Sugar-Free Rajma Curry
Perfectly spiced, hearty, and wholesome, this Sugar-Free Rajma Curry is a guilt-free twist on the beloved Indian classic. Packed with protein-rich red kidney beans simmered in a flavorful tomato-based gravy, this dish skips the sugar without sacrificing taste, making it a great option for health-conscious foodies. Aromatic spices like cumin, coriander, and garam masala infuse the curry with rich layers of flavor, while the slow-cooking process enhances its comforting, earthy aromas. Ideal for pairing with steamed rice or warm flatbreads, this recipe is both easy to prepare and perfect for meal prepping. With minimal oil and a simple ingredient list, it’s a nutritious, crowd-pleasing vegetarian delight that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans (rajma)
- 6 cups Water
- 2 tablespoons Oil (preferably olive or sunflower)
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 large Tomatoes, pureed
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse the red kidney beans thoroughly under running water. Soak them in 3 cups of water overnight or for at least 8 hours.
After soaking, drain the water and rinse the beans again.
In a pressure cooker, add the soaked kidney beans and 3 cups of fresh water. Cook for 20-25 minutes on medium-high heat until the beans are soft and cooked through. Let the pressure release naturally.
In a large pan, heat the oil over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Incorporate the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Mix in the pureed tomatoes and cook until the oil separates from the mixture.
Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the spices with the tomato mixture for about 5 minutes.
Add the boiled kidney beans along with their cooking liquid into the pan. Stir well and let it simmer for 20 minutes partly covered, stirring occasionally.
Sprinkle garam masala on top and mix well. Let the curry simmer for another 5 minutes.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or flatbreads of choice.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 16.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3740 mg | 80% | |
*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.
