Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
2 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free
Description
Quick Rajma (Red Kidney Bean Curry) highlights kidney beans simmered in a spice-infused tomato-based sauce. The dish begins with sautéing onions and adding a fragrant mix of cumin, paprika, turmeric, black pepper, cayenne, garam masala, bay leaf, asafoetida, ginger, and garlic. Tomatoes cook down until soft, creating a thick base for the beans.
Adding lemon juice, salt, and sugar brings tang and subtle sweetness to the curry. Beans are pressure-cooked until tender, with some mashed for texture, yielding a thick, comforting gravy. This curry offers a flavor profile that balances earthy spices with bright acidity.
Typically served hot and topped with lemon wedges, the dish can accompany rice or flatbreads. The recipe suits a vegan and gluten-free diet and can be prepared efficiently using canned or soaked beans. Adjust spice levels to taste for preferred heat and aroma.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking 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 pepper
- 1/2 to 1 teaspoon kashmiri garam masala or garam masala or chana masala blend
- 1 bay leaf
- pinch asafoetida hing - optional
- 1 inch ginger can be substituted with ginger paste, chopped
- 4 to 5 cloves garlic can be substituted with garlic paste, peeled and chopped
- 1/2 green chili chopped or to taste
- 2 tomato medium, chopped small
- 1 teaspoon lemon juice
- 1 15 oz Kidney Beans drained or 2/3 cup dry kidney beans, soaked overnight or atleast 4 hours, dark red, canned
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon rock salt or black salt
- 1/4 teaspoon raw sugar
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 information corresponds to one serving size of the curry.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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