Authentic Dhaba-Style Rajma MasalaVeg

1

Soak the rajma beans in water overnight to ensure they become soft and plump.

2

Pressure cook the soaked rajma beans with enough water for about five to six whistles until they are soft and perfectly cooked. Once done, keep them aside.

3

Heat one tablespoon of butter in a wide saucepan. Add the cumin seeds, followed by the pounded ginger, garlic, and green chili mixture.

4

Add the finely chopped onions to the pan. Sauté them until they turn a nice golden brown color.

5

Pour in the tomato puree. Cook the mixture until the excess moisture has completely evaporated, the masala looks dry, and the raw smell