Everest Rajma Masala Powder 50g

Everest Rajma Masala (50g) is a specialized spice blend designed to give kidney bean curries a thick, flavorful, and authentic North Indian “Dhaba style” taste. It eliminates the need for individual whole spices like cloves or cinnamon, as they are already perfectly balanced within this mix.

Price Guide (February 2026)

The 50g carton is a popular “small-batch” size, ideal for 2–3 family meals.

Key Highlights

• The Flavor Profile: This masala is heavy on Dry Mango (Amchoor) and Anardana (Pomegranate Seeds), giving the Rajma that essential tanginess. It also features a warm base of cumin, black pepper, and ginger.

• Thickens Gravy: The finely ground spices help bind the curry, giving you a rich, dark gravy that clings to the rice.

• Aromatic Edge: Unlike a generic garam masala, this blend contains Stone Flower (Kalpasi) and Nutmeg, which provide the specific earthy aroma associated with slow-cooked Rajma.

• No Artificial Colors: It relies on high-quality chilies for a natural deep-brown/red hue.

How to Use for “Best-Ever” Rajma

1. Pressure Cook: Boil your soaked Rajma with a little salt and a pinch of turmeric until it’s “butter-soft.“

2. The Base: Sauté onions until golden brown, followed by ginger-garlic paste and tomato puree.

3. The Spice: Add 1.5 to 2 tablespoons of Everest Rajma Masala to the onion-tomato base.

4. The Secret Step: Mash a small handful of the boiled beans directly into the masala base before adding the rest of the beans. This creates a much creamier texture.

5. Finish: Simmer on low heat for 10 minutes and garnish with fresh coriander and a dollop of butter.

Storage Tip: Since this is a 50g pack, it’s often used up quickly. However, if you have leftovers, keep them in the original silver pouch inside an airtight container to prevent the “tangy” spices from absorbing moisture.