Soy-Free Rajma Sabzi
Dive into the robust flavors of this Soy-Free Rajma Sabzi, a hearty Indian-inspired dish that's perfect for those seeking a satisfying plant-based meal without soy. Made with tender red kidney beans simmered in a luscious tomato-based gravy infused with aromatic spices like coriander, cumin, and garam masala, this recipe brings a comforting balance of heat and richness to your plate. The dish highlights traditional techniques such as overnight soaking and pressure cooking for perfectly cooked rajma, while fresh garlic, ginger, and green chili enhance its bold and vibrant flavor profile. Ready in under an hour, this wholesome gluten-free recipe pairs beautifully with steamed rice or naan for a crowd-pleasing dinner option. Garnished with fresh cilantro, it’s a delightfully fragrant treat that’s just as nutritious as it is tasty. Perfect for those who love classic Indian flavors but want a soy-free alternative!
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Recipe Information
Ingredients
- 1 cup Red kidney beans (rajma), dried
- 4 cups Water (for soaking)
- 4 cups Water (for pressure cooking)
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 4 large Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 medium Tomatoes, pureed
- 1 medium Green chili, finely chopped
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the red kidney beans thoroughly under cold running water. Soak them in 4 cups of water overnight or for at least 8 hours.
Drain the soaked beans, rinse again, and place them in a pressure cooker with 4 cups of water. Pressure cook for 20-25 minutes or until the beans are soft and cooked through.
In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Add the minced garlic and ginger, and cook for another 2 minutes until the raw smell disappears.
Stir in the tomato puree and chopped green chili. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for an additional 2 minutes to blend the spices.
Add the cooked kidney beans along with the water in which they were cooked. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally, until the gravy thickens and the flavors meld together.
Stir in the garam masala powder and cook for another 2 minutes.
Garnish with chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 14.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3722 mg | 79% | |
*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.
