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If you want to make home-made Rajma as thick, aromatic and full of flavor as in a dhaba, then just seasoning with spices is not enough. The real taste lies in boiling Rajma properly. Many people add only salt and turmeric while cooking kidney beans, but if some special spices are added while boiling, then its taste increases manifold. These small kitchen tips make ordinary Rajma restaurant style.

The special thing is that these spices not only enhance the taste but also make Rajma easily digestible. Let us know why those 3 spices must be added while boiling Rajma.

Bay leaf

Adding 1 or 2 bay leaves while boiling kidney beans gives it a light smoky and earthy aroma. This same fragrance is felt in the rajma of dhabas and restaurants. The bay leaves also reduce the heaviness of the rajma and add depth to the flavor of the gravy. When the rajma is cooked for a long time, the bay leaves release their flavor slowly, making the entire dish taste balanced and rich.

black cardamom

If you want Rajma to have a thick and aromatic taste like that of hotel, then add 1 big cardamom while boiling. The light smoky aroma of black cardamom makes Rajma gravy very special. This spice is especially used in Punjabi style Rajma. This adds depth to the gravy and the taste is remembered for a long time even after eating.

clove

Adding 2 to 3 cloves while boiling kidney beans makes its taste mildly spicy and warming. The aroma of cloves further enhances the natural taste of kidney beans. Apart from this, cloves are also considered beneficial for digestion. Since kidney beans may seem heavy to many people, cloves help in reducing the problem of gas and indigestion.

Keep these things in mind while boiling kidney beans

1- Soak Rajma for at least 7 to 8 hours or overnight.
2- While boiling, add sufficient amount of water so that the kidney beans melt properly.
3-Cooking Rajma on low flame in cooker gives better taste.
4-Boiled spices can also be used in gravy later, this further enhances the taste.

Why is this method special?

In dhabas and Punjabi restaurants, Rajma is made special not only by the tomato-onion spices but also by the faint aroma of the spices. This is the reason why the rajma there tastes more rich, thick and aromatic. If you also want to get the same taste at home, then next time while boiling kidney beans, do not forget to add bay leaves, black cardamom and cloves. This small change can give your ordinary rajma a wonderful dhaba style taste.

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