Rajma (Kidney Bean Curry)
Rajma is a popular North Indian dish and is often served with rice, known as Rajma Chawal. It is a staple in Punjabi cuisine.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Rajma (Kidney Bean Curry)
Ingredients
Instructions
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Soak the kidney beans overnight in water.
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Drain the soaked kidney beans and rinse them.
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In a pressure cooker, add the soaked kidney beans, water, and salt. Cook for 3 whistles on high heat.
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In a separate pan, heat oil and add cumin seeds.
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Once the cumin seeds splutter, add chopped onions, ginger, garlic, and green chilies. Saute until onions turn golden brown.
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Add chopped tomatoes and cook until they soften.
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Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well.
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Add the cooked kidney beans along with the water. Mix well and simmer for 10 minutes.
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Serve hot with rice or roti.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.