Rajma Curry
This Rajma Curry is a delicious and healthy dish that is perfect for lunch or dinner. It's a low-calorie option, making it an excellent Best Diet Recipe for Weight Loss. This recipe is vegan, gluten-free, and rich in plant-based protein, making it an ideal choice for vegetarians and vegans. It's also a good source of iron, folate, and fiber. Plus, it's made with less oil, so it's a great option for those who want to limit their fat intake. However, people with a dairy allergy should avoid this
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
109 kcal
Protein
6 g
Carbs
17 g
Fat
2 g
Fiber
6 g
Ingredients
Onion Finely Chopped
0.5 medium cup (80g)
Garlic paste
1 tsp (3g)
Ginger Paste
1 tsp (3g)
Chopped Green Chilli
2 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Olive Oil
1 tsp (5g)
Rajmah, brown
0.5 cup (100g)
Chopped Tomato
1 small cup (100g)
Plain Water
2 medium cup (500g)
Instructions
Preparation
-Wash and soak the Rajma overnight.
Cooking Steps
Drain the Soaked Rajma (kidney beans).
In a pressure cooker, add the soaked rajma and water. Pressure cook for 20-25 minutes or until the rajma is soft and tender. Drain and set aside.
In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add ginger paste and garlic paste. Sauté for 1-2 minutes until the raw smell goes away.
Add finely chopped tomatoes and slit green chilies. Cook until the tomatoes turn mushy.
Add coriander powder, turmeric powder, and salt. Mix well.
Add the cooked rajma and mix well. Add water as needed to adjust the consistency of the curry.
Cover the pan and let the curry simmer for 15-20 minutes over low heat.
Add garam masala and mix well. Simmer for another 2-3 minutes.
Garnish with fresh coriander leaves and serve hot.