Picture a rich, deeply aromatic and wonderfully filling curry that warms you to the core. That's Rajma Masala – one of North India's best-loved home-cooked dishes. This classic red kidney bean curry is a staple in many homes, especially in the Punjab region, and is known for its rich tomato sauce and complex spicing. The secret behind the authentic flavour is the perfect balance of spices, and that's where MDH Rajmah Masala comes in. With this ready-made spice blend, it's remarkably easy to recreate the real thing at home, without buying and measuring out a dozen different spices.
What You'll Need
- 2 tins (400 g each) red kidney beans, rinsed and drained
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 2 garlic cloves, grated
- 2 cm fresh ginger, grated
- 1 tin (400 g) chopped tomatoes or passata
- 2–3 tbsp MDH Rajmah Masala
- 1 tsp turmeric
- 1/2 tsp chilli powder (adjust to taste)
- 200 ml water
- Salt to taste
- A pinch of sugar (optional, to balance the acidity of the tomatoes)
- Fresh coriander, chopped, to garnish
- (Optional: a splash of cream or a dollop of Greek-style yoghurt for extra creaminess)
How to Make Rajma Masala Step by Step
Step 1: Make the base
Heat the oil or ghee in a large pan or casserole over a medium heat. Add the finely chopped onion and fry until soft and golden brown, about 8–10 minutes. Stir now and then so it doesn't catch.
Step 2: Add the aromatics and spices
Add the grated ginger and garlic and fry for another minute until beautifully fragrant. Lower the heat slightly and stir in the MDH Rajmah Masala, turmeric and chilli powder. Let the spices toast for about 30 seconds, stirring. This step is key to releasing all those wonderful aromas.
Step 3: Make the sauce
Add the tomatoes and a pinch of salt. Bring to the boil and let the sauce bubble for 5–7 minutes, until it thickens and the oil starts to separate from the tomato base. That's the sign your "masala" (spiced sauce) is ready.
Step 4: Simmer
Add the drained kidney beans and the water. Stir well, bring to the boil, then lower the heat. Cover and simmer gently for at least 15–20 minutes so the beans soak up all the flavours. Season with salt and a pinch of sugar, if you like.
Step 5: Serve
Take the pan off the heat. For a creamier texture, stir in a splash of cream or yoghurt. Scatter over plenty of fresh chopped coriander and serve your Rajma Masala piping hot with basmati rice or warm naan bread.
Ready to Cook? Get Your Rajmah Masala Here!
Cooking authentic Indian food has never been easier. MDH Rajmah Masala is the perfect shortcut to a flavourful, memorable meal. Let the aromas of Punjab fill your kitchen and treat family and friends to a true Indian classic.
