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Rajma
- Natasha Kanade
- January 24, 2022
- Easy
- Servings - 2-3
- Calories - 591
Nutrients
- Protein - 48.8g
- Fats - 28.9g
- Carbs - 118.3g
- Fiber - 47.1g
Ingredients:
- ¼ teaspoon of turmeric powder
- 1 ¼ cup of kidney beans
- 2 teaspoons of coriander powder
- 2 finely chopped green chilies
- 1 ½ teaspoon red chili powder
- 1 large onion diced, salt as per taste
- 1 teaspoon of ginger-garlic paste
- 2-3 ripe tomatoes (sliced),
- 1 tablespoon of olive oil, 2-3 bay leaves
- 1 teaspoon of cumin seeds
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Remember to soak the kidney beans overnight in slightly warm water, before cooking them.
- Steaming the kidney beans in the pressure cooker with 3 cups of water, till it becomes tender, can be an alternate option as well.
- Next, sauté the tomato slices, onions, turmeric powder, cumin seeds, bay leaves in oil. Fry it till [ drops of oil] it turns into a lovely golden brown color.
- Then add the remaining ingredients, including the softened kidney beans and half a cup of water to lighten the thick accumulated gravy. Mix it well. Let the juices of the spice get well absorbed into the red skin of the rajma.