Cooked Rajma
Transform your dinner routine with this comforting Cooked Rajma recipe, a classic Indian dish that's bursting with flavor and hearty goodness. Featuring tender red kidney beans simmered in a fragrant blend of spices like cumin, garam masala, and coriander, this recipe delivers an irresistible mix of creamy textures and warming aromas. Perfectly balanced with a rich tomato-onion base and garnished with fresh cilantro, this slow-cooked delight pairs beautifully with steamed basmati rice or warm flatbread. With easy preparation and wholesome ingredients, Cooked Rajma is your go-to vegetarian meal that's both nourishing and satisfying—ideal for busy weeknights or cozy weekends. Grab your pressure cooker and experience the magic of homemade rajma!
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans (rajma)
- 4 cups Water
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, chopped
- 2 teaspoons Ginger-garlic paste
- 2 medium Tomatoes, chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the dried red kidney beans thoroughly under running water. Soak them in 4 cups of water overnight or for at least 8 hours.
After soaking, drain the soaked beans and rinse them again. In a pressure cooker, add the beans and 4 cups of fresh water. Cook the beans for about 20 minutes or until they are tender. Let the pressure release naturally.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste to the onions and fry for a minute until the raw smell disappears.
Stir in the chopped tomatoes and cook until they soften and the oil starts separating from the tomato-onion mixture.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook the masala for another 2-3 minutes.
Add the cooked kidney beans along with their cooking water to the masala. Mix well.
Simmer the rajma on low heat for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally and mash some of the beans for a thicker consistency.
Add garam masala and mix. Adjust seasoning if needed.
Garnish with chopped cilantro and serve hot with rice or bread.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 4.4 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
