High Protein Rajma Masala

Rajma Chawal is an emotion in India. Kidney beans are a powerhouse of nutrition, packing a good amount of protein, iron, and fiber. This recipe focuses on keeping the gravy thick and flavorful without excessive oil.

Ingredients

• 250g Kidney Beans (Rajma) – Soaked overnight
• 2 Onions – Finely chopped
• 3 Tomatoes – Pureed
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1 tbsp Oil
• Coriander leaves for garnish

Instructions

1. Boil Rajma: Pressure cook the soaked kidney beans with salt and water for 4-5 whistles until soft.
2. Prepare Masala: Heat oil in a pan. Add cumin seeds. Sauté onions until golden brown.
3. Add Paste: Add ginger-garlic paste and cook for a minute.
4. Spices & Tomato: Add the dry spices (except garam masala) and mix. Pour in the tomato puree. Cook until the oil separates from the masala.
5. Simmer: Add the boiled rajma along with its water to the masala. Mash a few beans against the side of the pan to thicken the gravy.
6. Slow Cook: Cover and simmer for 10-15 minutes on low heat to let flavors meld.
7. Finish: Sprinkle garam masala and coriander leaves.
8. Serve: Best enjoyed with steamed rice (Rajma Chawal) or roti.

Tip

• Pair with rice for a complete protein profile (all essential amino acids).