popular delicacy in Indian restaurants.

Although Dal Bukhara is often compared to Dal Makhani, there is a distinct difference between the two. Dal Makhani is known for its buttery flavor and creamy texture, while Dal Bukhara has a more pronounced tomato flavor, giving it a beautiful reddish-brown color and a slightly tangy taste.

Slow-cooked black urad dal combined with aromatic spices and fresh tomato puree creates a comforting dish that pairs wonderfully with roti, naan, paratha, or jeera rice.

Preparation Time

15 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• ½ cup whole black urad dal, soaked overnight
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger
• 3 tsp finely chopped mint leaves
• A pinch of asafoetida (hing)
• 1 cup water

Other Ingredients

• 3 tsp oil
• ¼ tsp crushed cinnamon
• ¼ tsp cardamom powder
• 2 cloves
• 4 tsp finely chopped onions
• 1 tsp ginger-garlic paste
• 4 tsp finely chopped tomatoes
• A pinch of turmeric powder
• 1 cup tomato puree
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt or as required

Method

Step 1: Cook the Dal

Pressure cook the soaked black urad dal along with green chillies, ginger, mint leaves, asafoetida, and water until soft and well-cooked. Keep aside.

Step 2: Prepare the Masala

Heat oil in a pan. Add crushed cinnamon, cloves, and cardamom powder.

Add finely chopped onions and sauté until they turn light golden.

Stir in the ginger-garlic paste and sauté for a minute until aromatic.

Add chopped tomatoes and cook until soft and mushy.

Step 3: Combine and Simmer

Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt.

Mix in the cooked dal and combine well.

Pour in the tomato puree and simmer for 8–10 minutes, allowing the flavors to blend beautifully.

Step 4: Serve

Serve hot with roti, naan, paratha, kulcha, or jeera rice.

Serving Suggestions

• Butter Naan
• Tandoori Roti
• Laccha Paratha
• Jeera Rice
• Steamed Basmati Rice

This hearty and protein-rich Dal Bukhara is perfect for a comforting family meal and tastes even better the next day.

Black Urad Dal Tadka Recipe | Creamy Dal Tadka with Ghee Tempering

Dal Tadka is one of the most loved Indian comfort foods. The word dal means lentils, while tadka refers to the aromatic tempering poured over the cooked lentils just before serving. Traditionally, toor dal is used, but this version uses black urad dal for a rich, creamy texture and earthy flavor. Finished with a fragrant ghee tempering, this dal pairs wonderfully with parathas, roti, or steamed rice.

Ingredients

For the Dal

• ½ cup black urad dal, soaked overnight
• A pinch of hing (asafoetida)
• 1 tsp red chilli powder (optional)
• 4 tsp finely chopped onions
• ½ tsp garam masala
• ½ tsp turmeric powder (haldi)
• ½ tsp salt, or to taste
• 1 tsp finely chopped ginger

For the Tadka (Tempering)

• 3 tsp ghee
• 1 tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 3 tsp finely chopped garlic
• 4–5 curry leaves
• 3–4 dried red chillies, broken

Method

1. Wash and soak the black urad dal overnight.
2. Pressure cook the soaked dal with ginger, turmeric powder, red chilli powder, garam masala, hing, and chopped onions until soft and creamy.
3. Add salt and mix well. Adjust the consistency by adding a little hot water if required.
4. In a small tempering pan, heat ghee.
5. Add mustard seeds and cumin seeds. Allow them to crackle.
6. Add chopped garlic, curry leaves, and dried red chillies. Sauté until the garlic turns golden and aromatic.
7. Pour the hot tempering over the cooked dal just before serving.
8. Serve hot with parathas, roti, jeera rice, or steamed rice.

Tips

• Soaking the dal overnight helps it cook faster and improves digestion.
• For a restaurant-style flavor, finish with a teaspoon of butter and freshly chopped coriander leaves.
• A squeeze of lemon before serving enhances the taste beautifully.