Homemade Rajma Masala Powder Recipe

This recipe is for a small batch that you could save in an airtight container for several months.

Also try our other recipes:

• Rajma Rice
• Kashmiri masala 
• Homemade Mutton Masala Powder Recipe  
• Homemade Curry Masala Powder Recipe
• Pav Bhaji Masala: Street Food Inspiration
• Pav Bhaji Masala: Street Food Inspiration
• Garam Masala Recipe - Home Made

The spices to be used in making this masala should be to be whole. Only the amchur, ginger, and anardana can be in powder form.

Instructions:

1. Dry roasting the spices:
• Take a pan, Keep the flame on low heat .
• Dry roast all the whole spices coriander seeds, cumin seeds, dried red chilies, black peppercorns, cloves, green cardamom, black cardamom, cinnamon, bay leaf, mace, carom seeds .
2. Mix other powders:
• Mix in dry ginger powder (saunth), kasuri methi, anardana, dried mango powder (amchur) , and salt.
3. Cool and grind:
• Allow roasted spices to cool down.
• With the use of a grinder, grind them into a fine powder.
4. Store properly:
• Store in an jar in a dry area. Stays fresh for 2 months.

How to use:

When making Rajma curry, add 1-2 tablespoons of this home made powder (depending on the quantity of curry) together with your different spices like turmeric and red chili powder after you have got sautéed the onion-tomato masala.