Rajma Sabzi

Elevate your vegetarian dinner game with this flavorful Rajma Sabzi recipe, a North Indian classic that combines tender pressure-cooked kidney beans with a robust, spiced tomato-onion gravy. Featuring aromatic ingredients like cumin, ginger, garlic, and a touch of garam masala, this dish delivers a comforting, protein-packed meal that's perfect when paired with steamed basmati rice, roti, or naan. The overnight soaking of the beans ensures a buttery texture, while a slow simmer allows the spices to meld beautifully, resulting in a thick, luscious curry. Simple yet satisfying, this recipe is a wholesome choice for busy weeknights or weekend feasts.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans
• 3 cups Water
• 1 medium, finely chopped Onion
• 2 medium, chopped Tomatoes
• 1 inch, grated Ginger
• 4 cloves, minced Garlic
• 1 chopped Green chili
• 2 tablespoons Oil
• 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 or to taste Salt
• 2 tablespoons, chopped Fresh coriander leaves

Directions

Step 1

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

Step 2

After soaking, drain the kidney beans and transfer them to a pressure cooker. Add 3 cups of fresh water and pressure cook on medium heat for about 20-25 minutes, or until the beans are soft and cooked. Let the pressure release naturally.

Step 3

In a large pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them splutter.

Step 4

Add the finely chopped onions and sauté until they turn golden brown, about 5-6 minutes.

Step 5

Stir in the grated ginger, minced garlic, and chopped green chili. Sauté for another 2 minutes until fragrant.

Step 6

Add the chopped tomatoes and cook until they become soft and oil starts to separate from the mixture, about 5-7 minutes.

Step 7

Mix in the turmeric powder, coriander powder, and red chili powder. Cook for another 2 minutes to allow the spices to release their aroma.

Step 8

Now, add the cooked kidney beans along with the cooking liquid to the pan. Stir well to combine the beans with the spice mixture.

Step 9

Season with salt and bring the mixture to a gentle simmer. Let it cook for 20-25 minutes, stirring occasionally to prevent sticking. Add more water if necessary to adjust consistency.

Step 10

Once the sauce has thickened a bit and the flavors have melded, stir in the garam masala and cook for another 2 minutes.

Step 11

Turn off the heat and garnish with freshly chopped coriander leaves.

Step 12

Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	1401 grams (1401.0g)

Amount per serving	% Daily Value*
Calories	1092

Total Fat 32.40g	42%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 2462mg	107%
Total Carbohydrate 156.80g	57%
Dietary Fiber 58.20g	208%
Total Sugars 19.30g
Protein 53.80g	108%

Vitamin D 0IU	0%
Calcium 471mg	36%
Iron 22mg	123%
Potassium 3936mg	84%

*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: 25.7%

Protein: 19.0%

Carbs: 55.3%