Low Fat Rajma Sabzi
Delight in the wholesome flavors of this Low Fat Rajma Sabzi, a heartwarming Indian curry made with tender red kidney beans simmered in a flavorful tomato-based gravy. Prepared with just a tablespoon of olive oil, this healthy yet satisfying dish is spiced with aromatic cumin, vibrant turmeric, and a dash of garam masala for a perfectly balanced flavor profile. Packed with protein and fiber, it's a guilt-free comfort food ideal for vegetarians and those craving a nutritious, plant-based meal. Ready in under an hour, this low-fat rajma recipe is perfect when paired with steamed rice or warm whole-wheat roti for a delightful weeknight dinner. Healthy, hearty, and full of spice—this dish will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Red kidney beans (Rajma)
- 4 cups Water
- 1 tablespoon Olive oil
- 1 large Onion, finely chopped
- 2 medium Tomato, pureed
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the red kidney beans thoroughly and soak them in water for at least 6 hours or overnight.
Drain the soaked beans and transfer them to a pressure cooker. Add 4 cups of fresh water and close the lid.
Cook the beans under pressure for 15-20 minutes or until they are soft and tender. Allow the pressure to release naturally.
In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat.
Add cumin seeds and let them splutter. Then, add the finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
Add the tomato puree and cook until the oil starts to separate from the sides of the pan.
Mix in the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes.
Add the cooked kidney beans along with their cooking liquid. Stir well to combine.
Let the curry simmer on low heat for about 15 minutes, stirring occasionally to prevent sticking.
Add the garam masala and mix well. Adjust salt and spice levels as per taste.
Garnish with chopped cilantro and a tablespoon of lemon juice before serving.
Serve hot with steamed rice or your choice of Indian bread.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 12.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1670 mg | 36% | |
*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.
