RAJMA MASALA POWDER

     Rajma Masala Powder is a wonderful combination of Spices with flavours accentuating from the Spices used in it with a mild note of tanginess from Amchur (Dry Mango Powder) and Soury -sweet taste from Anar Dhana(Dry Pomegranate Seeds Powder).  Freshly ground homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans blend along with the masala mix and a rich & creamy based Rajma Masala curry. Do not limit the use of this Rajma Masala Powder to just prepare Rajma Masala, can try preparing a variety of Indian Subzis and Pulaos with this Spice Powder.

     Choose the fresh and good quality of whole spices for Rajma Masala Powder.  Perfectly mixed spices will yield the most flavourful Rajma Masala Powder. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.


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Cuisine - Punjabi (North Indian) 
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4 Cup(approx)
Author: SM

Preparation Time - 5-10 Minutes
Cooking & Grinding - 5-10 Minutes

HOMEMADE RAJMA MASALA POWDER

RAJMA MASALA POWDER

INGREDIENTS :

For Rajma Masala Powder :

Dry Red Chillies - 10-12 Nos.
Coriander Seeds - 1/2 Cup
Cumin Seeds - 1 Tbspn
Carom(Ajwain) Seeds - 2 Tspn
Bay Leaves - 3 Nos.
Dry Ginger Powder -1 Tbspn
Black Cardamom - 5-6 Pods
Cloves - 6-8 Nos.
Mace - 3-4 Strands
Nutmeg - 1 No.
Dry Mango Powder (Amchur) - 3 Tbspn
Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbspn

METHOD :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next add Bay Leaves, Cloves, Mace and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Rajma Masala Powder into a clean and dry airtight container.
• Store it in the refrigerator for longer shelf life.

NOTES :

• Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Cool the ingredients before grinding it.