Low Fat Rajma Sabzi

Indulge in the hearty and wholesome goodness of Low Fat Rajma Sabzi, a lightened-up twist on the traditional Indian kidney bean curry. This nutritious dish is packed with protein-rich red kidney beans simmered in a flavorful tomato-onion base, infused with aromatic spices like cumin, coriander, and garam masala. By using just a tablespoon of olive oil and omitting heavy creams or butters, this recipe offers the same comforting flavors of classic rajma without the extra calories. Perfect for a healthy weeknight dinner or a meal-prep staple, this one-pot wonder is ready in under an hour and pairs beautifully with steamed rice or whole-grain flatbreads. Garnished with fresh cilantro and a squeeze of zesty lemon, this low-fat rajma sabzi is a vibrant, crowd-pleasing dish that brings the richness of Indian cuisine right to your table.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Red kidney beans (Rajma)
• 4 cups Water
• 1 tablespoon Olive oil
• 1 large Onion, finely chopped
• 2 medium Tomato, pureed
• 1 teaspoon Ginger-garlic paste
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the red kidney beans thoroughly and soak them in water for at least 6 hours or overnight.

Step 2

Drain the soaked beans and transfer them to a pressure cooker. Add 4 cups of fresh water and close the lid.

Step 3

Cook the beans under pressure for 15-20 minutes or until they are soft and tender. Allow the pressure to release naturally.

Step 4

In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat.

Step 5

Add cumin seeds and let them splutter. Then, add the finely chopped onion and sauté until golden brown.

Step 6

Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.

Step 7

Add the tomato puree and cook until the oil starts to separate from the sides of the pan.

Step 8

Mix in the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes.

Step 9

Add the cooked kidney beans along with their cooking liquid. Stir well to combine.

Step 10

Let the curry simmer on low heat for about 15 minutes, stirring occasionally to prevent sticking.

Step 11

Add the garam masala and mix well. Adjust salt and spice levels as per taste.

Step 12

Garnish with chopped cilantro and a tablespoon of lemon juice before serving.

Step 13

Serve hot with steamed rice or your choice of Indian bread.

Nutrition Facts

Serving size	(1461.2g)

Amount per serving	% Daily Value*
Calories	522.4

Total Fat 17.1g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2438.6mg	0%
Total Carbohydrate 76.2g	0%
Dietary Fiber 19.3g	0%
Total Sugars 12.1g
Protein 22.5g	0%

Vitamin D 0IU	0%
Calcium 232.6mg	0%
Iron 12.5mg	0%
Potassium 1670.3mg	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: 28.0%

Protein: 16.4%

Carbs: 55.5%