Rajma Masala with Jeera Rice

Recipes, Veg Recipes

The kind of meal that feels like home.
A hearty North Indian favourite.
Slow-cooked Rajma Masala served with Ambemohor rice.
Made with: Garam Masala, Turmeric Powder, Kashmiri Chilli Powder by MH12 Foods.
#MH12Foods #GaramMasala #IndianFoodUK #ComfortFood #VegMeals

Serves: 2–4 people

Rice note: This version uses Ambemohor rice.

Ingredients

  • 3 cups mixed vegetables / main veg (as per recipe)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 medium tomatoes, chopped
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder (adjust)
  • 1 tsp salt (or to taste)
  • 1 tsp cumin seeds
  • 1 tbsp oil or ghee
  • MH12 Garam Masala – 1 tsp (or to taste)
  • MH12 Kashmiri Chilli Powder – 1 tsp (or to taste)
  • MH12 Turmeric Powder / Haldi Powder – 1 tsp (or to taste)

Method

  1. Heat oil/ghee in a pan. Add cumin seeds and let them splutter.
  2. Add onion (if using), ginger and garlic. Sauté until fragrant.
  3. Add tomatoes and cook until soft and oil starts to separate.
  4. Stir in MH12 masala(s) and remaining spices. Cook 30–60 seconds.
  5. Add the main ingredient (veg/meat/eggs) and cook until well coated.
  6. Add a splash of water if needed and simmer until cooked through and the gravy reaches your preferred consistency.
  7. Serve hot with Ambemohor Rice. Fresh coriander (optional), lemon wedge

MH12 products used

  • Garam Masala
  • Kashmiri Chilli Powder
  • Turmeric Powder / Haldi Powder

Tip: Adjust chilli and salt to taste. For a richer finish, add a small knob of ghee before serving.