High Protein Rajma Masala
Elevate your comfort food game with this flavorful and nutritious High Protein Rajma Masala—an authentic Indian curry packed with the wholesome goodness of hearty red kidney beans. Perfect for vegetarians, this recipe is a protein-rich, plant-based powerhouse that’s both satisfying and healthy. Featuring aromatic spices like cumin, turmeric, coriander, and garam masala, along with a vibrant tomato-onion base, this dish delivers bold and complex flavors in every bite. Cooked to perfection, the kidney beans are tender and infused with rich spices, making this classic dish irresistible. Serve it hot with steamed rice or fluffy roti for a wholesome and comforting meal that’s ideal for family dinners and meal prep. Ready in just an hour, this high-protein recipe is a must-try for anyone looking to enjoy traditional Indian flavors with a healthy twist!
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 4 cups Water
- 1 large Onion, finely chopped
- 2 large Tomatoes, pureed
- 2 tablespoons Ginger-garlic paste
- 2 Green chilies, finely chopped
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Coriander powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 0.25 cup Cilantro leaves, chopped
Instructions
Rinse the dried red kidney beans under running water. Soak them in 4 cups of water for at least 8 hours or overnight.
Drain and rinse the soaked beans. In a pressure cooker, add the beans and 4 cups of fresh water. Cook for 15 minutes on medium heat until the beans are tender but not mushy. Set aside.
In a large pan, heat the olive oil over medium heat. Add the cumin seeds and let them crackle for a few seconds.
Add the chopped onions to the pan and sauté until they turn golden brown.
Stir in the ginger-garlic paste and chopped green chilies, and sauté for 2-3 minutes until fragrant.
Pour in the tomato puree and cook until the oil separates from the mixture, about 5 minutes.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
Add the cooked kidney beans along with their cooking water to the pan. Stir to combine all the ingredients.
Lower the heat and let the rajma simmer for 15-20 minutes to blend all the flavors, stirring occasionally. Adjust the consistency with water if needed.
Sprinkle garam masala over the rajma and stir. Simmer for another 3 minutes.
Garnish with chopped cilantro leaves before serving. Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 22.0 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4255 mg | 91% | |
*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.
