Rajma Masala Powder.
Rajma Masala Powder.
ADD TASTE TO FOOD: Harichand Masala is a perfect blend of Indian spices for all the food lovers with knack for spicy and zesty dishes. TANGY IN TASTE: Harichand Masala can be used for preparing curries, gravies and marination. This Indian masala is extensively used across multiple cuisines to add flavours, colour, aroma and an impeccable restaurant-touch any vegetable or meat dish. HIGH IN QUALITY: The Harichand Spices are ground to perfection with no fillers ALSO TRY: You can try other spices from our Kitchen Range including Kitchen King Masala, Sabzi Masala Powder, Shahi Paneer Masala Powder, Chaat Masala Powder, and Chhole Masala Powder Etc. .
Rajma Masala is a popular North Indian dish made with kidney beans in a rich tomato-onion gravy. It is usually served with steamed rice or naan. Here's the recipe:
Ingredients:
- 1 cup Rajma (kidney beans), soaked overnight
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 2 onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Harichand Rajma masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 cups water
- 2 tablespoons chopped coriander leaves
Instructions:
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Rinse and drain the soaked rajma. Pressure cook the rajma with 4 cups of water and some salt for 5-6 whistles or until it's soft and fully cooked. Keep aside.
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Heat oil or ghee in a pan and add cumin seeds. Once they start spluttering, add finely chopped onions and sauté until they turn golden brown.
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Add ginger-garlic paste and sauté for a minute or two until the raw smell goes away.
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Add finely chopped tomatoes, coriander powder, cumin powder, Harichand Rajma masala powder, turmeric powder, red chili powder, and salt to taste. Mix well and cook for 5-7 minutes until the tomatoes turn mushy and the masala is cooked.
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Add the cooked rajma along with the water in which it was cooked. Mix well and bring to a boil.
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Lower the heat and simmer for 10-15 minutes until the gravy thickens and the rajma is well coated with the masala.
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Garnish with chopped coriander leaves and serve hot with steamed rice or naan.
Enjoy your delicious Rajma Masala!
Here are the names of Rajma Masala Powder in various Indian languages:
- Hindi: राजमा मसाला पाउडर (Rajma Masala Powder)
- Bengali: রাজমা মসলা পাউডার (Rajma Mosla Paoda)
- Tamil: ராஜ்மா மசாலா தூள் (Rājmā Macālā Tūḷ)
- Telugu: రాజ్మా మసాలా పొడి (Rājmā Masālā Poḍi)
- Malayalam: റാജ്മാ മസാല പൊടി (Rājmā Masāla Poṭi)
- Kannada: ರಾಜ್ಮಾ ಮಸಾಲಾ ಪುಡಿ (Rājmā Masālā Puḍi)
- Gujarati: રાજમા મસાલા પાવડર (Rājmā Masālā Pāvaḍar)
- Punjabi: ਰਾਜਮਾ ਮਸਾਲਾ ਪਾਉਡਰ (Rājmā Masālā Pāuḍar)
Note: The spelling may vary slightly depending on the dialect of each language.