High Protein Rajma Sabzi

Packed with plant-based protein and bursting with bold Indian flavors, this High Protein Rajma Sabzi is a wholesome twist on the classic rajma recipe. Featuring tender red kidney beans cooked to perfection in a rich, aromatic tomato-onion gravy seasoned with cumin, garam masala, and other earthy spices, this dish is a deliciously satisfying option for vegetarians and vegans alike. Perfect as a hearty main course, it pairs beautifully with steamed rice or warm chapatis for a comforting, protein-rich meal. With minimal prep and simple ingredients, this nutritious recipe is an excellent choice for weeknight dinners or cozy family lunches.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans (rajma)
• 4 cups Water
• 1 large Onion, finely chopped
• 2 large Tomatoes, pureed
• 1 tablespoon Ginger-garlic paste
• 1 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 Oil
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the dried red kidney beans thoroughly under cold water, then soak them in 3 cups of water overnight or for at least 8 hours.

Step 2

After soaking, drain the water and transfer the kidney beans to a pressure cooker. Add 4 cups of fresh water to the cooker.

Step 3

Pressure cook the beans for about 20 minutes or until they become soft and tender. Once done, let the pressure release naturally.

Step 4

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

Step 5

Add the finely chopped onion and sauté for 3-4 minutes until they turn golden brown.

Step 6

Add the ginger-garlic paste and chopped green chili. Sauté for another 2 minutes until the raw smell disappears.

Step 7

Pour in the pureed tomatoes and cook for 5-6 minutes until the oil starts to separate from the masala.

Step 8

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

Step 9

Add the boiled kidney beans along with the water from the pressure cooker. Stir well and let it simmer for 20 minutes over low heat, allowing the flavors to meld together.

Step 10

Adjust the consistency by adding more water if needed. Stir in the garam masala and mix well.

Step 11

Garnish with fresh coriander leaves before serving.

Step 12

Serve hot with steamed rice or chapati for a complete meal.

Nutrition Facts

Serving size	1481 grams (1481.0g)

Amount per serving	% Daily Value*
Calories	1068

Total Fat 31.50g	40%
Saturated Fat 2.40g	12%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2487mg	108%
Total Carbohydrate 153.40g	56%
Dietary Fiber 56.40g	201%
Total Sugars 16.70g
Protein 53.50g	107%

Vitamin D 0IU	0%
Calcium 460mg	35%
Iron 23mg	126%
Potassium 3727mg	79%

*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: 19.3%

Carbs: 55.2%