Rajma, often referred to as "rajma red," is a popular variety of kidney bean with a distinct deep red color. It is a staple in North Indian and Punjabi cuisines and is known for its nutty flavor and creamy texture. Rajma is often used in various dishes, with the most famous being "rajma masala," a delicious and hearty curry.
Rajma red is a versatile legume used in a variety of dishes. The most famous preparation is "rajma masala," where the beans are simmered in a rich tomato and spice-based curry. Rajma is also used in salads, soups, and stews. In some regions, it is served with rice or flatbreads.
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