Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

Name: Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 teaspoons oil; 1/2 cup onion chopped; 1/2 teaspoon cumin powder; 1/2 teaspoon paprika; 1/4 teaspoon turmeric powder; 1/4 teaspoon black pepper; 1/4 to 1/2 tsp cayenne; 1/2 to 1 teaspoon kashmiri garam masala or garam masala or chana masala blend; 1 bay leaf; pinch of asafoetida; 1 inch ginger chopped; 4 to 5 cloves of garlic peeled and chopped; 1/2 green chili chopped or to taste; 2 medium tomatoes chopped small; 1 teaspoon lemon juice; 1 15 oz can dark red kidney beans; 1/2 teaspoon salt or to taste; 1/4 teaspoon rock salt/black salt; 1/4 teaspoon raw sugar

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
2 servings
Calories
374 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

Danielle Hudson

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Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free.

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Ingredients

Servings

2 teaspoons oil
1/2 cup onion chopped
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper
1/4 to 1/2 tsp cayenne
1/2 to 1 teaspoon kashmiri garam masala or garam masala or chana masala blend
1 bay leaf
pinch of asafoetida (hing – optional)
1 inch ginger chopped (can be substituted with ginger paste)
4 to 5 cloves of garlic peeled and chopped (can be substituted with garlic paste)
1/2 green chili chopped or to taste
2 medium tomatoes chopped small
1 teaspoon lemon juice
1 15 oz can dark red kidney beans (drained or 2/3 cup dry kidney beans, soaked overnight or atleast 4 hours)
1/2 teaspoon salt or to taste
1/4 teaspoon rock salt/black salt
1/4 teaspoon raw sugar

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Instructions

In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.
Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)
Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.
Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.
Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.

Notes

Nutritional value is based on 1 serving

Nutrition Information

Show Details

Calories 374kcal (19%) Carbohydrates 63g (21%) Protein 21g (42%) Fat 5g (8%) Sodium 600mg (25%) Potassium 1263mg (36%) Fiber 19g (76%) Sugar 6g (12%) Vitamin A 1270IU (25%) Vitamin C 24.8mg (28%) Calcium 85mg (9%) Iron 7.5mg (42%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 374 kcal

% Daily Value*

Calories	374kcal	19%
Carbohydrates	63g	21%
Protein	21g	42%
Fat	5g	8%
Sodium	600mg	25%
Potassium	1263mg	27%
Fiber	19g	76%
Sugar	6g	12%
Vitamin A	1270IU	25%
Vitamin C	24.8mg	28%
Calcium	85mg	9%
Iron	7.5mg	42%