Everest Rajma Masala 100g is the essential spice blend for making authentic Punjabi rajma — the hearty red kidney bean curry that is a staple comfort food across North India. This aromatic Everest blend delivers the rich, warming depth of slow-cooked rajma every time. Available at Anoras Cash N Carry in Los Angeles.

Authentic Punjabi Rajma Spice Blend from Everest

• Purpose-blended rajma masala for authentic North Indian kidney bean curry
• 100g jar with enough for multiple rajma batches
• Rich, warming, and earthy blend that complements the hearty flavor of red beans
• Everest quality for consistent, restaurant-style rajma results every time

How to Use

Soak red kidney beans overnight and pressure cook until fully tender. Brown onion in oil until deep golden, add tomatoes, ginger-garlic paste, and 1-2 teaspoons rajma masala. Cook until oil separates, add cooked rajma, and simmer for 15-20 minutes. Finish with kasuri methi and ghee. Serve hot with steamed rice for the classic rajma chawal combination.

Frequently Asked Questions

Can I use Everest Rajma Masala for other bean dishes? Yes — this versatile masala works well with black-eyed peas, lobia, and chhole for a similarly hearty, warming preparation.

How long should I cook rajma after adding the masala? Simmer for at least 15-20 minutes after adding the masala — the beans absorb the flavors best with a longer simmer over low heat.

Is rajma masala the same as chhole masala? They are similar but different — rajma masala is slightly milder and more tomato-forward while chhole masala has a darker, more tamarind-influenced character.

Allergen note: Packaged in a facility that may handle tree nuts and sesame. Check label for the most current information.