Keto Cooked Rajma
Dive into the world of hearty, low-carb comfort food with this flavorful Keto Cooked Rajma! This innovative twist on the classic Indian rajma replaces high-carb kidney beans with protein-packed dried soybeans, making it a perfect fit for your keto lifestyle. Infused with aromatic spices like cumin, turmeric, and garam masala, and enriched with the essence of garlic, ginger, and a touch of fresh cilantro, every spoonful bursts with bold, authentic flavors. Slow-cooked to perfection, this rich tomato-based curry is a wholesome delight that pairs beautifully with cauliflower rice or sautéed vegetables. Ready in just over an hour, this creative adaptation of a beloved dish lets you savor the magic of Indian cuisine while staying true to your ketogenic goals. Ideal for meal prep or a crowd-pleasing family dinner, Keto Cooked Rajma is a must-try for health-conscious food lovers!
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Recipe Information
Ingredients
- 150 grams Dried soybeans
- 1000 ml Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 small Green chili, chopped
- 2 medium Tomato, pureed
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the soybeans thoroughly, then soak them in a bowl with 1000 ml of water for at least 4 hours or overnight.
Drain the soaked soybeans and rinse them under running water.
In a pressure cooker, add the soybeans and 600 ml of fresh water. Cook on high heat until the pressure is reached, then reduce to a simmer and cook for 15 minutes.
While the soybeans are cooking, heat 2 tablespoons of olive oil in a pan over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil. Once they begin to crackle, add the chopped onion and sauté until translucent.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until fragrant.
Add the pureed tomato, turmeric powder, coriander powder, and salt to the pan. Cook until the tomato puree thickens and the oil begins to separate.
When the soybeans are cooked, release the pressure from the cooker and let them cool slightly.
Add the cooked soybeans along with their water to the tomato mixture. Stir well to combine.
Simmer the mixture on low heat for about 20-25 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the garam masala and adjust the seasoning with salt if necessary.
Garnish with chopped fresh cilantro before serving.
Serve hot and enjoy your keto-friendly rajma with cauliflower rice or sauteed vegetables.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 21.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3541 mg | 75% | |
*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.
