Rajma Masala
A delicious and nutritious dish made with Kidney beans cooked in a gravy of onion, tomato and spices which goes best with rice or rotis.
Servings: 8
Calories: 122kcal
Equipment
- 1 Pressure cooker
Ingredients
- 2 cups Kidney beans (soaked over night)
- 1 cup onion (finely chopped)
- 1 cup tomato (finely chopped)
- 2 green chillies slit use more if tolerated
- 1 tbsp ginger garlic paste
- ½ tsp Turmeric powder
- 1 tsp red chilli powder Kashmiri
- 3 tsp Coriander powder
- ¼ tsp garam masala powder
- ¼ tsp dry mango powder
- 1 cup Coriander leaves (chopped for garnishing)
- 1 inch ginger (julienne cut for garnishing)
- 1 tsp salt
- 1 tsp cumin seeds
- 3-4 cloves
- ½ inch cinnamon
- 3 tbsp vegetable oil
Instructions
- Soak the kidney beans in plenty of water overnight
- In a pressure cooker add the oil
- Add cumin seeds, cloves, cinnamon
- Add chopped onions and sautee well
- Add ginger garlic paste and sautee till the raw smell goes away
- Add chopped tomatoes and sautee until it leaves oil from the sides
- Add all the spices turmeric, chilli, cumin, coriander, amchur powders , garam masala and salt
- Add the soaked kidney beans and mix well
- Add enough water and pressure cook for 15 to 20 mins or for about 4 whistles
- When pressure releases , simmer for another 10 mins
- Add chopped coriander leaves and ginger for garnishing.
- Rajma is ready, Serve with rice or rotis.
Nutrition
Serving: 40g | Calories: 122kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 333mg | Potassium: 284mg | Fiber: 5g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg
