Rajma Curry (No Onion, Garlic)
Rajma Curry is a perfect dish for those looking for a low-calorie meal option that is nutritious and filling. This Indian recipe is made with kidney beans, and a blend of aromatic spices. It is gluten-free and vegetarian, making it suitable for many dietary preferences. Rajma is rich in fiber and protein, which helps in managing weight. However, people with a dairy allergy should avoid this dish as it contains ghee
Nutrition Facts
Per serving
Energy
103 kcal
Protein
6 g
Carbs
16 g
Fat
2 g
Fiber
5 g
Ingredients
Rajmah, brown
0.5 cup (100g)
Chopped Tomato
2 small cup (200g)
Ginger Paste
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (3g)
Coriander Powder
1.5 tsp (3g)
Turmeric powder
0.5 tsp (2g)
Red chilli Powder
0.5 tsp (2g)
Common Salt
0.5 tsp (2g)
Mustard oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Soak the kidney beans overnight or for 8 hours in water.
Pressure cook the kidney beans with salt and water until soft.
Cooking Steps
Heat mustard oil in a deep pan.
Add cumin seeds and let them splutter.
Add ginger paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Add boiled kidney beans, along with water. Stir well.
Cover the pan and cook as needed.
Garnish with fresh coriander leaves and serve hot .