Soy-Free Rajma Sabzi

Dive into the hearty goodness of this Soy-Free Rajma Sabzi, a comforting North Indian dish that showcases tender red kidney beans simmered in a rich, spiced tomato-onion gravy. Perfect for those with soy allergies or looking to enjoy a wholesome plant-based meal, this recipe uses a vibrant blend of aromatic spices like cumin, coriander, and garam masala to create layers of irresistible flavor. Soaked and pressure-cooked rajma ensures a velvety texture, while fresh garlic, ginger, and cilantro elevate the dish with their bold and refreshing notes. Ready in under an hour, this vegan and gluten-free curry pairs beautifully with steamed rice or warm naan, making it an ideal choice for a soul-satisfying weeknight dinner or special family gathering.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Red kidney beans (rajma), dried
• 4 cups Water (for soaking)
• 4 cups Water (for pressure cooking)
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 4 large Garlic cloves, minced
• 1 teaspoon Ginger, minced
• 2 medium Tomatoes, pureed
• 1 medium Green chili, finely chopped
• 2 teaspoons Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala powder
• 1.5 teaspoons Salt
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

Rinse the red kidney beans thoroughly under cold running water. Soak them in 4 cups of water overnight or for at least 8 hours.

Step 2

Drain the soaked beans, rinse again, and place them in a pressure cooker with 4 cups of water. Pressure cook for 20-25 minutes or until the beans are soft and cooked through.

Step 3

In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 4

Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

Step 5

Add the minced garlic and ginger, and cook for another 2 minutes until the raw smell disappears.

Step 6

Stir in the tomato puree and chopped green chili. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.

Step 7

Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for an additional 2 minutes to blend the spices.

Step 8

Add the cooked kidney beans along with the water in which they were cooked. Stir to combine and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally, until the gravy thickens and the flavors meld together.

Step 10

Stir in the garam masala powder and cook for another 2 minutes.

Step 11

Garnish with chopped cilantro and serve hot with steamed rice or naan.

Nutrition Facts

Serving size	(2417.0g)

Amount per serving	% Daily Value*
Calories	1070.1

Total Fat 31.7g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3635.7mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 57.2g	0%
Total Sugars 14.9g
Protein 54.2g	0%

Vitamin D 0IU	0%
Calcium 434.0mg	0%
Iron 20.3mg	0%
Potassium 3721.6mg	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: 25.5%

Protein: 19.4%

Carbs: 55.0%