Sugar-Free Rajma Curry

Indulge in the comforting flavors of Sugar-Free Rajma Curry, a wholesome and health-conscious twist on the classic Indian favorite. This recipe features tender, protein-packed red kidney beans simmered in a rich, aromatic tomato and spice gravy, all without the need for added sugar. The blend of cumin, coriander, and garam masala infuses every bite with authentic and robust flavors, while the use of olive or sunflower oil keeps it light and heart-healthy. Perfect for diabetics or anyone seeking a sugar-free yet satisfying meal, this Rajma Curry pairs beautifully with steamed rice or warm flatbreads for a nourishing dinner. With its overnight bean soaking and slow cooking, it’s an ideal make-ahead dish that only gets better as the flavors meld. Enjoy this guilt-free comfort food that brings both health and indulgence to the table!

Nutriscore Rating: 77/100

Prep Time:480 mins

Cook Time:60 mins

Total Time:540 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans (rajma)
• 6 cups Water
• 2 tablespoons Oil (preferably olive or sunflower)
• 1 teaspoon Cumin seeds
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 2 large Tomatoes, pureed
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

Rinse the red kidney beans thoroughly under running water. Soak them in 3 cups of water overnight or for at least 8 hours.

Step 2

After soaking, drain the water and rinse the beans again.

Step 3

In a pressure cooker, add the soaked kidney beans and 3 cups of fresh water. Cook for 20-25 minutes on medium-high heat until the beans are soft and cooked through. Let the pressure release naturally.

Step 4

In a large pan, heat the oil over medium heat. Add cumin seeds and let them splutter.

Step 5

Add the finely chopped onions and sauté until they turn golden brown.

Step 6

Incorporate the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

Step 7

Mix in the pureed tomatoes and cook until the oil separates from the mixture.

Step 8

Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the spices with the tomato mixture for about 5 minutes.

Step 9

Add the boiled kidney beans along with their cooking liquid into the pan. Stir well and let it simmer for 20 minutes partly covered, stirring occasionally.

Step 10

Sprinkle garam masala on top and mix well. Let the curry simmer for another 5 minutes.

Step 11

Garnish with freshly chopped coriander leaves and serve hot with steamed rice or flatbreads of choice.

Nutrition Facts

Serving size	(1954.7g)

Amount per serving	% Daily Value*
Calories	1069.4

Total Fat 32.2g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2505.3mg	0%
Total Carbohydrate 154.2g	0%
Dietary Fiber 56.9g	0%
Total Sugars 16.2g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 511.8mg	0%
Iron 24.6mg	0%
Potassium 3739.5mg	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: 25.8%

Protein: 19.2%

Carbs: 55.0%