Low Fat Rajma Masala
Indulge in the hearty and nutritious goodness of Low Fat Rajma Masala, a healthier twist on the classic Indian comfort food. This flavorful recipe features tender, protein-packed kidney beans simmered in a rich tomato-based gravy seasoned with aromatic spices like cumin, coriander, and garam masala. Perfectly balanced with low oil content, it’s a guilt-free option that doesn’t compromise on taste. Enjoy the vibrant flavors complemented by fresh cilantro garnish, and pair this delicious dish with steamed rice or whole-grain chapatis for a complete meal. Quick and easy to make, this low-fat rajma masala is ideal for meal prep or a wholesome weeknight dinner.
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Recipe Information
Ingredients
- 1 cup Kidney beans (rajma), dried
- 4 cups Water
- 1 large Onion, finely chopped
- 2 large Tomatoes, pureed
- 1 tablespoon Ginger-garlic paste
- 2 small Green chilies, chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- Oil spray
- 0.25 cup Cilantro, chopped (for garnish)
Instructions
Rinse and soak the dried kidney beans in water overnight or for at least 8 hours. Drain the beans and set aside.
In a pressure cooker, add the soaked kidney beans along with 4 cups of water. Cook the beans on medium heat for about 15-20 minutes, or until they become tender. Allow the pressure to release naturally before opening the lid.
In a large pan, lightly spray with oil and heat over medium flame. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Stir in the ginger-garlic paste and green chilies, and cook for another 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook for 5-7 minutes until the tomato mixture reduces and the oil begins to separate a bit.
Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another minute to let the spices blend well.
Add the cooked kidney beans along with the cooking liquid from the pressure cooker. Stir well to combine all ingredients.
Let the rajma masala simmer uncovered on low heat for about 15 minutes, or until the gravy thickens to your desired consistency. Stir occasionally to prevent sticking.
Sprinkle garam masala over the top and stir the mixture gently.
Garnish with chopped cilantro before serving.
Enjoy your Low Fat Rajma Masala with steamed rice or warm whole-grain chapatis.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 17.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4060 mg | 86% | |
*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.
