Rajma Masala Powder is a extremely good mixture of Spices with flavours accentuating from the Spices utilized in it with a slight notice of tanginess from Amchur (Dry Mango Powder) and Soury -candy flavor from Anar Dhana(Dry Pomegranate Seeds Powder).
Freshly grounded homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans combination at the side of the masala blend and a rich & creamy primarily based totally Rajma Masala curry.
Now, you need not to be buy it from market, you can make it at home with fresh spices and store in an air-tight container. You can use this Rajma Masala powder with up to 1 month.
Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s
No preservatives,
Unique Aroma and
WONDERFUL taste
Author : Jolly Makkar
Cooking time : 5 minutes
Total Time: 10 minutes
Course: Masala / Indian spice
Cuisine: Indian (Punjabi)
INGREDIENTS :
For Rajma Masala Powder :
Dry Red Chillies - 10-12 Nos.
Coriander Seeds - 1/2 Cup
Cumin Seeds - 1 Tbspn
Carom(Ajwain) Seeds - 2 Tspn
Bay Leaves - 3 Nos.
Dry Ginger Powder -1 Tbspn
Black Cardamom - 5-6 Pods
Cloves - 6-8 Nos.
Mace - 3-4 Strands
Nutmeg - 1 No.
Dry Mango Powder (Amchur) - 3 Tbspn
Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbsps
Fennel seeds - 1 teaspoon
INSTRUCTIONS :
- Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
- Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
- Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
- Remove it from the pan and keep it aside.
- Next add Bay Leaves, Cloves, Mace, Fennel and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
- Allow the dry roasted ingredients to cool down.
- Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
- Combine all the ingredients and grind it into a fine powder.
- Transfer the Rajma Masala Powder into a clean and dry airtight container.
- Store it in the refrigerator for longer shelf life.
- Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
- Dry Roast the ingredients separately.
- Dry roast the spices on a very low flame.
- Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
- Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
- Cool the ingredients before grinding it.
- This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "R" so I choose my key ingredients RAJMA and make this easy and flavourful Rajma Masala Powder and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES
