Rajma Masala — Authentic Punjabi Spice Blend, No Fillers

The masala that makes rajma chawal feel like Sunday lunch.

Punjabi-style. Hand-blended in small batches. No fillers, no preservatives.

Rajma is the Sunday-lunch dish that every North Indian household has its own version of. The masala is what holds the dish together — without it, you've just got beans in tomato gravy. Done right, it builds depth: warming aromatics, gentle heat, the tang of pomegranate seed at the back.

Our blend follows the Punjabi formula: cumin, coriander, turmeric, black cardamom, cinnamon, clove, bay leaf, green chilli, red chilli, ginger, pomegranate seed (anardana), black pepper, iodised salt. The anardana is the difference — it gives rajma its signature tangy edge that mass-market masalas usually skip.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 1.5–2 tbsp per 1 cup of soaked rajma (full recipe below). Pairs with steamed rice, jeera rice, hot rotis, and a side of raita.

MADE OF

Cumin, Coriander, Turmeric, Black cardamom, Cinnamon, Clove, Bay leaf, Green Chilli, Red chilli, Ginger, Pomegranate seed, Black pepper, Iodised salt

BEST WITH

Rice, Roti, Raita

PAIRS WITH OUR:

Garam Masala · Purani Dilli Chole Masala — for a North Indian bean-and-grain spread

RECIPE — Rajma (Serves 3-4)

Ingredients

• Rajma — 1 cup, soaked overnight (8-9 hours)
• Water — 3 cups (for pressure cooking)
• Ghee — 2 tbsp
• Cumin seeds — 1 tsp
• Onions — 2, finely chopped
• Green chillies — 2-3, slit
• Tomato puree — 1 cup (about 3 medium tomatoes)
• Spiced Right Rajma Masala — 1.5–2 tbsp (adjust to taste)
• Turmeric powder — ¼ tsp
• Salt to taste
• Kasuri methi — 1 tsp, crushed
• Fresh coriander — 2 tbsp, chopped

Method

1. Drain the soaked rajma and rinse well.
2. Add the rajma to a pressure cooker with 3 cups of water and a little salt.
3. Pressure cook for 5-6 whistles on medium flame, until the beans are completely soft. Set aside.
4. Heat ghee in a pan. Add cumin seeds and let them sizzle.
5. Add chopped onions and fry until golden brown.
6. Add green chillies, sauté for another minute.
7. Pour in tomato puree, turmeric, and Spiced Right Rajma Masala. Cook on medium heat until the oil begins to separate from the sides.
8. Add the cooked rajma along with its cooking water. Mix well, mashing a few beans with the back of your spoon to make the gravy thick and creamy.
9. Add extra salt if needed. Simmer for 10-15 minutes on low heat to let flavours blend.
10. Add crushed kasuri methi and fresh coriander.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from a regular rajma masala?
The pomegranate seed (anardana) is what makes Punjabi-style rajma taste right — slightly tangy, slightly sour. Most generic rajma masalas skip it. We don't.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight.

Is this spicy?
Medium. Built for warmth and depth more than heat — adjust red chilli powder in the recipe if you want more bite.

How much do I use?
1.5–2 tbsp per 1 cup of soaked rajma. Scale up or down based on quantity.

Does it work for chickpeas, lobia, or other beans?
You can use it but you'll get rajma flavour. For chickpeas, our Purani Dilli Chole Masala is the right match — different spice profile, different result.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.