Everest Rajma Masala is a ready-to-use spice blend from Everest specially formulated to season rajma (red kidney bean curry). The carefully balanced mix of roasted and ground spices brings a warm aroma, rich color and layered heat that complements slow-cooked kidney beans and a tomato-onion gravy, delivering consistent, home-style North Indian flavor without the need to measure multiple whole spices. It is intended to simplify preparation and help you achieve a flavorful, restaurant-style rajma with reliable results.

To use, soak and cook kidney beans until tender by pressure-cooking or boiling, and prepare a basic gravy by frying chopped onions in oil or ghee, then adding ginger-garlic and tomatoes. Add about 1 teaspoon of Everest Rajma Masala per roughly 250–300 g of cooked rajma (adjust to taste), fry the masala for a minute or two until fragrant, then add the cooked beans and some of the cooking liquid. Simmer for 8–10 minutes so the flavors meld, adjust salt and consistency, garnish with fresh coriander and serve. After opening, keep the masala in a cool, dry place in an airtight container.