Rajma Vegetable Gravy
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).
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
97 kcal
Protein
5 g
Carbs
15 g
Fat
2 g
Fiber
5 g
Ingredients
Rajmah, brown
0.5 cup (100g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
2 small cup (200g)
Peas, fresh
0.25 cup (25g)
French beans, country
0.25 cup (25g)
Capsicum, green
0.25 cup (25g)
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)
Plain Water
1 medium cup (150g)
Chopped Carrot
0.25 small cup (25g)
Instructions
Preparation
Soak the kidney beans overnight or for 8 hours in water.
Boil/Pressure cook the kidney beans with salt and water until soft.
Cooking Steps
Heat mustard oil in a pressure cooker or a deep pan.
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 boiled kidney beans, along with water. Stir well.
Cover the pressure cooker and cook as needed.
Remove from heat and let the pressure release naturally.
Garnish with fresh coriander leaves and serve hot .