RAJMA - Food Canvas

Rajma is a popular vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices and, is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India and Nepal. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.A 100 gram serving of boiled Rajma beans contains about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate. Rajma chawal is kidney beans served with boiled rice.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Masala Recipe

• Kidney Beans soaked overnight 1 cup

• Tomato Puree to taste

• Oil 4 tablespoons

• Onions finely chopped 2 medium

• Ginger-garlic paste 2 tablespoons

• Coriander powder 2 teaspoons

• Cumin powder 1 teaspoon

• Red chilli powder 1 teaspoon

• Tomato puree 1/2 cup

• Garam masala powder 1 1/2 teaspoons

• Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.

Step 2

Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.

Step 3

Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.

Step 4

Add tomato puree and mix again. Sauté for 3-4 minutes.

Step 5

Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.

Step 6

Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.

Step 7

Garnish with coriander leaves and serve hot.

Nutrition Info

Calories : 1462 kcal Kcal

Carbohydrates : 176.4 gm gm

Protein : 48.2 gm gm

Fat : 62.8 gm gm

Other :
0