Rajma is a comforting and hearty North Indian curry made with red kidney beans in a tomato-based gravy. It’s rich in protein, fiber, and slow-digesting carbs, making it an ideal lunch or dinner for sustained energy. This traditional dish pairs perfectly with steamed rice or millet.
Rajma (Kidney Bean Curry)
Description
Rajma is made by slow-simmering soaked kidney beans with onions, tomatoes, and warming Indian spices. The result is a thick, flavorful curry that’s high in plant protein. Great for vegans and vegetarians looking for a hearty meal.
Ingredients
Instructions
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Heat oil and add cumin seeds.
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Add onions and sauté until golden brown.
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Mix in ginger garlic paste and tomato puree.
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Add spices and cook until aromatic.
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Stir in cooked rajma and simmer for 10–15 minutes.
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Adjust consistency and serve with rice..
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 480mg20%
- Potassium 600mg18%
- Total Carbohydrate 48g16%
- Dietary Fiber 12g48%
- Sugars 6g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soak rajma overnight for best results., Add kasuri methi at the end for extra aroma., Can be meal-prepped for 3–4 days.