Sachet
Rajma Spice Mix Pouch
₹10
Free shipping on orders of ₹499 or more
Kokora Rajma Masala in a 15 g sachet: a warm, earthy blend that seasons one family pot of slow-simmered Punjabi rajma.
- Packaging
- Sachet
- Availability
- Sold out
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Rajma Spice Mix Pouch
- Net quantity
- 15g
- MRP
- ₹10 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Ingredients list coming soon — please check the pack.
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Rajma Masala is made for the dish many North Indian homes save for Sunday lunch: kidney beans simmered slowly in an onion and tomato gravy until thick and creamy. The blend is warm and earthy with a gentle heat, and it works with the tomato rather than burying it.
One 15 g sachet seasons one family pot, so there is nothing to measure and no half-used packet left open in the cupboard. It also suits lobia (black-eyed beans), mixed bean curries and a rajma filling for wraps.
Tip: before the final simmer, mash a ladleful of the cooked beans against the side of the pan. It thickens the gravy without cream and helps the masala cling to every bean.
- Best for
- Rajma chawal, Punjabi rajma masala, lobia curry, mixed bean curry, rajma wraps
- How to use
Soak the kidney beans overnight and pressure-cook them until soft, keeping the cooking water. Fry chopped onion until golden, add ginger-garlic paste and tomatoes, then stir in the whole sachet (one sachet seasons one family-size pot) and cook until the oil separates. Add the beans with some of their cooking water and simmer for 15 to 20 minutes. Taste before adding salt.
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