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Tender kidney beans simmered in a rich, aromatic tomato and onion gravy spiced with classic Indian masalas. This hearty Punjabi comfort food is perfect with steamed rice, making it a beloved North Indian staple.
For 4 servings
Pressure Cook the Rajma
Prepare the Masala Base
Cook the Tomato Gravy
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Tender kidney beans simmered in a rich, aromatic tomato and onion gravy spiced with classic Indian masalas. This hearty Punjabi comfort food is perfect with steamed rice, making it a beloved North Indian staple.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 318.77 calories per serving with 13.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
For a richer, restaurant-style version, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking, just before garnishing.
Add diced potatoes or carrots along with the rajma in the pressure cooker to make it a more wholesome one-pot meal.
Use the 'Sauté' mode for making the masala, then add the soaked rajma and water. Pressure cook on 'Bean/Chili' mode for 25-30 minutes, followed by a natural pressure release.
Kidney beans are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making it a great meal for vegetarians and vegans.
The high fiber content in rajma aids digestion, prevents constipation, promotes a healthy gut microbiome, and helps in regulating blood sugar levels.
Rajma is rich in soluble fiber, potassium, and magnesium, which help lower cholesterol, manage blood pressure, and reduce the risk of cardiovascular diseases.
This dish is a good source of minerals like iron for preventing anemia, manganese for bone health, and folate, which is vital for cell growth and metabolism.
One serving of Rajma Masala (approximately 1 cup or 410g) contains an estimated 380-420 calories. This can vary based on the amount of oil used and the serving size.
Yes, Rajma Masala is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron, potassium, and magnesium. It supports muscle health, aids digestion, and is good for the heart.
Absolutely. To cook without a pressure cooker, boil the soaked rajma in a large, heavy-bottomed pot with water and whole spices. It will take significantly longer, about 1.5 to 2 hours, for the beans to become completely tender. Ensure you keep topping up with hot water as needed.
This can happen for a few reasons: the kidney beans might be old, they weren't soaked for long enough (minimum 8 hours is recommended), or you might have hard water. Adding salt at the beginning of cooking can also sometimes prevent beans from softening; you can try adding it later with the masala.
This recipe is naturally vegan as it uses vegetable oil. If a recipe calls for ghee, simply substitute it with any neutral-flavored vegetable oil, coconut oil, or a vegan butter alternative.