Rajma
Kidney beans stewed with spices, often served with rice in North India and Nepal
Rajma is a vegetarian dish from the Indian subcontinent, made by simmering red kidney beans in a spiced gravy. It is especially popular in Northern India, Nepal, and parts of Pakistan, where it is commonly eaten with rice as 'Rajma Chawal'. The dish uses kidney beans, onion, garlic, tomatoes, and a blend of Indian spices.
- Rajma is made with red kidney beans stewed in a spiced gravy.
- It is most popular in Northern India, Nepal, and Pakistan.
- Rajma Chawal means Rajma served with plain rice.
- Special beans from Jammu and Chinta Valley are prized for Rajma.
- A 100g serving of boiled Rajma beans has about 140 calories.
What is Rajma?
Rajma is a hearty stew of red kidney beans cooked in a thick, spiced gravy. The beans are simmered with onions, tomatoes, garlic, and ginger, along with a mix of Indian spices such as cumin, coriander, turmeric, garam masala, and chili powder. The result is a rich, savory dish with a creamy texture from the beans and a deep, aromatic flavor from the spices. Rajma is most often paired with plain rice, making a filling and satisfying meal.
Where does Rajma come from?
Rajma developed in the Indian subcontinent after kidney beans were introduced from Mexico. It became a staple in Northern India, Nepal, and Pakistan, especially in regions where the beans are grown. Some areas, like Himachal Pradesh, Uttarakhand, and Jammu, are known for producing especially prized beans. Over time, Rajma has become a regular part of home cooking and everyday meals in these regions.
How is Rajma made?
To make Rajma, kidney beans are first soaked overnight and then boiled until soft, often in a pressure cooker. Meanwhile, a base is prepared by frying chopped onions, diced tomatoes, ginger, and garlic with spices such as cumin, coriander, turmeric, garam masala, and chili powder. The cooked beans are added to this spiced mixture and simmered together to let the flavors blend, creating a thick, flavorful gravy.
How and when is Rajma eaten?
Rajma is usually served as a main dish for lunch or dinner, most commonly with plain steamed rice, a combination known as Rajma Chawal. It may also be eaten with Indian breads like roti, or, especially outside South Asia, with Western breads, tortillas, or pita. In some places, it is served with chutney, such as pomegranate seed chutney. Rajma is a staple in many households and is enjoyed as everyday food.
Kinds of Rajma
Regional types of Rajma use different beans and accompaniments. In Jammu and Kashmir, smaller beans from Chinta Valley are favored for their slightly sweet taste. Rajma Chawal with pomegranate chutney is popular in certain towns. Outside India, people may eat Rajma with bread, in sandwiches, or with other grains, adapting to local ingredients and tastes. Some versions are called Rajma Pav or Rajma Pav Bhaji.
What Rajma means
Rajma is a favorite comfort food in North India and Nepal, often named among the most loved home-cooked meals. It is a staple in daily diets and is not tied to any particular festival or religious event. The dish reflects local agriculture, especially in regions known for their kidney beans. Rajma has also adapted to diaspora communities, who find creative ways to enjoy it with available breads and grains.
Questions people ask about Rajma
What is Rajma made of?
Rajma is made from red kidney beans cooked in a thick gravy with onions, tomatoes, garlic, ginger, and a blend of Indian spices such as cumin, coriander, turmeric, garam masala, and chili powder.
Where does Rajma come from?
Rajma originated in the Indian subcontinent after kidney beans were brought from Mexico. It is now a staple in Northern India, Nepal, and Pakistan.
How is Rajma usually served?
Rajma is most commonly served with plain steamed rice, a combination known as Rajma Chawal. It can also be eaten with Indian breads or, outside South Asia, with Western breads or tortillas.
Is Rajma vegetarian?
Yes, Rajma is a vegetarian dish. It contains no meat or fish and is made mainly with beans, vegetables, and spices.
Are there regional varieties of Rajma?
Yes, regions like Jammu and Chinta Valley in India are known for special types of beans used in Rajma. The dish may also be served with different accompaniments, such as pomegranate chutney in some areas.
Good reading and sources
The facts on this page come from the Wikipedia article "Rajma", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from India
All the food of India
Kebabكَبَاب
🇹🇷 Turkey and 5 moreGrilled or roasted meat, often on skewers, found across the Middle East and beyond
Main dish, Lunch, Dinner
Biryani
🇮🇳 India and 5 moreRice and spiced meat or vegetables layered and cooked together
Main dish, Lunch, Dinner
French toast
🇫🇷 France and 5 moreBread soaked in egg and milk, pan-fried and served sweet or savoury
Main dish, Breakfast, Snacks
Fish and chipsFish or seafood
🇬🇧 United Kingdom and 8 moreBattered fried fish served hot with thick-cut chips
Main dish, Lunch, Dinner
Its cousins elsewhere
All main dishes
ShakshukaVegetarian
🇹🇳 Tunisia and 5 moreEggs poached in a spiced tomato and pepper sauce from North Africa
Main dish, Breakfast, Dinner
Chili con carneMeat
🇲🇽 Mexico and 1 moreA spicy stew of meat and chili peppers from Mexico and the United States
Main dish, Lunch, Dinner
Chicken tikka masalaMeat
🇬🇧 United Kingdom and 4 moreRoasted marinated chicken in a creamy, spiced tomato-based sauce
Main dish, Lunch, Dinner
Moqueca
🇧🇷 Brazil and 1 moreBrazilian seafood stew simmered with tomatoes, onions, lime and coriander
Stew or curry, Lunch, Dinner