High Protein Cooked Rajma
Packed with plant-based protein and bursting with bold Indian flavors, this High Protein Cooked Rajma is a wholesome and satisfying dish that’s perfect for any meal. Made from tender, pressure-cooked kidney beans simmered in a rich, aromatic gravy of tomatoes, garlic, ginger, and warming spices like cumin, garam masala, and turmeric, this recipe delivers on both nutrition and taste. With a creamy texture and a slight kick of optional green chili, it pairs beautifully with steamed basmati rice or soft chapatis for a hearty and comforting Indian meal. Easy to prepare and loaded with fiber, this rajma recipe is the ultimate plant-powered delight! Perfect for those seeking high-protein vegan or vegetarian recipes, it’s a must-try for weeknight dinners or festive spreads.
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Recipe Information
Ingredients
- 1 cup dried kidney beans (rajma)
- 4 cups water
- 1 large, finely chopped onion
- 2 medium, pureed tomatoes
- 1 inch piece, minced ginger
- 4 minced garlic cloves
- 1 chopped (optional for spice) green chili
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1.5 teaspoons or to taste salt
- 2 tablespoons oil
- 2 tablespoons, chopped coriander leaves
Instructions
Wash the dried kidney beans thoroughly and soak them in 3 cups of water overnight or for at least 8 hours.
Drain the soaked beans and transfer them to a pressure cooker. Add 3 cups of fresh water and pressure cook the beans for about 20-25 minutes on medium heat or until they are tender. If using an Instant Pot, cook them on 'Bean' mode for about 25 minutes.
In a large pan, heat oil over medium heat. Add cumin seeds and let them crackle.
Add chopped onions and sauté until they turn golden brown.
Add minced ginger and garlic, followed by the green chili, and sauté for another 2-3 minutes until the raw aroma disappears.
Pour in the tomato puree and cook for about 5-7 minutes until the oil starts to separate from the mixture.
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and sauté for another 2 minutes.
Add the cooked kidney beans along with their cooking liquid to the pan. Stir to combine everything well.
Let it simmer on low heat for about 15-20 minutes, stirring occasionally. Adjust the consistency of the curry by adding water as needed.
Add garam masala and mix well. Let it simmer for another 2 minutes.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice or chapati.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 21.6 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4061 mg | 86% | |
*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.
