Vegan Boiled Rajma
Savor the comforting flavors of **Vegan Boiled Rajma**, a wholesome Punjabi-style kidney bean curry that’s packed with plant-based protein and rich, aromatic spices. This hearty recipe features tender kidney beans simmered in a flavorful blend of cumin, turmeric, coriander, garam masala, and a luscious onion-tomato base. Perfectly balanced in taste, it’s ideal for soaking up with steamed basmati rice or scooping up with freshly baked naan. With its vibrant colors and warming spices, Vegan Boiled Rajma is not only delicious but also incredibly nutritious, making it a must-try for anyone seeking a soul-satisfying vegan meal. Enjoy the magic of authentic Indian cooking in just 90 minutes of prep-to-plate perfection!
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Recipe Information
Ingredients
- 1 cup Dried kidney beans (rajma)
- 4 cups Water
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil (vegetable or coconut)
- 2 tablespoons Fresh coriander leaves, chopped (for garnish)
Instructions
Rinse the dried kidney beans thoroughly under cold water. Soak them overnight or for at least 8 hours in 3 cups of water.
Drain and rinse the soaked beans. Transfer them to a pressure cooker along with 4 cups of fresh water.
Pressure cook the kidney beans on high heat until you hear the first whistle, then reduce the heat to low and cook for 25-30 minutes. Allow the pressure to release naturally.
In a large pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them crackle.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell dissipates.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil starts separating from the masala, about 10 minutes.
Add the cooked kidney beans along with the water they were cooked in. Mix well and let the mixture simmer for 15-20 minutes to let the flavors meld together.
Sprinkle garam masala on top and adjust salt to taste. Cook for an additional 5 minutes.
Garnish with fresh coriander leaves and serve hot with rice or bread.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 16.1 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3778 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.
