Kitchens of India’s ready-to-eat Rajma Masala is a signature North Indian delicacy of red kidney beans tempered with a delicate balance of spices and cooked in a tomato and onion gravy.
Serving Tip: Enjoy this dish along with dal, vegetables, gravies, and roti/rice as a wholesome Indian thali.
Inspired by the dishes of India’s prestigious ITC Hotels
No added preservatives
Made with the choicest ingredients 
Cut pouch, empty contents into a frying pan, and heat for 3-5 minutes while stirring. Serve hot.
Cut pouch, empty contents into a microwave dish, and heat on high for 1-2 minutes and serve hot.
Immerse the foil pouch in boiling water for 3-5 minutes. Cut open and serve hot.
Rajma Masala is a red kidney bean curry that is the indisputable king of bean dishes. While the dish is an icon of North Indian cuisine, the main ingredient itself is not indigenous to the Indian subcontinent. The red kidney bean was introduced to the country as it was an inexpensive source of protein.
However, it was made into the popular dish that it is today by cooking red kidney beans in a thick tangy gravy of tomato, onions and warm spices. Pair Kitchens of India Rajma Masala with rice for a classic weekend lunch that’s ready in minutes.
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