🌿 Encyclopedia · Spice Blends
Rajma Masala
Punjab's kidney bean spice blend
What makes Punjabi rajma taste specifically like rajma — anardana for fruit-sour, dark onion masala and a specific chilli character.
Punjab's kidney bean spice blend
What makes Punjabi rajma taste specifically like rajma — anardana for fruit-sour, dark onion masala and a specific chilli character.
Rajma masala shares ingredients with chole masala but is a distinct blend — the proportions are different and the intended flavour is different. Where chole masala leans into tanginess (more amchur and anardana), rajma masala leans into warmth and depth (more black cardamom and garam masala character). The kidney bean's earthiness requires a spice blend with more body and depth to complement it, whereas chickpea's nuttiness requires more acid to balance it.
| Quantity (makes ~50g) | Spice — and its role |
|---|---|
| 3 tbsp | Coriander seeds base Base — dominant |
| 2 tbsp | Cumin seeds earthy Base |
| 1 tbsp | Anardana (dried pomegranate) fruit-sour Essential depth sourness |
| 1 tsp | Black cardamom smoky depth The depth note |
| 1 tsp | Kashmiri chilli colour Colour |
| 1 tsp | Black pepper warmth Warmth |
| ½ tsp | Cinnamon warmth Warmth |
| ½ tsp | Cloves intensity Intensity |
| ½ tsp | Amchur sharp sour Sharpness — add after roasting |
| ¼ tsp | Dry ginger warmth Warmth — add after roasting |
Heat dry pan. Add black cardamom and roast 2–3 minutes until smoky. Remove. Roast remaining whole spices. Cool.
Black cardamom's camphor-like compounds require longer roasting than green cardamom. The smoky depth it produces complements kidney bean's earthiness — rajma without black cardamom has a noticeably thinner flavour profile.
Grind all roasted spices. Add amchur and dry ginger. Mix well.