Keto Cooked Rajma

Satisfy your craving for hearty, comforting flavors with this Keto Cooked Rajma, a low-carb twist on the classic Indian kidney bean curry. Instead of traditional rajma beans, this version features nutrient-packed dried soybeans, making it both keto-friendly and high in protein. Simmered to perfection in a rich tomato-based gravy infused with aromatic spices like cumin, turmeric, and garam masala, this dish is bursting with authentic flavor while staying true to your dietary goals. Quick to prep and simmered to a luscious thickness, this recipe is perfect for keto enthusiasts looking for a satisfying plant-based meal. Serve it with cauliflower rice or sautéed vegetables for a wholesome, guilt-free indulgence.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 150 grams Dried soybeans
• 1000 ml Water
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 small Green chili, chopped
• 2 medium Tomato, pureed
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Rinse the soybeans thoroughly, then soak them in a bowl with 1000 ml of water for at least 4 hours or overnight.

Step 2

Drain the soaked soybeans and rinse them under running water.

Step 3

In a pressure cooker, add the soybeans and 600 ml of fresh water. Cook on high heat until the pressure is reached, then reduce to a simmer and cook for 15 minutes.

Step 4

While the soybeans are cooking, heat 2 tablespoons of olive oil in a pan over medium heat.

Step 5

Add 1 teaspoon of cumin seeds to the hot oil. Once they begin to crackle, add the chopped onion and sauté until translucent.

Step 6

Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until fragrant.

Step 7

Add the pureed tomato, turmeric powder, coriander powder, and salt to the pan. Cook until the tomato puree thickens and the oil begins to separate.

Step 8

When the soybeans are cooked, release the pressure from the cooker and let them cool slightly.

Step 9

Add the cooked soybeans along with their water to the tomato mixture. Stir well to combine.

Step 10

Simmer the mixture on low heat for about 20-25 minutes, allowing the flavors to meld and the sauce to thicken.

Step 11

Stir in the garam masala and adjust the seasoning with salt if necessary.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot and enjoy your keto-friendly rajma with cauliflower rice or sauteed vegetables.

Nutrition Facts

Serving size	(1448.0g)

Amount per serving	% Daily Value*
Calories	1059.3

Total Fat 59.8g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2437.1mg	0%
Total Carbohydrate 74.8g	0%
Dietary Fiber 20.3g	0%
Total Sugars 21.2g
Protein 60.1g	0%

Vitamin D 0IU	0%
Calcium 602.0mg	0%
Iron 30.3mg	0%
Potassium 3540.6mg	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: 49.9%

Protein: 22.3%

Carbs: 27.8%