Dairy-Free Rajma Masala
Experience the comforting and flavorful embrace of Dairy-Free Rajma Masala, a health-conscious spin on the classic Indian curry. This rich and aromatic dish features tender kidney beans simmered in a spiced tomato base, infused with bold notes of cumin, garlic, ginger, and garam masala. Perfectly balanced with a splash of lemon juice and garnished with fresh coriander, this recipe delivers all the hearty goodness without dairy, making it ideal for vegan or lactose-intolerant diets. Prepared in just over an hour, this wholesome curry pairs beautifully with freshly steamed rice or warm flatbreads, transforming simple pantry ingredients into a soul-soothing meal that will satisfy every palate.
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Recipe Information
Ingredients
- 1 cup Dried kidney beans
- 4 cups Water
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 inch Ginger, minced
- 3 medium Tomatoes, pureed
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the dried kidney beans under cold water. Soak them in water overnight or for at least 8 hours.
Drain the soaked kidney beans and place them in a pressure cooker. Add 4 cups of fresh water and cook the beans under pressure for about 15-20 minutes, or until they are soft. Release the pressure and set aside.
In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they are aromatic.
Add the chopped onions to the pan and sauté them until they become golden brown.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Pour the pureed tomatoes into the pan and mix well. Cook until the tomatoes have reduced and the oil starts to separate from the mixture.
Add the turmeric powder, red chili powder, coriander powder, and salt to the pan. Stir well and cook the spices for about 2-3 minutes.
Add the cooked kidney beans along with their cooking liquid to the pan. Stir to combine with the spice mixture.
Allow the mixture to simmer on low heat for about 20-25 minutes, or until the gravy thickens and the flavors meld together.
Stir in the garam masala and lemon juice. Cook for another 2 minutes.
Garnish with fresh coriander leaves before serving.
Serve the Dairy-Free Rajma Masala hot with rice or flatbread.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 6.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1234 mg | 26% | |
*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.
