A classic North Indian curry made with red kidney beans simmered in a spiced tomato-onion gravy. Rich, hearty, and perfect served with rice or flatbread.
indian
Nutrition
Provides high plant-based protein, dietary fiber, and essential vitamins and minerals while being naturally low in fat and cholesterol-free.
| Calories | 200 kcal |
| Energy | 837 kJ |
| Protein | 8 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrate | 30 g |
| Sugars | 5 g |
| Dietary Fibre | 6 g |
| Sodium | 300 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnercurrylunchveganvegetarianmeal prepmain courseone potfamily friendlystovetop
Rajma Recipe
Holy Cow Vegan (Vaishali Honawar)
6
servings
0
per serve
0
minutes
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Ingredients
Equipment
Wide skillet or saucepan
Wooden spoon or spatula
Instructions
1
Heat oil in a wide skillet or saucepan. Add the ajwain or carom seeds and sauté for 30 seconds.
2
Add the onions to the pan along with some salt. Sauté over medium high heat until they are browned, about 5-7 minutes.
3
Add ginger garlic paste and mix it in for 30 seconds.
4
Pour in all of the tomato puree, then mix in the turmeric, cayenne, ground cumin, ground coriander and amchur (mango powder).
5
Cook the tomato onion sauce, stirring frequently, until almost all the moisture has evaporated.
6
Add the kidney beans to the pan along with two cups water or, if you cooked the kidney beans from scratch, the cooking liquid. If you don't have enough cooking liquid from the beans just add more water until you have two cups.
7
Bring the rajma to a boil. Lower heat and simmer 10 minutes. If the curry feels too thick for your liking you can add more water. Rajma should be a little soupy but not watery.
8
Add the kasoori methi and the chana masala powder and mix them in. Finally, add fresh cilantro, mix, and check for salt. Stir in the optional butter, if using. Turn off heat and serve hot.
Rajma Recipe
Holy Cow Vegan (Vaishali Honawar)
6
servings
0
per serve
0
minutes
A classic North Indian curry made with red kidney beans simmered in a spiced tomato-onion gravy. Rich, hearty, and perfect served with rice or flatbread.
indian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Wide skillet or saucepan
Wooden spoon or spatula
Instructions
1
Heat oil in a wide skillet or saucepan. Add the ajwain or carom seeds and sauté for 30 seconds.
2
Add the onions to the pan along with some salt. Sauté over medium high heat until they are browned, about 5-7 minutes.
3
Add ginger garlic paste and mix it in for 30 seconds.
4
Pour in all of the tomato puree, then mix in the turmeric, cayenne, ground cumin, ground coriander and amchur (mango powder).
5
Cook the tomato onion sauce, stirring frequently, until almost all the moisture has evaporated.
6
Add the kidney beans to the pan along with two cups water or, if you cooked the kidney beans from scratch, the cooking liquid. If you don't have enough cooking liquid from the beans just add more water until you have two cups.
7
Bring the rajma to a boil. Lower heat and simmer 10 minutes. If the curry feels too thick for your liking you can add more water. Rajma should be a little soupy but not watery.
8
Add the kasoori methi and the chana masala powder and mix them in. Finally, add fresh cilantro, mix, and check for salt. Stir in the optional butter, if using. Turn off heat and serve hot.
dinnercurrylunchveganvegetarianmeal prepmain courseone potfamily friendlystovetop
Nutrition
Provides high plant-based protein, dietary fiber, and essential vitamins and minerals while being naturally low in fat and cholesterol-free.
| Calories | 200 kcal |
| Energy | 837 kJ |
| Protein | 8 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrate | 30 g |
| Sugars | 5 g |
| Dietary Fibre | 6 g |
| Sodium | 300 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
