Rajama Masala

Rajma (kidney beans) isn’t just food; it’s an emotion. A Sunday lunch favorite in many Indian households, its rich, aromatic gravy is made even more delicious with the perfect spice blend.

Why This Masala is Special
Crafted with coriander, cinnamon, cloves, cumin, and black pepper for a deep, earthy, and slightly smoky flavor.
Slow-roasting technique ensures the spices release their full aroma, making your rajma taste restaurant-style.
No overpowering heat, just a balanced blend that complements the creamy texture of kidney beans.

How to Use
Tempering: Heat ghee or oil, sauté onions, tomatoes, and add Rajma Masala for a fragrant base.
Cooking Tip: Always simmer the curry with the masala for at least 10 minutes—this deepens the flavor.
Beyond Rajma: Sprinkle on chole (chickpeas), mixed dals, or paneer curries for a North Indian touch.

A Nod to Ancient Indian Cooking
In traditional kitchens, slow-cooked dals and beans were always paired with digestive spices like cumin, cinnamon, and cloves to make them easier on the stomach.
Ayurveda recommends cooking rajma with warming spices to balance its cooling effect on the body.

Good for Digestion: Hing (asafoetida) and cumin reduce bloating.
Rich in Antioxidants: Cloves and black pepper fight inflammation.
Boosts Immunity: Turmeric and cinnamon support overall well-being.