Low Fat Rajma Curry

Indulge in the hearty and wholesome flavors of this Low Fat Rajma Curry, a lighter twist on the classic North Indian comfort food. This recipe prioritizes healthy eating without sacrificing taste, featuring protein-packed kidney beans simmered in a rich and aromatic tomato-based gravy. Infused with fragrant spices like cumin, coriander, and garam masala, and prepared using just a tablespoon of olive oil, this curry is a guilt-free delight. Ready in under an hour, it's perfect for busy weeknights or satisfying family dinners. Serve this flavorful and nutritious rajma curry with steamed rice or whole-grain bread for a perfectly balanced meal everyone will love!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Kidney beans (rajma), soaked overnight
• 1 medium Onion, finely chopped
• 2 large Tomato, pureed
• 2 teaspoons Ginger-garlic paste
• 1 unit Green chili, finely chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon or to taste Salt
• 2 tablespoons Cilantro (coriander leaves), chopped
• 4 cups Water
• 1 tablespoon Olive oil

Directions

Step 1

Rinse the soaked kidney beans thoroughly and drain the water. In a pressure cooker, add the drained kidney beans and 3 cups of water. Pressure cook for whistles or until the beans are completely cooked but not mushy. Once done, set them aside.

Step 2

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.

Step 3

Add the finely chopped onion and sauté until it turns golden brown.

Step 4

Now add 2 teaspoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

Step 5

Stir in the pureed tomatoes and chopped green chili. Cook until the oil starts to separate from the tomato-onion mixture.

Step 6

Add 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and mix well. Cook for another 2 minutes.

Step 7

Add the cooked kidney beans along with its water. Stir well and adjust the salt as needed. If the curry is too thick, add more water to achieve the desired consistency.

Step 8

Let the curry simmer for about 15 minutes on low heat, allowing the flavors to blend well.

Step 9

Add 0.5 teaspoon of garam masala and mix well. Cook for another 2-3 minutes.

Step 10

Garnish with 2 tablespoons of chopped cilantro and serve hot with steamed rice or bread of your choice.

Nutrition Facts

Serving size	(1620.2g)

Amount per serving	% Daily Value*
Calories	764.7

Total Fat 17.8g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2442.8mg	0%
Total Carbohydrate 119.2g	0%
Dietary Fiber 31.6g	0%
Total Sugars 11.2g
Protein 39.6g	0%

Vitamin D 0IU	0%
Calcium 272.4mg	0%
Iron 14.5mg	0%
Potassium 2442.5mg	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: 20.1%

Protein: 19.9%

Carbs: 59.9%