Rajma

A famous north Indian delicacy. This dish is scarcely spiced and consists of red kidney beans in a thick and creamy gravy with Indian spices added for flavour and aroma. Most North-Indian households eat Rajma every Sunday considering it a major comfort food.

Serving suggestion:

• Goes best with “poori” (Fried Indian bread) or rice and is called “Rajma Chawal” (Rajma & rice)

INGREDIENTS: Kidney Beans, Tomato, Coriander Leaves (Cilantro),
Cashewnut, Butter, Edible Vegetable Oil
(Sunflower Oil), Edible Common Salt (lodized), Corn Flour, Turmeric Powder, Cumin Seeds, Mace, Star Anise, Ginger, Sugar, Chili Powder, Clove, Cinnamon Stick, Bay Leaf, Indian Spices (Anistar, Black Cardamom, Black Pepper, Caraway, Cassia, Cassia Leaf, Chili, Clove, Clove Leaf, Edible Common Salt (lodized), Coriander, Cumin, Dry Ginger And Fennel Seeds).