Rajma Vegetable
Rajma Vegetable 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, mixed vegetables, 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 (clarified butter).
Nutrition Facts
Per serving
Energy
126 kcal
Protein
7 g
Carbs
20 g
Fat
2 g
Fiber
7 g
Ingredients
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 cup (200g)
Carrot
0.25 cup, chopped (25g)
Green Peas
25 gm (25g)
Green Beans (Chopped)
25 gm (25g)
Green Bell pepper
0.25 cup, chopped (25g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Cumin seeds
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Rajmah, red
100 gms (100g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Heat oil in a pressure cooker.
Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic 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 mixed vegetables, coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Add soaked kidney beans, along with water. Stir well.
Cover the pressure cooker and cook for 2-3 whistles, or until the vegetables are cooked, but still have a crunch.
Remove from heat and let the pressure release naturally.
Garnish with fresh coriander leaves and serve hot.