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Rajma (Red Beans) Curry Recipe
|Rajma||1 Cup (16 tbs)|
|Onions||1 , cut thinly|
|Ginger garlic paste||1 Teaspoon|
|Coriander powder||1⁄2 Teaspoon (Dhaniya Powder)|
|Garam masala powder||1⁄2 Teaspoon|
|Turmeric powder||2 Pinch|
|Chili powder||To Taste|
|Mustard seeds||1⁄2 Teaspoon|
|Jeera seeds||1 Teaspoon (Cumin)|
Calories 165 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 1.6 g8%
Trans Fat 0 g
Cholesterol 6.7 mg
Sodium 127.8 mg5.3%
Total Carbohydrates 27 g8.9%
Dietary Fiber 6.7 g26.7%
Sugars 4.8 g
Protein 9 g17.8%
Vitamin A 18.1% Vitamin C 50.4%
Calcium 7.2% Iron 18%
*Based on a 2000 Calorie diet
Pressure cook Rajma Seeds with two cups of water until 4-5 whistles.
Cut & puree tomatoes, yogurt, green chillies in a blender
Heat oil in a vessel & add mustard, jeera, onions, ginger garlic paste, curry leaves. Saute until onions turn golden brown.
Add the blended mixture and little water & let it boil for about 5 minutes.
Add pressure cooked Rajma to this (with the leftover water in the cooker). Add dhaniya powder, garam masala powder, salt and chilly powder. Cook until the extra water evaporates & gravy begins to thicken.
Add a dash of butter and remove from flame. Garnish with cilantro. Serve hot with rice/rotis.