MDH Rajma Masala 100g is the essential spice blend for authentic Punjabi-style kidney bean curry — the rajma that has fueled generations of North Indian households and is beloved as a comforting, protein-rich lentil dish. The classic rajma-chawal combination is a North Indian staple. Available at Anoras Cash N Carry in Los Angeles.

Essential MDH Rajma Masala for Kidney Bean Curry

• Bold, warming masala calibrated specifically for kidney bean curry preparations
• 100g pack — provides 3-4 rajma preparations for a family
• The authentic spice balance for Punjabi rajma chawal — the beloved North Indian comfort food
• MDH — India’s trusted spice brand for consistent, authentic rajma results

How to Use

Soak kidney beans overnight and pressure cook until very tender. Prepare a fried onion-tomato-ginger-garlic base with MDH Rajma Masala and cook until oil separates. Combine with cooked rajma and simmer for 20 minutes until the curry thickens. Serve with basmati rice for classic rajma chawal.

Frequently Asked Questions

Do I need to soak the kidney beans before cooking? Yes — soaking overnight significantly reduces cooking time and improves digestibility. Always discard the soaking water and cook in fresh water.

Is rajma masala the same as chana masala? Both are tangy legume masala blends but with different spice balances — rajma masala tends to be slightly warmer and less tangy than chana masala to complement the kidney bean’s milder, creamier character.

Can this be made in an Instant Pot? Yes — soaked kidney beans cook excellently in an Instant Pot on high pressure for 20-25 minutes.

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