Cooked Rajma

Rich, hearty, and bursting with bold Indian flavors, Cooked Rajma is the ultimate comfort food that brings warmth to any table. This classic North Indian curry features tender red kidney beans simmered in a fragrant tomato-onion masala infused with spices like cumin, turmeric, garam masala, and coriander powder. Perfectly balanced with a touch of heat from red chili powder and garnished with fresh cilantro, this dish is not only wholesome but also irresistibly flavorful. Whether served with fluffy steamed rice or soft Indian bread, it’s a delightful vegetarian recipe that’s easy to prepare and perfect for weeknight dinners or special occasions. With just 10 minutes of prep and a rich, slow-simmered finish, Cooked Rajma is a satisfying, protein-packed recipe that will quickly become a family favorite.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans (rajma)
• 4 cups Water
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, chopped
• 2 teaspoons Ginger-garlic paste
• 2 medium Tomatoes, chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Rinse the dried red kidney beans thoroughly under running water. Soak them in 4 cups of water overnight or for at least 8 hours.

Step 2

After soaking, drain the soaked beans and rinse them again. In a pressure cooker, add the beans and 4 cups of fresh water. Cook the beans for about 20 minutes or until they are tender. Let the pressure release naturally.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

Step 4

Add the chopped onions and sauté until they turn golden brown.

Step 5

Add the ginger-garlic paste to the onions and fry for a minute until the raw smell disappears.

Step 6

Stir in the chopped tomatoes and cook until they soften and the oil starts separating from the tomato-onion mixture.

Step 7

Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook the masala for another 2-3 minutes.

Step 8

Add the cooked kidney beans along with their cooking water to the masala. Mix well.

Step 9

Simmer the rajma on low heat for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally and mash some of the beans for a thicker consistency.

Step 10

Add garam masala and mix. Adjust seasoning if needed.

Step 11

Garnish with chopped cilantro and serve hot with rice or bread.

Nutrition Facts

Serving size	(1563.8g)

Amount per serving	% Daily Value*
Calories	1053.3

Total Fat 32.2g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2472.7mg	0%
Total Carbohydrate 148.6g	0%
Dietary Fiber 58.3g	0%
Total Sugars 15.6g
Protein 53.3g	0%

Vitamin D 0IU	0%
Calcium 465.2mg	0%
Iron 23.0mg	0%
Potassium 3782.2mg	0%

*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.

Source of Calories

Fat: 26.4%

Protein: 19.4%

Carbs: 54.2%