Low Fat Rajma Masala

Indulge in the wholesome flavors of Low Fat Rajma Masala, a heartwarming North Indian classic made lighter yet equally delicious! This healthier twist on the beloved rajma curry features tender, protein-packed kidney beans simmered in a rich tomato and aromatic spice base, all without the use of excessive oil. With a quick sauté of cumin, onions, and ginger-garlic paste, and a vibrant blend of turmeric, coriander, and garam masala, this recipe delivers bold, comforting flavors in every bite. Perfectly balanced and simmered to perfection, this dish is ideal for pairing with steamed rice or whole-grain chapatis. Whether you're seeking a high-protein vegetarian meal or simply looking for a low-fat, flavorful dinner option, this easy-to-make rajma masala is sure to satisfy your taste buds guilt-free!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Kidney beans (rajma), dried
• 4 cups Water
• 1 large Onion, finely chopped
• 2 large Tomatoes, pureed
• 1 tablespoon Ginger-garlic paste
• 2 small Green chilies, chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 0 Oil spray
• 0.25 cup Cilantro, chopped (for garnish)

Directions

Step 1

Rinse and soak the dried kidney beans in water overnight or for at least 8 hours. Drain the beans and set aside.

Step 2

In a pressure cooker, add the soaked kidney beans along with 4 cups of water. Cook the beans on medium heat for about 15-20 minutes, or until they become tender. Allow the pressure to release naturally before opening the lid.

Step 3

In a large pan, lightly spray with oil and heat over medium flame. Add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Add the chopped onions and sauté until they become translucent, about 5 minutes.

Step 5

Stir in the ginger-garlic paste and green chilies, and cook for another 1-2 minutes until the raw smell disappears.

Step 6

Add the pureed tomatoes and cook for 5-7 minutes until the tomato mixture reduces and the oil begins to separate a bit.

Step 7

Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another minute to let the spices blend well.

Step 8

Add the cooked kidney beans along with the cooking liquid from the pressure cooker. Stir well to combine all ingredients.

Step 9

Let the rajma masala simmer uncovered on low heat for about 15 minutes, or until the gravy thickens to your desired consistency. Stir occasionally to prevent sticking.

Step 10

Sprinkle garam masala over the top and stir the mixture gently.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Enjoy your Low Fat Rajma Masala with steamed rice or warm whole-grain chapatis.

Nutrition Facts

Serving size	(1535.1g)

Amount per serving	% Daily Value*
Calories	852.4

Total Fat 4.6g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2501.7mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 58.2g	0%
Total Sugars 17.6g
Protein 55.2g	0%

Vitamin D 0IU	0%
Calcium 504.3mg	0%
Iron 21.7mg	0%
Potassium 4060.4mg	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: 4.6%

Protein: 24.8%

Carbs: 70.6%