Jammu Rajma 1KG

Jammu rajma: small, flavourful kidney beans for creamy rajma curry.

Jammu Rajma is a small red kidney bean variety from the Jammu region, loved for its rich flavour and creamy texture once cooked. It's the classic choice for rajma chawal, the ultimate North Indian comfort meal.

How to use it

• Soak: Rinse, then soak in plenty of water for 8–10 hours or overnight. Drain and rinse again.
• Cook: Pressure cook with fresh water for 6–8 whistles, or boil vigorously for at least 10 minutes and then simmer for 1–1½ hours, until completely soft and creamy.
• Rajma curry: Simmer the cooked beans in an onion-tomato-ginger gravy with cumin, Kashmiri chilli and garam masala. Mash a few beans to thicken, and serve with steamed rice.
• Beyond curry: Use in salads, burrito bowls, chilli or bean soups.

Ingredients

100% Jammu rajma (red kidney beans).

Allergen and safety guidance

Always soak and cook thoroughly. Raw or undercooked kidney beans contain a natural toxin that can cause stomach upset. Never eat them raw, sprouted, or cooked in a slow cooker without boiling them first. Kidney beans are legumes. People with legume allergies should take care. Pick through before soaking, as natural products may contain small stones.

Storage

Keep in an airtight container in a cool, dry place. Refrigerate cooked rajma and eat within 2–3 days.