Rajma, commonly known as red kidney beans, is a widely cherished legume in Indian cuisine, especially in North India. These beans are medium to large in size, deep red in colour, and kidney-shaped, which gives them their name. Rajma has a firm yet creamy texture once cooked, and it absorbs flavours beautifully, making it ideal for rich, slow-cooked gravies.

Rajma is best known as the main ingredient in rajma curry, a popular comfort dish typically served with steamed rice—famously called rajma–chawal. The curry is often made with onions, tomatoes, ginger, garlic, and aromatic spices, giving it a hearty and satisfying flavour. Different varieties of rajma, such as Kashmiri rajma and Chitra rajma, offer slight variations in taste and softness.

Nutritionally, rajma is valued for being an excellent source of plant-based protein, dietary fibre, and essential nutrients like iron, magnesium, potassium, and folate. The high fibre content helps support digestion and keeps you feeling full for longer. Rajma also provides complex carbohydrates, which offer steady energy release throughout the day.