Indian cuisine is taking all over the world, and recent lists listing popular foods across countries prove this claim. In November 2024, TasteAtlas, a popular food and travel guide, published its list of 100 Best Bean Dishes in the world along with Rajma securing a position in the top 50. While some foodies are rejoicing, others would have loved to see their comfort delight among the top three.
With 4.2 ratings, 5,210 people voted for it out of which 3,054 were legitimate readings. Rajma needs no introduction, especially in India. You will come across different recipes in different regions, but the most popular one belongs to Punjab. Below are some other variations that you must try.
Jammu & Kashmir Rajma
In Jammu, people use small kidney beans to cook a flavourful dish that is later served with steamed rice. It is often referred to as Jammu Rajma. However, in Kashmir, people use red kidney beans and cook them with ginger, fennel seeds, and Kashmiri red chillies. It is only mildly spicy but comes with an invigorating aroma.
Gujarati Rajma
Gujarati rajma is another unique variant you must try if you haven’t yet. The Surti Rajma is sweet and tangy because it is prepared using tamarind and jaggery. Sounds interesting right? It tastes delicious with rice, roti, or paratha on a cold day for a comforting indulgence.
Goan Rajma Curry
Goa has its own recipe for rajma curry in which kidney beans are cooked in coconut milk. It might sound different to North Indians, but it is one of the best creations to try if you call yourself a rajma lover. Its creamy texture and coastal spices make all the difference the dish needs to stand out.
Rajasthani Rajma
If you like rajma spicy and tangy, you should try the Rajasthani version of it. The kidney beans are cooked in amchur or dry mango powder that adds a tangy touch to it. Locals enjoy it with jowar or bajra roti. You can also serve it with steamed rice for a comforting indulgence.
Himachali Rajma
Another popular rajma variant that every Indian must try is the Himachali recipe. The locals use a special and local mix of spices, and it is often cooked with a lot of cream and butter to enhance the creamy texture. It has a dense flavour and richness.
Bengali Rajma
In West Bengal, rajma is cooked in mustard oil which adds a unique punch to the dish, making it different from the other variants in India. Bengalis also add panch phoron and potatoes that amplify the flavour profile and enhance the texture.