Rajma, also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of regular diet in India, Nepal, Bangladesh and Punjab province of Pakistan.
This wholesome dish from Indian kitchens needs an authentic touch of spices to make it burst into rich, sumptuous flavours. Everest Rajma Masala recreates grandma’s secret rajma flavour, spice by pure spice and brings back the real taste of rajma.
SIMPLE STEPS TO APPEALING ROYAL RAJMA
Soak 100 gm of red kidney beans overnight. Boil for 20 min and keep aside.
Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1 tsp each of Everest Chilli and Everest Coriander Powder.
Add 1 tbsp Everest Rajma Masala. Fry for 3 min. Add 1 chopped tomato, 3 green chillies, ½ inch sliced ginger and salt.
Add boiled kidney beans along with water. Cook for 15 min until gravy thickens. Serve hot with rice/bread (naan/ roti).
Everest Masala is India’s largest selling spice brand offering more than 45 masala variants in the form both pure and blends. Everest Masala has been providing solutions everyday, to mothers, in cooking the tastiest food that suits every diverse palate for the last 52 years.
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