High Protein Cooked Rajma

Elevate your weekday meals with this hearty and nutritious High Protein Cooked Rajma recipe, a perfect blend of wholesome ingredients and bold Indian spices. Packed with tender, protein-rich kidney beans simmered in a flavorful tomato-onion gravy infused with aromatic garlic, ginger, and the warmth of garam masala, this dish is as comforting as it is satisfying. The slow-cooked flavors meld beautifully, while the subtle kick from optional green chilies adds a customizable level of spice. Ready in just over an hour and perfect for meal prep, this high-protein vegan curry pairs wonderfully with steamed rice or warm chapatis for a well-rounded meal. Whether you're looking to boost your protein intake, explore Indian cuisine, or enjoy a nutritious homemade dinner, this rajma recipe checks all the boxes for taste, nutrition, and simplicity.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup dried kidney beans (rajma)
• 4 cups water
• 1 large, finely chopped onion
• 2 medium, pureed tomatoes
• 1 inch piece, minced ginger
• 4 minced garlic cloves
• 1 chopped (optional for spice) green chili
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 1.5 teaspoons or to taste salt
• 2 tablespoons oil
• 2 tablespoons, chopped coriander leaves

Directions

Step 1

Wash the dried kidney beans thoroughly and soak them in 3 cups of water overnight or for at least 8 hours.

Step 2

Drain the soaked beans and transfer them to a pressure cooker. Add 3 cups of fresh water and pressure cook the beans for about 20-25 minutes on medium heat or until they are tender. If using an Instant Pot, cook them on 'Bean' mode for about 25 minutes.

Step 3

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

Step 4

Add chopped onions and sauté until they turn golden brown.

Step 5

Add minced ginger and garlic, followed by the green chili, and sauté for another 2-3 minutes until the raw aroma disappears.

Step 6

Pour in the tomato puree and cook for about 5-7 minutes until the oil starts to separate from the mixture.

Step 7

Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and sauté for another 2 minutes.

Step 8

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

Step 9

Let it simmer on low heat for about 15-20 minutes, stirring occasionally. Adjust the consistency of the curry by adding water as needed.

Step 10

Add garam masala and mix well. Let it simmer for another 2 minutes.

Step 11

Turn off the heat. Garnish with freshly chopped coriander leaves.

Step 12

Serve hot with steamed rice or chapati.

Nutrition Facts

Serving size	1700.2 grams (1700.2g)

Amount per serving	% Daily Value*
Calories	1121

Total Fat 32.60g	42%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 3654mg	159%
Total Carbohydrate 163.40g	59%
Dietary Fiber 59.70g	213%
Total Sugars 21.60g
Protein 55.60g	111%

Vitamin D 0IU	0%
Calcium 505mg	39%
Iron 23mg	127%
Potassium 4061mg	86%

*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: 25.1%

Protein: 19.0%

Carbs: 55.9%