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Nutrition Facts
Serving Size 1 (683g) Recipe makes 2 servings
Calories 354
Calories from Fat 14		(4%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 40mg		1%
Potassium 1623mg		46%
Total Carbohydrate 68.2g		22%
	Dietary Fiber 16.2g	64%
	Sugars 9.9g
Protein 20.8g		41%
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To Die For Rajma Curry

Recipe #15337 | 55 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Charishma Ramchandani
Dec 5, 2001

I LOVE THIS DISH. I have ne'er had anything so delicious in my house in vegetarian food. This is a speciality of Punjabi's, my mom is one luckily The more I praise this, the less it is, this dish has won the praises and hearts of so so many people, that I could write a book to tell you. Need I say more? Try it, you HAVE TO love it. Please do let me know about this one.

SERVES 2 -4 (change servings and units)

Ingredients

300 g rajma, soaked overnight
2 medium onions, grated
3 glasses water
1 teaspoon ginger
1 teaspoon garlic paste
2 tomatoes, chopped
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 bay leaves
1 teaspoon garam masala, to garnish
2 teaspoons cilantro, cut fine to garnish
salt

Directions

1
Put rajma in a cooker.
2
Add in all the other ingredients except cilantro and garam masala.
3
Add water.
4
Put on the cooker on the gas.
5
After one whistle, cook on slow flame for 30 minutes.
6
Remove and see if the rajma is tender.
7
Mix well to make a thick gravy.
8
Put into a serving dish.
9
Garnish with cilantro and garam masala.
10
Serve immediately with hot rotis.
11
ENJOY THIS DELICIOUS OIL-FREE DISH AND THINK OF ME.

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Featured Reviews for This Recipe

From: Chef #355711

On Mar 5, 2009

This recipe is wonderful. Did not use the same quantities/ingredients but followed the method. Without any fat it tastes so good and that's the whole point of the recipe !

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From: anitha kamath

On Aug 29, 2007

wow this rajma curry was the easiest and the tastiest. thank you for sharing it. You are a regular recipe contributor and usually go thru. I tried this rajma curry and my family enjoyed it very much.

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From: Mini R.

On Dec 7, 2001

Try heating one tablespoon of pure ghee or butter. Add a pinch of asfoetida, mustard seeds and few curry leaves to it and when they begin to splutter add the same to your rajma curry before eating..it will enrich the taste further. Smiles Mini

5 people found this review helpful

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From: Umm Abdarrahman

On Jul 19, 2005

Hi Charishma, Thanx for the recipe.I love rajma one of my favourite dishes especially rajma rice( the punjabi style).I made a few alterations. I love having oil free recipes, but just to try out I added about 2 tbsp of olive oil. I then added bay leaves , thinly sliced onions and fried it a lil.Then added ginger & garlic paste fried it till it leaves the raw smell added in tomatoes, green chilies, (till the tomato softened) then added the dry spices to it .Oh yeah!I added a lil curry powder too to it. After which I added rajma at the end till it cooked.It was one delicious recipe.Loved it !! Thanx again..

3 people found this review helpful

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