Rajma Masala Powder Recipe

5 from 1 vote
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Discover the art of elevating your dishes with my homemade rajma masala powder.

Crafted from a blend of carefully chosen spices, this aromatic mix adds depth and authenticity to your recipes.

Unveil the secrets with this easy step-by-step guide, turning your ordinary meals into extraordinary culinary experiences.

Get ready to savor the irresistibly delicious results in your favorite rajma dishes.

Rajma Masala Powder

KEY TAKEAWAYS

  • Elevate your dishes with the authentic taste of homemade rajma masala powder.
  • It is a versatile spice blend and is not just for rajma; it adds magic to various Indian recipes.
  • Achieve a harmonious blend of earthy, spicy, and subtly tangy notes in your dishes.
  • Follow pro tips for roasting, personalizing, and storing to maximize the masala’s impact.
  • Experiment with garam masala or chana masala powder for diverse yet equally delicious results.

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.

Heating frying pan

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.

Adding 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 frying pan

(Expert 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.

Stirring the ingredients

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.

Ingredients are roasted and dried nicely

Step 5: Transfer the spices to a plate and set it aside to let them cool off completely at room temperature.

Transferring the spices to a plate

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).

Adding 1 tsp of dry mango powder (amchur)

Step 7: Then add ½ tsp of black salt to the ingredients on the plate.

Added ½ tsp of black salt to the ingredients on the plate

Step 8: Follow it with ½ tsp of table salt.

Adding ½ tsp of table salt

Step 9: Now add ½ tsp of dry ginger powder.

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Adding ½ tsp of dry ginger powder

Step 10: Then add 1 tbsp of dry pomegranate seeds (anardana) powder to it.

Added 1 tbsp of dry pomegranate seeds (anardana) powder

Step 11: Finally, ¼ tsp of citric acid to the content on the plate.

Added 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.

Mixing 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.

Grind them to get a fine powder

Step 14: Transfer it to a plate and your rajma masala powder is ready to be used.

Rajma masala powder is ready

Pro Tips for Making Rajma Masala Powder

Mindful Roasting: Take your time to dry roast the spices on a low flame, allowing their flavors to intensify and create a rich aroma.

Personalize Your Mix: While optional, adding dried mixed melon seeds enhances the overall taste. Feel free to skip for a different flavor profile.

Cool Before Blending: Ensure the roasted spices cool completely before adding powdered ingredients. This helps maintain the individual flavors.

Balanced Seasoning: Precisely measure black salt, table salt, dry ginger powder, and other ingredients for a well-balanced and flavorful masala.

Citric Elevation: The addition of citric acid imparts a subtle tangy note, elevating the overall taste. Use it sparingly for a delightful twist.

Rajma Masala Powder Storing Tips

Airtight Enclosure: Safeguard the freshness of your homemade masala powder by storing it in an airtight container. This prevents moisture and maintains its aromatic potency.

Cool and Dark Sanctuary: Find a cool, dark spot in your kitchen to house the container. Shield it from direct sunlight and heat to preserve the nuanced flavors of the spice blend.

Avoid Humidity: Keep the masala away from humid areas or near the stove, as moisture can compromise its texture and flavor.

Minimal Exposure: Limit the time the container is open to the air to prevent the masala from absorbing unwanted odors and losing its aromatic strength.

Use Dry Spoons: Always use dry spoons to extract the masala from the container you stored in. This will prevent spoiling the power due to clumping.

How Does Rajma Masala Powder Taste?

Earthy Aroma: The blend emanates an enticing earthy aroma, thanks to the careful roasting of spices, creating a warm and comforting essence in your dishes.

Spicy Symphony: Indulge in a spicy symphony of flavors, where the amalgamation of diverse spices adds layers of complexity to your recipes, making each bite a delightful journey of taste.

Subtle Tanginess: Experience a subtle tanginess from the addition of citric acid, imparting a gentle zing that enhances the overall taste without overpowering other flavors.

Warm and Satisfying Kick: Delight in a warm spice kick that lingers, bringing a satisfying heat to your dishes without being too intense, ensuring a harmonious balance of flavors.

