Low Carb Rajma Sabzi

Savor the comforting flavors of Indian cuisine with this Low Carb Rajma Sabzi, a healthier twist on the classic rajma dish. Bursting with bold spices like garam masala, cumin, and coriander, this recipe transforms tender canned kidney beans into a rich, aromatic curry, perfect for those seeking a low-carb alternative. Freshly pureed tomatoes and diced green bell peppers lend natural sweetness and depth, while a garnish of vibrant cilantro ties the dish together. Ready in just 40 minutes, this simple yet satisfying one-pan wonder is ideal for quick weeknight dinners. Serve it hot as a standalone meal or pair it with low-carb bread or a fresh salad for a wholesome, guilt-free indulgence. Vegetarian, flavorful, and easy to prepare, this recipe is a must-try for anyone looking to enjoy a low-carb twist on a traditional Indian favorite!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Kidney beans (canned, drained and rinsed)
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 whole Onion (medium, finely chopped)
• 1 teaspoon Ginger (fresh, grated)
• 3 whole Garlic cloves (minced)
• 2 whole Tomatoes (large, pureed or blended to a smooth consistency)
• 1 whole Green bell pepper (diced)
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped)
• 0.5 cup Water

Directions

Step 1

Heat the olive oil in a large skillet or pan over medium heat.

Step 2

Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 3

Add the finely chopped onion to the pan and sauté until the onion becomes translucent, about 5 minutes.

Step 4

Stir in the grated ginger and minced garlic, and cook for an additional 1 minute until the raw smell disappears.

Step 5

Add the pureed tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes thicken and release oil.

Step 6

Add the diced green bell pepper and cook for another 2-3 minutes.

Step 7

Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2 minutes to allow the spices to integrate.

Step 8

Add the drained and rinsed kidney beans along with the water. Stir to combine all the ingredients.

Step 9

Cover the pan and let the mixture simmer on low heat for 10 minutes, allowing the flavors to meld together.

Step 10

Once cooked, uncover the pan and check for seasoning, adjusting salt if necessary.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot as a side dish or main course with a low-carb bread or salad.

Nutrition Facts

Serving size	(902.7g)

Amount per serving	% Daily Value*
Calories	720.0

Total Fat 31.6g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1646.7mg	0%
Total Carbohydrate 89.3g	0%
Dietary Fiber 26.2g	0%
Total Sugars 12.0g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 242.2mg	0%
Iron 12.0mg	0%
Potassium 2026.3mg	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: 38.0%

Protein: 14.2%

Carbs: 47.8%