To wrap up your MTR trio, the Rajma Masala 50g spice mix is the go-to for that signature thick, Punjabi-style gravy. It’s a warm, aromatic blend that saves you from measuring out ten different individual spices.
Pricing & Value (2026)
While MTR is very popular for its “Ready-to-Eat” Rajma pouches, the 50g Spice Powder is the most cost-effective way to cook from scratch.
| Format | Quantity | Typical Price (MRP) | Best Use Case |
| Spice Powder | 50g | ₹45 – ₹55 | Best for fresh, home-cooked flavor. |
| Ready-to-Eat | 300g | ₹125 – ₹135 | Best for travel or instant meals. |
Cooking Guide for 50g Pack
This pack is perfectly portioned for 250g of dried Rajma (Red Kidney Beans), which serves 4–5 people.
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Prep: Soak the Rajma overnight (8–10 hours) and pressure cook until they are “melt-in-your-mouth” soft.
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The Base: Sauté onions, ginger-garlic paste, and tomato puree in butter or oil until the oil starts to separate.
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The Magic: Add 2–3 tablespoons of the MTR Rajma Masala. Let it cook with the base for a minute to release the aromas.
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The Finish: Add your boiled Rajma and a bit of the cooking water. Simmer for 10–12 minutes on low heat.
Pro-Tip: Mash a handful of the cooked beans against the side of the pot while simmering. This releases starch and gives you that creamy, restaurant-style thickness without needing cream!
How it Compares
If you can’t find the MTR 50g pack locally, here are the most common alternatives:
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Everest Rajma Masala (50g): Usually priced around ₹43; a bit more “chili-forward.”
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MDH Rajma Masala (100g): Usually around ₹48; very heavy on the “Amchur” (tangy) flavor.
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MTR Ready-to-Eat (300g): The best choice if you don’t have 8 hours to soak beans!
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