₹299
₹599
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Why Choose Kashmiri Wajzi Rajma?
Rajma deserves its own page rather than being grouped with chillies and other spices. It is a staple pulse used in slow-cooked meals, where the beans are allowed time to soften and take on the flavours of the gravy. This collection is dedicated to Wajzi Rajma and related Kashmiri Rajma products only.
Naturally Occurring Nutrients
A traditional pulse for hearty home-cooked meals, especially dishes that benefit from slow cooking.
Traditional Mountain Pulse
Wajzi Rajma is kept as a distinct Kashmiri pulse collection rather than mixed with spices.
Made for Slow Cooking
Soak and cook the beans properly, then let them simmer with the masala so the flavours develop gradually.
For Home-Style Meals
Use it in rajma curry, rice dishes and other recipes where a hearty bean is the main ingredient.
Pack Selection
Choose the current pack size shown on the Rajma product page. Availability may vary with the harvest.
How to Store
Store uncooked Rajma in a cool, dry place in a clean airtight container. Keep away from moisture and insects.
Frequently Asked Questions
What is Wajzi Rajma?
Wajzi Rajma is a traditional red kidney bean associated with high-altitude mountain growing areas and used in regional cooking.
Is Rajma a spice?
No. Rajma is a pulse or bean. That is why we have given Kashmiri Wajzi Rajma its own collection instead of placing it under Kashmiri Spices.
How should I cook Wajzi Rajma?
Soak the beans and cook them thoroughly before simmering them with your chosen masala or gravy. Cooking time can vary by batch and storage age.
What dishes can I make with it?
It can be used for traditional rajma curry, served with rice, or included in other hearty bean dishes.
Direct from Kashmir
Packed in Wanpora, Kulgam unit.
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GSTIN: 01GRAPD6681K2ZS
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48-Hr Replacement
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