Low Fat Rajma Curry
Indulge in the comforting flavors of Low Fat Rajma Curry, a wholesome and hearty North Indian dish packed with protein-rich kidney beans and aromatic spices. This lighter version of the classic rajma curry is made with minimal oil and features vibrant ingredients like pureed tomatoes, fragrant ginger-garlic paste, and a medley of ground spices to create a rich, flavorful curry without the guilt. Perfectly simmered to achieve a luscious consistency, this dish pairs beautifully with steamed rice or whole grain bread, making it an ideal choice for a healthy, satisfying meal. Quick and easy to prepare, this low-fat recipe is perfect for health-conscious food lovers seeking a delicious plant-based option that doesn't compromise on taste.
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Recipe Information
Ingredients
- 2 cups Kidney beans (rajma), soaked overnight
- 1 medium Onion, finely chopped
- 2 large Tomato, pureed
- 2 teaspoons Ginger-garlic paste
- 1 unit Green chili, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 tablespoons Cilantro (coriander leaves), chopped
- 4 cups Water
- 1 tablespoon Olive oil
Instructions
Rinse the soaked kidney beans thoroughly and drain the water. In a pressure cooker, add the drained kidney beans and 3 cups of water. Pressure cook for whistles or until the beans are completely cooked but not mushy. Once done, set them aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
Add the finely chopped onion and sauté until it turns golden brown.
Now add 2 teaspoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Stir in the pureed tomatoes and chopped green chili. Cook until the oil starts to separate from the tomato-onion mixture.
Add 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and mix well. Cook for another 2 minutes.
Add the cooked kidney beans along with its water. Stir well and adjust the salt as needed. If the curry is too thick, add more water to achieve the desired consistency.
Let the curry simmer for about 15 minutes on low heat, allowing the flavors to blend well.
Add 0.5 teaspoon of garam masala and mix well. Cook for another 2-3 minutes.
Garnish with 2 tablespoons of chopped cilantro and serve hot with steamed rice or bread of your choice.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 11.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2442 mg | 52% | |
*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.
