Description
Some rajma is good. Shopian Rajma makes you stop mid-bite.
Grown in the high-altitude farmlands of Shopian, Kashmir, this dense, thick-skinned bean is built for slow cooking. Its firm body slowly releases starch as it cooks — building a naturally rich, almost velvety gravy without any added thickening. The flavour is deep and earthy, the bite is satisfying, and the experience feels like a proper Kashmiri-style meal no matter where you make it.
Why You’ll Love It
- Dense body — builds a naturally thick, rich gravy
- Deeply satisfying texture — firm but not tough
- Perfect for slow cooking — flavour only gets better with time
- Authentic high-altitude Kashmiri variety
- Ideal for classic rajma-chawal and Kashmiri-style preparations
Pure. Natural. Trustworthy.
- No chemicals. No polishing. No artificial colour.
- High-altitude crop — naturally slow-maturing
- Single origin — Shopian, Kashmir
How to Use
Soak overnight (8–10 hours) — this bean rewards patience. Pressure cook for 6–7 whistles on medium heat, then open-simmer with masala for at least 20 minutes to let the gravy thicken naturally. Serve hot with steamed rice and a side of pickled onion.
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