Rajma Sabzi
Savor the rich, hearty flavors of 'Rajma Sabzi,' a traditional North Indian kidney bean curry that's perfect for comfort food cravings. Made with protein-packed dried kidney beans pressure-cooked to perfection and simmered in a fragrant tomato-onion gravy infused with ginger, garlic, green chili, and a medley of warm spices like cumin, turmeric, coriander, and garam masala, this dish boasts authentic flavors with a delightful depth. The recipe is simple yet rewarding, offering tender beans enveloped in a thick, flavorful sauce that pairs beautifully with steamed rice, roti, or naan. Garnished with freshly chopped coriander, this wholesome dish is ideal for weeknight dinners or weekend feasts. Packed with plant-based protein and vibrant spices, 'Rajma Sabzi' is a satisfying and nutritious addition to any Indian-inspired meal.
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Recipe Information
Ingredients
- 1 cup Dried kidney beans
- 3 cups Water
- 1 medium, finely chopped Onion
- 2 medium, chopped Tomatoes
- 1 inch, grated Ginger
- 4 cloves, minced Garlic
- 1 chopped Green chili
- 2 tablespoons Oil
- 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 or to taste Salt
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Rinse the dried kidney beans thoroughly under running water and soak them in 3 cups of water overnight or for at least 8 hours.
After soaking, drain the kidney beans and transfer them to a pressure cooker. Add 3 cups of fresh water and pressure cook on medium heat for about 20-25 minutes, or until the beans are soft and cooked. Let the pressure release naturally.
In a large pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown, about 5-6 minutes.
Stir in the grated ginger, minced garlic, and chopped green chili. Sauté for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they become soft and oil starts to separate from the mixture, about 5-7 minutes.
Mix in the turmeric powder, coriander powder, and red chili powder. Cook for another 2 minutes to allow the spices to release their aroma.
Now, add the cooked kidney beans along with the cooking liquid to the pan. Stir well to combine the beans with the spice mixture.
Season with salt and bring the mixture to a gentle simmer. Let it cook for 20-25 minutes, stirring occasionally to prevent sticking. Add more water if necessary to adjust consistency.
Once the sauce has thickened a bit and the flavors have melded, stir in the garam masala and cook for another 2 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 4.5 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 969 mg | 21% | |
*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.
