SDS Rajma Masala

About This Rajma Masala

SDS Rajma Masala is crafted specifically around the savoury-sour balance that defines great Punjabi rajma — the kind that coats every kidney bean in a thick, dark, aromatic gravy rather than sitting in a thin, watery sauce. Dry mango and pomegranate seeds deliver the natural tang that brightens the earthy base, while dry ginger, cassia, and black pepper provide the warming depth that makes rajma genuinely satisfying and complex rather than simply spiced.

A complete flavour solution that blooms beautifully when sautéed with onions and tomatoes — no additional coriander, cumin, or garam masala needed. Works equally for chitra rajma, dark red Jammu rajma, and mixed bean preparations where a consistently rich, Punjabi-style gravy is the desired outcome.

Blend Composition

Features coriander, cumin, chilli, dry mango, pomegranate seeds, ginger, cassia, and black pepper — a robust combination of earthy base spices, natural souring agents, and warming aromatics that delivers the specific savoury-tangy depth authentic Punjabi rajma demands in every batch.

Why Choose SDS Rajma Masala

• Authentic Punjabi Profile: Specifically crafted for the rich, hearty, slightly tangy character of traditional ghar ka rajma
• Natural Gravy Thickener: Formulated to help build a thick, clingy gravy that coats kidney beans for restaurant-style consistency
• Natural Souring Agents: Dry mango and pomegranate seeds deliver balanced tang without artificial additives
• Complete Flavour Solution: No additional coriander, cumin, or garam masala required
• Handpicked Spice Selection: Premium spices cleaned and ground to preserve natural oils and deep earthy aroma
• Works for All Rajma Varieties: Chitra, Jammu, and dark red kidney bean preparations equally
• Trusted SDS Quality: Consistent, soul-satisfying rajma results every time

How to Use SDS Rajma Masala

For Authentic Punjabi Rajma

Soak kidney beans overnight and pressure cook until completely soft — fully cooked beans are essential for the spices to infuse properly during the final simmering stage. In a separate pan sauté finely chopped onions in oil until deep golden brown, add ginger-garlic paste and tomato puree, and cook until the oil separates fully from the base. Add SDS Rajma Masala and sauté for a full minute to bloom the spices before combining with the cooked beans and cooking liquid. Simmer on low heat until the gravy thickens and the spices integrate deeply — for the thickest consistency, mash a small handful of the cooked beans back into the pot during simmering to release their natural starch into the gravy.

Tips for Best Results

Add a small knob of butter or a drizzle of ghee just before serving to enhance the richness and give the gravy a glossy, restaurant-style finish. SDS Rajma Masala also works well in mixed bean preparations — black chickpeas, white kidney beans, and lobia — where its bold, tangy-savoury profile adds the same Punjabi depth. Serve with steaming basmati rice for the classic rajma-chawal combination, or with rotis and a dollop of white butter for the complete traditional Punjabi experience.

Product Specifications

Storage Instructions

• Store in a cool, dry place away from direct sunlight and moisture
• Transfer to an airtight container once opened to keep spices fresh and potent
• Keep tightly sealed after every use
• Consume within the period recommended on the packaging for best results