Kashmiri Rajma: Taste, Cooking and Where to Buy

Kashmiri rajma is the kidney bean sold from the Kashmir region, and it is cooked the same way as other rajma: soaked overnight, boiled until completely soft, and finished in an onion-tomato gravy. This guide covers what to expect, the cooking times, a simple rajma curry, how to store the beans, and what to look for when you buy rajma online.

What Is Kashmiri Rajma?

Rajma is the Hindi name for the kidney bean, Phaseolus vulgaris, the same species as black beans and pinto beans. Rajma is grown across the Himalayan regions of India, and different valleys grow different local types. We sell ours as Premium Kashmiri Rajma: sourced from Kashmir, cleaned, and packed in Srinagar in 200 g packs. It is known for a soft texture and a rich aroma once cooked.

Regional rajma varies in size, colour and cooking time, so do not rely on a fixed number of whistles. Always test a bean before you add the gravy. Our guide to black beans, rajma, urad and kala chana explains how rajma differs from the other pulses it is often confused with, and Rajma vs Chole vs Black Beans compares the three on taste, cooking time and nutrition.

Is It the Same as Bhaderwah Rajmash?

No. Bhaderwah Rajmash, from the Doda and Ramban districts in the Jammu division, is a separate rajma that received a GI (Geographical Indication) tag in 2023. That name is protected, and we do not sell our rajma under it. Ours is sold as Kashmiri rajma.

How to Cook Kashmiri Rajma

1. Soak 1 cup of rajma in about 3 cups of cold water for 8 to 12 hours. Drain and rinse.
2. Boil hard. Cook in fresh water, in a pressure cooker for 20 to 30 minutes after the first whistle on medium heat, or in an open pot for 1 to 1½ hours. The beans must boil hard for at least 10 minutes, because raw or undercooked kidney beans can make you ill.
3. Test. Press a bean between your fingers. It should squash easily with no chalky centre.
4. Add the gravy only after the beans are soft. Tomato and other acids stop beans softening.

The full chart, including the Instant Pot and a quick-soak method, is in How Long to Soak and Cook Rajma. If the beans stay hard, see Rajma Not Getting Soft? 7 Fixes That Work.

A Simple Rajma Curry

This serves 3 to 4 and uses one 200 g pack.

• Ingredients: 200 g rajma (soaked and boiled until soft), 2 tbsp oil or ghee, 1 bay leaf, 2 chopped onions, 1 tbsp ginger-garlic paste, 3 chopped tomatoes, 1 tsp Kashmiri chilli powder, ½ tsp turmeric, 1 tsp coriander powder, ½ tsp garam masala, salt, and fresh coriander.
• Method: Heat the oil and add the bay leaf. Brown the onions, then add the ginger-garlic paste and cook for a minute. Add the tomatoes, turmeric, chilli and coriander powder and cook until the oil separates. Add the cooked rajma with about 1½ cups of its cooking water, simmer for 15 to 20 minutes, mash a few beans to thicken the gravy, and finish with garam masala and coriander.
• Serve with steamed rice (rajma chawal), roti or jeera rice.

How Much Do You Need?

One cup of dry rajma (about 190 g) makes roughly 2½ cups cooked. A 200 g pack feeds 3 to 4 people as a main with rice.

How to Store Rajma

Keep rajma in an airtight jar in a cool, dry, dark cupboard away from the stove. Dried beans stay safe for a long time, but they get harder to cook as they age, so buy what you will use within a few months. For soaked and cooked rajma, and how to spot old beans, see How to Store Rajma.

What to Check When You Buy Rajma Online

• Freshness. Smaller packs that sell through quickly mean fresher beans, and fresher beans cook softer.
• Clean beans. Whole beans, with few broken pieces, stones or husks.
• A clear origin. The seller should say where the rajma comes from and not use a protected name, such as a GI name, unless it is genuinely that product.
• Pack size. Match it to how often you cook rajma.

Frequently Asked Questions

How long does Kashmiri rajma take to cook?

After an overnight soak, about 20 to 30 minutes after the first whistle in a pressure cooker, or 1 to 1½ hours in an open pot. Times vary with the age of the beans and your water, so test a bean.

Do I have to soak rajma?

It is strongly recommended. Soaked rajma cooks faster and more evenly. If you forgot, boil it for 2 to 3 minutes and leave it covered for an hour.

Is rajma good for you?

Rajma is a good source of plant protein and fibre, and it is a staple of Indian home cooking. It must always be cooked fully, because raw or undercooked kidney beans can make you ill.

What is rajma called in Kashmiri?

Rajma is the name used across north India, including in Kashmir. We have not verified a separate traditional Kashmiri name, so we have left one out rather than guess.

Where can I buy Kashmiri rajma?

You can order our Premium Kashmiri Rajma online. It ships across India, with online payment and Cash on Delivery where available.

Buy Kashmiri Rajma

Get Premium Kashmiri Rajma in a 200 g pack, cleaned and packed in Srinagar. You may also like our natural staples.