A protein- and fiber-rich North Indian classic: red kidney beans simmered in a spiced onion-tomato gravy, hearty over rice and completely plant-based.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Fit Rajma – Indian Spiced Kidney Bean Curry contains 385 calories per serving: 16 g protein, 62 g carbohydrate and 7 g fat. It takes 45 minutes in total and makes 2 servings.
Rajma is one of North India's most beloved home-cooked dishes, simmering red kidney beans in a rich, spiced onion-tomato gravy. High in fiber and plant protein, it keeps you full for hours and forms a balanced meal when served over basmati rice.
Heat the oil in a pot and add the cumin seeds until they sizzle.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 1 minute.
Add the tomato puree, coriander, turmeric, chili and salt, and cook until the oil separates.
Add the kidney beans and 1.5 cups of water, then bring to a boil.
Lower the heat and simmer for 20 minutes, mashing a few beans to thicken the gravy.
Stir in the garam masala, garnish with cilantro and serve over the basmati rice.
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