Rajma Masala Powder Featured Image

Rajma Masala Powder Alternatives

While there isn’t an exact replicate for rajma masala powder, you can experiment with these alternatives to achieve a similar flavor profile:

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Garam Masala Powder: A versatile spice blend, garam masala, with its mix of warm spices, can effortlessly substitute rajma masala powder in Indian dishes, lending a rich and aromatic touch.

Chana Masala Powder: Perfect for dishes featuring chickpeas, chana masala powder brings a unique blend of spices, adding a distinct flavor profile that complements rajma-based recipes.

Pav Bhaji Masala Powder: This spice blend, originally used for a popular street food dish, can bring a vibrant and robust flavor to your rajma recipes.

What Dishes Can Rajma Masala Powder be Used in?

Rajma Curry: The obvious choice! Enhance the flavor of your classic rajma curry by incorporating rajma masala powder during the cooking process.

Chole (Chickpea) Curry: Transform your chole curry with the addition of rajma masala powder, elevating it with a blend of aromatic spices.

Dal Makhani: Infuse the rich and creamy dal makhani with the robust taste of rajma masala powder, adding depth to this beloved lentil dish.

Vegetable Stir Fries: Sprinkle a bit of rajma masala powder while layering your vegetable stir fries and even vegetable biryani for a fragrant and flavorful twist.

Paneer Tikka Masala: Elevate the marinade for paneer tikka by incorporating rajma masala powder, creating a unique and enticing taste for this popular dish.

Recipe Card

Rajma Masala Powder Featured Image

Rajma Masala Powder

By Mita Mondal
Rajma Masala Powder is a spice blend crafted 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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 24 kcal

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
 

  • Heat a frying pan on low flame on your gas stove.
  • Add these ingredients to the pan: 2 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tsp fenugreek seeds, 3 pieces of star anise, 1 tsp cloves, ½ tsp black pepper, 3 pieces of black cardamom, 8 to 10 dried Kashmiri red chilies, 3 torn bay leaves, 1 tbsp dried fenugreek (methi) leaves, a 1-inch cinnamon stick, 1 piece of nutmeg, 6 cashew nuts, and 1 tbsp dried mixed melon seeds (charmagaz) (you can skip this if you prefer).
  • Stir the ingredients and dry roast them for a few minutes on low heat.
  • Once the spices are roasted and fragrant, turn off the gas stove.
  • Transfer the roasted spices to a plate and let them cool completely at room temperature.
  • When the spices are cool, add 1 tsp dry mango powder (amchur) to the mix.
  • Next, add ½ tsp black salt and then ½ tsp table salt.
  • Mix in ½ tsp dry ginger powder and 1 tbsp dry pomegranate seeds (anardana) powder.
  • Finally, add ¼ tsp citric acid to the plate and mix all the powdered ingredients well.
  • Take a clean, dry grinder and grind all the ingredients into a fine powder.
  • Transfer the powder to a plate, and your homemade rajma masala powder is ready to use!
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Notes

Roasting: Heat a pan on low flame. Add all ingredients (except powdered ones and citric acid) and dry roast until fragrant. Ensure not to burn them.
Cooling: Transfer roasted spices to a plate and let them cool completely at room temperature.
Grinding: Using a clean, dry grinder, grind the mixture into a fine powder.
Storage: Store the Rajma Masala Powder in an airtight container, away from heat and moisture, to maintain its freshness.
Usage: Use this homemade spice blend to enhance the flavors of various dishes like Rajma curry, Chole curry, Dal Makhani, vegetable stir-fries, and more. Adjust quantity as per taste preferences in recipes.
Following these steps will result in a flavorful Rajma Masala Powder that can add depth and authenticity to your dishes.

Nutrition Info (Estimation Only)

Nutrition Facts
Rajma Masala Powder
Amount per Serving
Calories
 
24
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.5
g
Sodium
 
237
mg
10
%
Potassium
 
74
mg
2
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
248
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
30
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, crafting and using homemade rajma masala powder brings an authentic touch to your Indian kitchen, turning ordinary meals into culinary delights.

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With its versatile nature, this spice blend adds a flavorful twist to a range of dishes, promising a delightful culinary journey.

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