Rajma Masala

VAAHE Authentic Rajma Masala Powder | Premium & Authentic Indian Spice Blend Rajma Chawal is a favourite in many Indian homes. Soft kidney beans, a thick onion-tomato gravy and hot rice — that's all you need for a comforting meal. VAAHE Rajma Masala Powder makes cooking a little easier. Of taking out several spice jars and measuring everything separately, you can use one VAAHE Rajma Masala Powder and build your curry around it. The blend has coriander seeds, black cardamom, cinnamon, star anise, black pepper, mint, bay leaf, cumin, fenugreek, nutmeg, cloves, turmeric and red chilli. Dehydrated onion and garlic are also added to give the masala a savoury taste. I find that the spices blend nicely with the flavour of kidney beans, giving the gravy a warm, well-rounded taste. Ingredients Coriander Seeds, Black Cardamom (Big Cardamom) Dehydrated Red Onion Powder Cassia Bark (Cinnamon) Star Anise Black Pepper Iodised Salt Mint Leaves Bay Leaves Spice Mix (contains additional spices like cumin, fenugreek, etc.) Turmeric Nutmeg Garlic Powder Clove and Red Chillies What Does VAAHE Rajma Masala Taste Like? You get a warm spice aroma as soon as the masala goes into the gravy. I love how coriander and cumin give the curry an Indian base. Black cardamom and cinnamon add warmth while star anise, cloves and nutmeg deepen the masala slightly. Mint and bay leaf add a herbal note, and red chilli brings a touch of heat. It isn't meant to overpower the rajma. The idea is to let the beans and the masala work together. How to Make Rajma with VAAHE Rajma Masala Start with your regular rajma recipe. Soak the kidney beans and cook them until they're soft. Separately, prepare an onion-tomato gravy with ginger and garlic. As soon as the gravy has cooked thoroughly, add VAAHE Rajma Masala Powder to the gravy. Let the gravy mingle with the VAAHE Rajma Masala Powder for a minute. Then add the boiled rajma to the gravy, pouring in a little of the cooking water. Mix everything in the gravy until it is well combined. Now let it cook on low heat. This final step creates a difference. The rajma drinks the gravy, and the spices mix into the dish before resting on top. Taste the dish before serving and add salt or fresh chilli if needed. Serve with rice, jeera rice or roti. VAAHE Tip Give your rajma some extra cooking time. A slow simmer helps the beans take on the flavour of the gravy and gives you a thicker, tastier curry. Why We Like This Blend Rajma is a dish. The masala can completely change the final result. I think Rajma becomes truly special when the masala is made with care. That is why VAAHE uses a combination of spices and herbs, depending only on chilli and coriander. The black cardamom, cinnamon, cloves, mint and other spices give the curry depth without making it unnecessarily complicated. And because onion and garlic powder are already part of the blend, you get an additional savoury note along with your fresh ingredients. More Ways to Use It VAAHE Rajma Masala is made for rajma, but you can try it in other dishes too. A little can work well in chhole, dal, dal makhani or mixed vegetable curry. It can also be useful. When you are making gravy and want to add some extra spice and aroma, start with a small amount. Then adjust it to your taste. Why Choose VAAHE Rajma Masala? If you want to buy rajma masala powder for home cooking, VAAHE provides a convenient blend. This blend is easy to work with. You don't need to keep measuring coriander, cumin, cardamom, cloves and other spices every time you make rajma. They're already mixed in the right way for the dish. For us a premium rajma masala isn't loud claims or big promises. It's about the taste you get when you use it in your cooking. VAAHE Rajma Masala is made for people who love the flavour of Indian food and want something simple to keep in their everyday kitchen. If you're looking for a rajma masala powder, give it a try. Use it with your rajma recipe and adjust the amount to match your taste. Product Highlights Made with a blend of spices, herbs and seasonings Coriander, black cardamom, cinnamon, cumin, cloves and other traditional spices Includes dehydrated red onion and garlic powder Balanced heat from red chilli Suitable for Rajma Chawal Can also be used with chhole, dal and other gravies Packed in an airtight tin Convenient for everyday cooking Make Your Rajma Your Way: Everyone has their own way of making rajma. Some like it thick and spicy. Some prefer more gravy. Some like it with plenty of rice and a side of onion and pickle. VAAHE Rajma Masala gives you a good starting point. You can add chilli, change the salt level, thicken or thin the gravy and cook it for as long as you wish. I love that I can tweak the rajma until it feels just right. Because the best rajma is the one you enjoy at your table. VAAHE Rajma Masala — a simple spice blend for comforting homemade Rajma Chawal.