Nourishful Kitchen

Rajma (Red Kidney Bean Curry)

Ingredients:

  • Red kidney beans (rajma) – 1 cup, dried or 2 cups, cooked (Approximately 360 calories)
  • Onion – 1 large, finely chopped (Approximately 44 calories)
  • Tomatoes – 2 medium, finely chopped (Approximately 44 calories)
  • Ginger-garlic paste – 1 tablespoon (Approximately 24 calories)
  • Green chili – 1, slit (Approximately 4 calories)
  • Cumin seeds – 1 teaspoon (Calories negligible)
  • Turmeric powder – 1/2 teaspoon (Calories negligible)
  • Red chili powder – 1 teaspoon (Calories negligible)
  • Coriander powder – 1 teaspoon (Calories negligible)
  • Garam masala – 1/2 teaspoon (Calories negligible)
  • Salt – to taste (Calories negligible)
  • Water – as needed
  • Olive oil – 2 tablespoons (Approximately 240 calories)
  • Fresh cilantro (coriander) – for garnish (Calories negligible)

Total Calories: Approximately 716 calories for the entire recipe (4 servings).

Instructions:

  • Prepare the Red Kidney Beans:
    • If using dried kidney beans, soak them in water overnight or for at least 8 hours. Rinse the soaked beans and cook them in a pressure cooker or pot until soft. Drain and set aside.
    • If using canned kidney beans, drain and rinse them under cold water. Set aside.
  • Cook the Rajma:
    • Heat olive oil in a large pan or pot over medium heat.
    • Add cumin seeds and let them splutter.
    • Add chopped onions and sauté until they turn golden brown.
    • Add ginger-garlic paste and slit green chili. Sauté for a minute until the raw smell disappears.
    • Add chopped tomatoes and cook until they turn mushy and oil begins to separate from the masala.
    • Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another minute.
    • Add the cooked or canned kidney beans to the pan. Mix well to coat them with the masala.
    • Pour in enough water to cover the beans and bring the mixture to a boil.
    • Reduce the heat to low, cover the pan, and let the rajma simmer for about 20-25 minutes, stirring occasionally, until the curry thickens and flavors meld together.
    • Mash some of the beans with the back of a spoon to thicken the curry, if desired.
    • Sprinkle garam masala and garnish with chopped cilantro before serving.
  • Serve:
    • Serve hot Rajma with steamed rice or roti (Indian flatbread) for a delicious and satisfying meal.

Enjoy your homemade Rajma, packed with protein and flavors! Adjust the spice levels according to your preference.

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