Rajma served with rice
|Alternative name(s)||Razma, राजमा|
|Place of origin||India|
|Region or state||Delhi, Haryana, Uttar Pradesh, western Bihar, Punjab, Himachal Pradesh, Kashmir, Gujarat Maharashtra among other regions of the northern Indian subcontinent|
|Main ingredient(s)||Kidney beans|
|100 grams of boiled Rajma beans contain 140 calories|
Rājmā (Hindi: राजमा, Urdu: راجما) or Rāzmā (Kashmiri: राज़मा, رازما) is a popular North Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in northern regions Haryana, Punjab, Uttar Pradesh, Kashmir, Delhi, and Himachal Pradesh. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. Being a popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.
Some of the best Rajma are said to be grown in Jammu. Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the finest ever. These are smaller in size than most Rajma grown in plains, and have a slightly sweetish taste.
The combination of Rajma and rice generally lists as a top favorite of North Indians.
See also 
- Kidney beans
- Punjabi cuisine
- Gigandes plaki, a similar Greek dish
- Pilaki and Piyaz, similar Turkish bean dishes.
- Red beans and rice, a Louisiana Creole specialty.
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