Rajma Masala Powder is a spice blend made from a combination of carefully selected spices. This aromatic mixture is specifically tailored to enhance the flavor and authenticity of dishes, particularly Rajma-based recipes.
The masala powder is made with the combination of spices such as cloves, black pepper, star anise and different seeds such as cumin, and coriander.
Continue reading my recipe to know the steps to make rajma masala powder at home.
KEY TAKEAWAYS
- The authentic taste of homemade rajma masala powder comes from fresh Indian spices, roasted to perfection and ground to a fine powder.
- In addition to rajma curry, this unique masala powder will also enhance the taste of a variety of other dishes such as chole or chickpea curry, dal makhani, paneer tikka masala, and vegetable stir fries.
- Store the powder in an airtight glass container. Keep it in a cool, dry, and dark place inside your kitchen cabinet. Do not refrigerate as it may create clumps due to condensation.
- A similar taste profile like the rajma masala powder is offered by garam masala powder, chana masala powder, and pav bhaji masala powder.
How to Make Rajma Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas stove.
Step 2: Now add all the ingredients such as 2 tbsp of coriander seeds, 2 tbsp cumin seeds, 1 tsp fenugreek seeds, 3 pieces of star anise, 1 tsp of cloves, ½ tsp of black pepper, 3 pieces of black cardamom, 8 to 10 pieces of dried Kashmiri red chilies, 3 pieces of bay leaves torn into small pieces, 1 tbsp of dried fenugreek (methi) leaves, 1 small cinnamon stick of about 1 inch in size, 1 piece of nutmeg, 6 pieces of cashew nuts, and 1 tbsp of dried mixed melon seeds (charmagaz) in it.
(Pro tip: You may skip adding dried mixed melon seeds to the ingredients. However, adding it enhances the taste).
Step 3: Stir the ingredients for a few minutes to dry roast them on a low flame.
Step 4: When the ingredients are roasted and dried nicely and you can smell the aroma of the roasted spices, turn the flame of your gas stove off.
Step 5: Transfer the spices to a plate and set it aside to let them cool off completely at room temperature.
Step 6: When the ingredients are sufficiently cool, you will now need to add a few powdered ingredients to it, starting with 1 tsp of dry mango powder (amchur).
Step 7: Then add ½ tsp of black salt to the ingredients on the plate.
Step 8: Follow it with ½ tsp of table salt.
Step 9: Now add ½ tsp of dry ginger powder.
Step 10: Then add 1 tbsp of dry pomegranate seeds (anardana) powder to it.
Step 11: Finally, ¼ tsp of citric acid to the content on the plate.
Step 12: Mix all the powdered masala with the ingredients on the plate nicely.
Step 13: Now take a dry and clean grinder. Transfer all the ingredients to the grinder and grind them to get a fine powder.
Step 14: Transfer it to a plate and your rajma masala powder is ready to be used.
Recipe Card
Rajma Masala Powder
Ingredients
- 2 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 1 tsp Fenugreek seeds
- 3 pieces Star anise
- 1 tsp Cloves
- ½ tsp Black pepper
- 3 pieces Black cardamom
- 8 pieces Dried Kashmiri red chilies
- 3 pieces Bay leaves (torn into small pieces)
- 1 tbsp Dried fenugreek (methi) leaves
- 1 piece Cinnamon stick 1 inch in size
- 1 piece Nutmeg
- 6 pieces Cashew nuts
- 1 tbsp Dried mixed melon seeds (charmagaz) (optional)
- 1 tsp Dry mango powder (amchur)
- ½ tsp Black salt
- ½ tsp Table salt
- ½ tsp Dry ginger powder
- 1 tbsp Dry pomegranate seeds (anardana) powder
- ¼ tsp Citric acid
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- Now add all the ingredients such as 2 tbsp of coriander seeds, 2 tbsp cumin seeds, 1 tsp fenugreek seeds, 3 pieces of star anise, 1 tsp of cloves, ½ tsp of black pepper, 3 pieces of black cardamom, 8 to 10 pieces of dried Kashmiri red chilies, 3 pieces of bay leaves torn into small pieces, 1 tbsp of dried fenugreek (methi) leaves, 1 small cinnamon stick of about 1 inch in size, 1 piece of nutmeg, 6 pieces of cashew nuts, and 1 tbsp of dried mixed melon seeds (charmagaz) in it.(Pro tip: You may skip adding dried mixed melon seeds to the ingredients. However, adding it enhances the taste).
- Stir the ingredients for a few minutes to dry roast them on a low flame.
- When the ingredients are roasted and dried nicely and you can smell the aroma of the roasted spices, turn the flame of your gas stove off.
- Transfer the spices to a plate and set it aside to let them cool off completely at room temperature.
- When the ingredients are sufficiently cool, you will now need to add a few powdered ingredients to it, starting with 1 tsp of dry mango powder (amchur).
- Then add ½ tsp of black salt to the ingredients on the plate.
- Follow it with ½ tsp of table salt.
- Now add ½ tsp of dry ginger powder.
- Then add 1 tbsp of dry pomegranate seeds (anardana) powder to it.
- Finally, ¼ tsp of citric acid to the content on the plate.
- Mix all the powdered masala with the ingredients on the plate nicely.
- Now take a dry and clean grinder. Transfer all the ingredients to the grinder and grind them to get a fine powder.
- Transfer it to a plate and your rajma masala powder is ready to be used.
Notes
- Roast the fresh spices carefully on a low flame. This will prevent over-roasting or burning the spices. Do not rush the process. Roast the spices until they turn their color slightly.
- I usually prefer personalizing my masala powder by adding dried mixed melon seeds. You can do that if you want to add to the overall taste, or skip it. It’s your choice.
- Let the roasted spices cool down completely before blending. I suggest transferring them on a plate and spreading them. This will stop the cooking process and also let it cool faster.
- Use citric acid to the mixture sparingly. It is meant to offer a subtle tangy note, adding a delightful twist to the taste of the masala powder.
- Ensure minimal exposure of the powder to air and moisture. Do not leave the lid open for a long time. Also use dry spoon to extract the masala when needed.
