No Fillers
Small-Batch
No Preservatives
Rajma Masala
Rajma Masala
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Makes rajma chawal feel like a proper Sunday lunch. Standard rajma masalas often skip the slow, layered warmth that a real Punjabi kitchen builds in.
- Gravy-Built Depth: We balance whole cumin, coriander, and warming garam spices to recreate that thick, home-style Punjabi rajma gravy.
- No Starch Padding: Just pure ground spice—no flour or starch fillers used to bulk up the pack weight.
🌶️ Heat Index: Medium (3/5)
🥘 Best Paired With: Steamed basmati rice, jeera rice, or fresh rotis.
Region
Punjab • North India
Spice Index
3/5
Best Paired With
Kidney Beans • Rice • Roti
Cook with this masala
Punjabi Rajma
Ingredients
2 cups boiled kidney beans, 2 tbsp oil, 1 onion chopped, 2 tomatoes puréed, 2 tbsp Rajma Masala, 1 tsp ginger-garlic paste, salt and water.
Method
1. Brown the onion in oil and add ginger-garlic paste.
2. Add tomato and cook until the oil separates.
3. Stir in Rajma Masala, beans, salt and 1 cup water.
4. Simmer for 20 minutes, mashing a few beans for body.
5. Serve hot with steamed rice.
Rajma Masala
₹178.00