Rajma (Kidney Bean) Curry
A hearty rajma curry rich in plant protein, iron and fibre — supports steady energy and helps prevent constipation, a prenatal favourite with rice.
Total Time
45 min
Serves
3 people
Calories
260 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber10 g
- Iron3.5 mg
Ingredients
- Rajma (kidney beans), soaked overnight – 1 cup
- Onion, finely chopped – 1 large
- Tomato puree – 1 cup
- Ginger-garlic paste – 1 tbsp
- Cumin seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Garam masala – 1 tsp
- Oil – 2 tbsp
- Salt – to taste
- Coriander leaves – for garnish
Instructions
- 1
Pressure cook soaked rajma with salt and water for 5-6 whistles until soft.
- 2
Heat oil, add cumin seeds, then chopped onion; sauté until golden.
- 3
Add ginger-garlic paste, cook 1 minute, then add tomato puree and spices. Cook until oil separates.
- 4
Add cooked rajma along with its water; simmer 15-20 minutes until curry thickens.
- 5
Garnish with coriander; serve with steamed rice.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber10 g
- Iron3.5 mg
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