Rajma Masala

Rajma Masala

Bring the hearty comfort of Punjabi home cooking to your table with Vaahe’s Rajma Masala – a robust blend for the perfect kidney bean curry. Rajma Masala is the heart and soul of the famous Rajma Chawal (kidney beans with rice) loved across North India. Vaahe’s blend captures the rich, earthy flavors that make this dish a staple in Punjabi kitchens. Each spoonful of our masala releases notes of roasted cumin and coriander, the sweetness of browned onions, the warmth of cloves and cinnamon, and a whiff of dried herbs like mint and bay that give rajma its distinctive aroma. This spice mix is like a home-cooked curry in a jar – we’ve done the slow roasting, grinding, and balancing of spices so you can create a mouth-watering pot of rajma in a fraction of the time, without compromising on authenticity. From the foothills of the Himalayas (where rajma beans are famously grown) to the bustling dhabas of Delhi, the taste of rajma is one of comfort and nostalgia. Vaahe Rajma Masala ensures you get that authentic Punjabi flavor with ease, making every meal feel like a family feast on a lazy Sunday afternoon. 

Features & Highlights:

• Punjabi Dhaba Authenticity: Formulated based on traditional Punjabi recipes, our Rajma Masala delivers the rustic, robust flavor of rajma one would find at a roadside dhaba (eatery) in Punjab. It’s heavy on whole spices like black cardamom and cassia bark (Indian cinnamon), which lend a smoky warmth to the curry, and it has the aromatic lift of nutmeg and star anise as well. We’ve even included dehydrated onion and garlic powders in the mix, so the blend carries a hint of the slow-cooked gravy flavor even before you add fresh ingredients.
• Rich & Complex Spice Blend: Rajma curry is known for its depth of flavor. This masala combines over 10 different spices and herbs: from coriander and cumin for body, to cloves, bay leaves, and pepper for heat, to mint leaves for a subtle refreshing finish. The complexity is built in, meaning you don’t have to separately roast and grind all these — we’ve done it for you. 
• A Touch of Herbs: Unlike many generic mixes, Vaahe Rajma Masala includes mint leaves and a perfectly measured amount of kasuri methi (dried fenugreek) within the “spice mix” component. Mint adds a subtle brightness that cuts through the richness of the beans, and dried fenugreek (if present) gives that final restaurant-like aroma when the curry is done. These little herbal notes set your rajma apart, elevating it from good to outstanding.
• Easy to Use & Versatile: While it’s crafted for kidney bean curry, this masala is versatile for other hearty dishes too. It works beautifully for chickpea curry (chhole) – in fact, if you have our Rajma Masala, you could whip up an aromatic chhole in a pinch (though we do have a dedicated Chhole Masala as well). It can also spice up lentils (try it in a slow-cooked dal makhani or maa ki dal) or even sprinkle it in a veggie chili for an Indo-fusion twist. Basically, if you want a north Indian-style thick gravy, this blend has got your back.
• Pure & Safe: True to our brand promise, Vaahe Rajma Masala contains zero additives beyond spices and a little salt. There are no artificial preservatives – we rely on the natural antioxidant properties of spices to keep the blend fresh. An anticaking agent (INS 551) is included to ensure the powder stays dry and doesn’t clump in humidity, but it’s a standard, safe food-grade addition (silica, to be precise, which is inert and passes right through the body). We also do not add extra chili powder beyond what’s needed – the heat level is moderate, so you can always add fresh green chilies to your dish to crank it up if you like it spicy. Every batch is tested for purity and packed in hygienic conditions.

Sourcing & Quality Assurance: Each ingredient of this Rajma Masala has been ethically sourced from Delhi & Punjab, and other regions from India known for its making. We include dehydrated onion and garlic in the mix (as you see in the ingredients) to lend a base note – this is a nod to convenience but also to ensure even if you’re short on fresh ingredients, the curry will still taste rounded. This blend is lovingly made in small batches – you might notice each batch of our Rajma Masala lists the harvest date of key spices. That’s because freshness matters; spices like nutmeg and star anise can lose potency over time, so we track and rotate stock meticulously. 

Quality control is strict: spices are ground at cool temperatures to avoid losing volatile oils, and the final mix is sieved to a uniform powder (so you won’t get a big piece of clove or cardamom in one spoon and nothing in another – consistency is key). We stand by the purity of this product – it’s gluten-free naturally (no atta or maida added, which sometimes is used as filler in cheap mixes), and suitable for vegetarians and vegans (no dairy or animal derivatives). For those conscious of dietary needs, it’s also free from nuts and soy. Essentially, it’s just a powerhouse of spices. By bringing this Rajma Masala into your kitchen, you’re equipped with the flavors of Punjabi cuisine at your fingertips. Now all you need is some basmati rice and maybe a side of pickled onions to complete the experience!

Vaahe Tip: Love Rajma? You’ll likely enjoy its close cousin dish – Chhole (chickpea curry). Try our Chhole Masala for an equally authentic take on Punjabi chana masala.

• Coriander Seeds, Black Cardamom (Big Cardamom), Dehydrated Red Onion Powder, Cassia Bark (Cinnamon), Star Anise, Black Pepper, Iodised Salt, Mint Leaves, Bay Leaves, Anticaking Agent (INS 551), Spice Mix (contains additional spices like cumin, fenugreek, etc.), Turmeric, Nutmeg, Garlic Powder, Clove, Red Chillies