Rajma Curry With Oil Recipe

Rajma cooked in a spicy onion tomato masala till the beans are soft and flavourful. Best had along with hot steamed rice. Rajma or kidney beans, are a treasure trove of health benefits. It is an excellent source of dietary fibers, which help to boost your digestive system and also keep your heart healthy.

Nutritional info

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  • 28.2 mcg
    Vitamin A
  • 106.9 kcal
  • 10.1 gm
  • 1.9 gm
  • 30.4 mg
  • 1.3 mg
  • 2.2 mg
    Vitamin C
  • 5.5 gm
    Total Fat
1.0 Tbsp(17.0 gm) Rajma
2.0 Chopped Tbsp(16.0 gm) Onion
2.0 Chopped Tbsp(25.0 gm) Tomato
1/4 Chopped Tsp(0.53 gm) Green Chilli
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1 Tsp(5.0 gm) Ginger Garlic Paste
1/2 Tsp(1.0 gm) Jeera
1/2 Tsp(0.82 gm) Dhania Powder
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Powder Tsp(0.54 gm) Red Chilly
1.0 Number(0.3 gm) Bay Leaf
1/4 Tsp(0.74 gm) Hing
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
100.0 Ml(100.0 ml) Water
  • In a pan, heat 2 tsp oil.

  • Add 1/2 tsp jeera, 1/4 tsp hing, 1/4 tsp chopped green chili and 1 bay leaf.

  • Next, add 1 tsp ginger garlic paste, 2 tbsp of each chopped onion and tomato and saute well.

  • Add 1/4 tsp haldi, 1/2 tsp dhania powder and 1/4 tsp each of dry mango powder and red chilli powder.

  • Saute all the ingredients well.

  • Then add sufficient water and the boiled rajma and mix well.

  • Cover the pan with a lid and cook.

  • Add 1/4 tsp salt and 1 tsp chopped coriander leaves and mix well.

  • Serve hot with rice