Mustard Oil (सरसों का तेल)
Grains & Pulses (अनाज और दालें)
Spices (मसाले)
Dry Fruits (सूखे मेवे)
Flour (atta)
Rice (Chawal)
Product Overview: Bring the authentic taste of the Himalayas to your kitchen with Premium Kashmiri Rajma. Distinctly smaller in size and deep red in color, these kidney beans are prized for their unique flavor profile. Unlike the larger Chitra Rajma, Kashmiri Rajma holds its shape well and absorbs spices deeply.
Why Choose Kashmiri Rajma? If you are a fan of rich, thick gravy that bursts with flavor, this is the Rajma for you. It has a thinner skin and cooks to a buttery softness without falling apart. Its natural sweetness balances the spicy tomato gravy perfectly, making your Sunday lunch truly special.
Ans: Kashmiri Rajma is small, dark red, and has a sweeter taste. Chitra Rajma is light brown with speckles/spots, larger in size, and has a milder taste. Kashmiri Rajma makes a richer, redder gravy.
Ans: Yes, Kashmiri Rajma has a slightly tougher skin than Chitra, so it requires good soaking (8-10 hours) and slightly longer pressure cooking to get that melt-in-mouth texture.
Ans: Absolutely. You must soak Kashmiri Rajma overnight (8-10 hours). This ensures it cooks evenly and becomes soft from the inside.
Ans: Our Premium Kashmiri Rajma is Unpolished, meaning it retains its natural nutrient layer and authentic taste without any artificial shine.
Ans: It is legendary for making "Rajma Masala" served with steamed Basmati Rice. It is also great for making salads and Mexican chili due to its firm texture.
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