High Protein Rajma Curry

Dive into the nourishing flavors of **High Protein Rajma Curry**, a comforting, vegetarian North Indian classic that's as wholesome as it is delicious. This recipe features perfectly tender kidney beans simmered in a richly spiced tomato and onion gravy, creating a protein-packed dish that’s both hearty and healthy. Enhanced with aromatic spices like garam masala, cumin, and coriander, this curry is a perfect fit for those seeking flavorful, plant-based meals. Serve it with steamed rice or warm bread to soak up the luscious curry, making it an ideal choice for weeknight dinners or weekend feasts. With its fiber-rich kidney beans and vibrant seasonings, this high-protein rajma curry is a delightful fusion of taste and nutrition, perfect for anyone looking to add more plant-based protein to their diet.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans (rajma)
• 3 cups Water
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, pureed
• 1 tablespoon Ginger-garlic paste
• 1 small Green chili, finely chopped
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Cilantro, chopped

Directions

Step 1

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

Step 2

2. Drain the soaked kidney beans. Place them in a pressure cooker with 3 cups of fresh water. Cook on medium heat for 15-20 minutes until the beans are soft. Set aside.

Step 3

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

Step 4

4. Add the chopped onion and sauté until golden brown.

Step 5

5. Stir in the ginger-garlic paste and sauté for another 2-3 minutes until the raw aroma disappears.

Step 6

6. Add the chopped green chili and give it a quick stir.

Step 7

7. Pour in the pureed tomatoes, turmeric, coriander powder, and red chili powder. Cook for 5-7 minutes until the tomatoes thicken and the oil starts to separate.

Step 8

8. Add the boiled kidney beans along with their cooking liquid. Stir well and bring the mixture to a simmer.

Step 9

9. Add salt and let the curry cook on low heat for 15-20 minutes. Stir occasionally to ensure it doesn’t stick to the bottom.

Step 10

10. Once done, add garam masala and mix well. Simmer for an additional 5 minutes.

Step 11

11. Garnish with chopped cilantro before serving. Serve hot with steamed rice or bread.

Nutrition Facts

Serving size	1199.2 grams (1199.2g)

Amount per serving	% Daily Value*
Calories	1028

Total Fat 29.60g	38%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2478mg	108%
Total Carbohydrate 149.60g	54%
Dietary Fiber 55.60g	199%
Total Sugars 14.90g
Protein 53.00g	106%

Vitamin D 0IU	0%
Calcium 433mg	33%
Iron 23mg	125%
Potassium 3655mg	78%

*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: 24.7%

Protein: 19.7%

Carbs: 55.6%