Kashmiri Rajma (Kokernagi Red Kidney Beans) - Photo 1

Kashmiri Rajma (Kokernagi Red Kidney Beans) - Photo 2

★★★★★ (4.8 • 6 verified buyers)

Kashmiri Rajma (Kokernagi Red Kidney Beans)

From the springs of Kokernag, the finest high-altitude Kashmiri Rajma.

Grown in High Altitude Springs of Kokernag

Cooks Soft & Buttery — No baking soda or chemicals needed

Naturally Rich & Thick Red Gravy with Authentic Valley Taste

Unpolished Farm Harvest — Cleaned and sorted by hand

₹299 ₹599

● Limited Seasonal Stock

Select Pack Size: Free Delivery

250 g ₹299

500 g ₹549

1 kg ₹999

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3–7 Days direct from Kashmir

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Vacuum-Sealed Fresh Upon Order

Specially vacuum-sealed for long transit across India — each order is packed and sealed fresh only when placed.

Packed with FSSAI Standards

Processed and packed in compliance with applicable food safety standards.

Product Specifications

Origin, variety, net weight & packaging details

Product: Kashmiri Rajma (Kokernagi Red Kidney Beans)
Origin: Springs of Kokernag - J&K
Variety / Grade: Authentic Kashmiri Farm Produce
Net Weight: 250 g
Packaging: Airtight Jar / Vacuum-Sealed Pouch
Country of Origin: India

Product details

Harvest description & origin details

This is genuine Kashmiri Wajzi Rajma, also known as Kokernagi small red mountain rajma. Unlike big hybrid rajma from the plain markets that stays hard inside and requires baking soda or artificial boiling powder, this mountain rajma is naturally smaller in size, cooks very fast, and melts like butter in your mouth.

It produces a naturally thick, sweet, rich red gravy when cooked the traditional Kashmiri way with mustard oil, hing (asafoetida), and mild Kashmiri red chilli. Harvested from high-altitude chemical-free terraced farms of Kokernag, and South Kashmir mountain villages. What you receive is unpolished, hand-cleaned, wholesome mountain rajma.

The Sacred Mountain Rajma of Kashmir

Known throughout Jammu & Kashmir as the king of comfort food, Wajzi Rajma thrives in the crisp mountain air and mineral-rich glacial soils. Served steaming hot with basmati rice and Kashmiri walnut chutney, it represents authentic valley comfort food at its best.

How to use

Soak beans in clean water for 5 to 6 hours. Pressure cook with salt and water for 4–5 whistles on medium flame until tender. Prepare tadka in mustard oil with hing, ginger, Kashmiri red chilli paste, and slow simmer for 15 minutes for thick gravy.

Storage Instructions

Store in an airtight jar or container in a cool, dry place. Keep a couple of dried bay leaves or cloves inside the jar to naturally prevent weevils.

Questions and Answers

3 answered questions

How is Wajzi Rajma different from regular Chitra or Jammu Rajma?

Wajzi Rajma is smaller, deep red-crimson in colour, and grown at cold high altitudes. It cooks completely soft and buttery without bursting open or leaving hard skin, giving a thick aromatic red curry.

Do I need to add baking soda to cook this?

No, never add soda! Just soak in water for 4 to 6 hours (or overnight) and cook with 4 to 5 whistles in a pressure cooker. It becomes completely soft on its own.