Rajma Masala

Kidney beans, soaked overnight and pressure-cooked until they just begin to break at the skin — the texture where the bean holds shape and releases into the gravy, the Punjabi rajma standard. Heavy-bottomed masala with ginger, garlic and a turmeric-coriander base, dark with tomato, finished with fresh coriander. Pair with plain rice for rajma chawal as it's meant to be eaten on a Sunday.

12 months from manufacture, room temperature. Vacuum-sealed in a retort pouch — no preservatives, no added gluten. Once opened, finish in one sitting. Each pouch serves 1–2 people.