Simple Rajma Masala Recipe with theFlavourful Touch of KPG

Rajma, also known as kidney beans, is one of India’s favourite comfort foods. Whether it’s a relaxed Sunday lunch with family or a special dinner with guests, Rajma Masala paired with hot steamed rice is a timeless classic. What makes this dish truly delicious is the masala the special spice mix that gives Rajma its bold and rich flavour. If you often find yourself searching for the best rajma masala near me or wondering which is the best rajma masala in India, your search ends with KPG Rajma Masala.

Why KPG Rajma Masala?

KPG is known for its premium-quality spices that bring restaurant-like taste right into your home kitchen. When you use KPG Rajma Masala, you’re not just adding any regular spice, you're adding the authentic Punjabi touch that turns your ordinary rajma into something extraordinary! From Delhi to Himachal, Bihar to Uttar Pradesh, KPG is becoming the go-to name for spice lovers who want nothing but the best. No wonder people are calling it the Best rajma masala in Delhi, Best rajma masala in Bihar, Best rajma masala in Uttar Pradesh, and yes, even the Best rajma masala in Himachal!

Ingredients You’ll Need:

For the Rajma:
• 1 cup rajma (kidney beans)
• 3 cups water (for soaking and boiling)
• Salt to taste
For the Masala:
• 2 tablespoons oil or ghee
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 onion (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 tomatoes (pureed or finely chopped)
• 1-2 green chilies (optional)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 to 2 teaspoons KPG Rajma Masala
• Fresh coriander leaves for garnish

Preparation: Step-by-Step Guide

Step 1: Soak and Boil the Rajma Start by soaking 1 cup rajma overnight or for at least 8 hours. Drain the water, rinse well, and pressure cook with 3 cups of water and a little salt for about 4-5 whistles.
Step 2: Make the Masala Base Heat oil or ghee in a pan. Add bay leaf and cumin seeds. Once they start to sizzle, add chopped onions and cook until golden brown. Add ginger-garlic paste and cook for another minute till the raw smell disappears. Now, add the tomato puree and green chilies. Cook until the oil starts to separate from the sides.
Step 3: Add the Spices Time to add the magic the spices. Add turmeric, red chili powder, coriander powder, and KPG Rajma Masala. Stir well and let the masala cook for a couple of minutes.
Step 4: Add the Boiled Rajma Now add the boiled rajma (along with the water it's cooked in) to the masala. Mix everything well and simmer for 15–20 minutes. You’ll notice the gravy getting thick and flavourful. Taste and adjust salt or spice if needed.
Step 5: Garnish and Serve Garnish with fresh coriander leaves and serve hot with steamed rice or jeera rice.

What Makes This Rajma Special?

The secret is in the spice. KPG Rajma Masala is made from a perfect blend of roasted and ground spices that give your curry a deep, rich, and balanced flavour. Unlike store-bought masalas that can taste too salty or overpowering, KPG keeps it natural and full of authentic taste.

Tips for the Perfect Rajma Masala:

• Soak rajma properly for better digestion and quicker cooking.
• Always cook rajma until soft – it should melt in your mouth.
• Simmering the rajma in masala for 15–20 minutes helps the flavours to blend well.
• Add a small cube of butter or a spoonful of cream at the end for a richer taste.
• Use KPG Rajma Masala generously it’s the game-changer!

Where to Get KPG Rajma Masala?

If you’re in Delhi, Bihar, Uttar Pradesh, Himachal, or anywhere in India and looking for the Best rajma masala near me, you can find KPG in leading local stores or order it online. It’s trusted by thousands of households who believe in cooking with pure, flavourful spices.

Final Thoughts

Rajma Masala is more than just a dish it’s a feeling of warmth, comfort, and home. And with KPG Rajma Masala, you’re not just cooking; you’re creating memories around the dining table. So the next time you think of making Rajma, make it the KPG way. Because when the masala is right, the rajma becomes unforgettable.