High Protein Rajma Curry
Elevate your weeknight dinner with this nutritious and flavorful High Protein Rajma Curry, a classic Indian dish enriched with tender, slow-cooked kidney beans simmered in a spiced tomato-based gravy. Packed with plant-based protein and aromatic spices like cumin, garam masala, and coriander, this wholesome curry is as comforting as it is healthy. Whether served with fluffy steamed rice or paired with warm bread, it’s an incredibly satisfying and delightfully spicy meal that’s perfect for vegetarians and anyone looking for a protein-rich option. Quick to prepare and brimming with authentic flavor, this rajma curry recipe will become a go-to in your kitchen!
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Recipe Information
Ingredients
- 1 cup Dried kidney beans (rajma)
- 3 cups Water
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 1 tablespoon Ginger-garlic paste
- 1 small Green chili, finely chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro, chopped
Instructions
1. Rinse the dried kidney beans thoroughly in water. Soak them in 3 cups of water for at least 8 hours or overnight.
2. Drain the soaked kidney beans. Place them in a pressure cooker with 3 cups of fresh water. Cook on medium heat for 15-20 minutes until the beans are soft. Set aside.
3. In a large pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.
4. Add the chopped onion and sauté until golden brown.
5. Stir in the ginger-garlic paste and sauté for another 2-3 minutes until the raw aroma disappears.
6. Add the chopped green chili and give it a quick stir.
7. Pour in the pureed tomatoes, turmeric, coriander powder, and red chili powder. Cook for 5-7 minutes until the tomatoes thicken and the oil starts to separate.
8. Add the boiled kidney beans along with their cooking liquid. Stir well and bring the mixture to a simmer.
9. Add salt and let the curry cook on low heat for 15-20 minutes. Stir occasionally to ensure it doesn’t stick to the bottom.
10. Once done, add garam masala and mix well. Simmer for an additional 5 minutes.
11. Garnish with chopped cilantro before serving. Serve hot with steamed rice or bread.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 14.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3655 mg | 78% | |
*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.
