High Protein Rajma Sabzi
Savor the wholesome goodness of High Protein Rajma Sabzi, a hearty and nutritious Indian classic perfect for both everyday meals and special occasions. This flavorful recipe stars protein-packed red kidney beans simmered to perfection in a rich, spiced tomato and onion gravy, accented by aromatic spices like cumin, garam masala, and coriander powder. With a creamy, melt-in-your-mouth texture and a balance of bold, earthy flavors, this one-pot dish is a standout vegetarian delight. It’s easy to prepare, with just 10 minutes of prep and simple pantry ingredients, making it a go-to for busy weeknights or meal prepping. Serve this protein-rich rajma sabzi with steamed basmati rice or warm chapati for a wholesome, comforting meal your family will love. Healthy, satisfying, and incredibly delicious, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans (rajma)
- 4 cups Water
- 1 large Onion, finely chopped
- 2 large Tomatoes, pureed
- 1 tablespoon Ginger-garlic paste
- 1 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 Oil
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the dried red kidney beans thoroughly under cold water, then soak them in 3 cups of water overnight or for at least 8 hours.
After soaking, drain the water and transfer the kidney beans to a pressure cooker. Add 4 cups of fresh water to the cooker.
Pressure cook the beans for about 20 minutes or until they become soft and tender. Once done, let the pressure release naturally.
In a large pan, heat the oil over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onion and sauté for 3-4 minutes until they turn golden brown.
Add the ginger-garlic paste and chopped green chili. Sauté for another 2 minutes until the raw smell disappears.
Pour in the pureed tomatoes and cook for 5-6 minutes until the oil starts to separate from the masala.
Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
Add the boiled kidney beans along with the water from the pressure cooker. Stir well and let it simmer for 20 minutes over low heat, allowing the flavors to meld together.
Adjust the consistency by adding more water if needed. Stir in the garam masala and mix well.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice or chapati for a complete meal.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 16.7 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3727 mg | 79% | |
*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.
