Gujarati Rajma Special Recipe

Recipe By Slurrp

Gujarati Rajma Special Recipe: A Tangy Twist to Comfort Food

There’s something magical about the Gujarati Rajma Special—a dish that seamlessly blends protein-packed kidney beans with the tangy and sweet flavors of Gujarati cuisine. Ready in under 40 minutes, this recipe is perfect for weeknight dinners or lazy weekend lunches. Let’s dive into how you can make this delightful dish at home.

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4hr 40minstotal
4hr Prep
40minsCook
4hr 40m.total
4hr Prep
40m.Cook
Gujarati Rajma Special
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Ingredients for Gujarati Rajma Special Recipe

  • 0.17 Cup Kidney beans
  • 0.33 Nos Tomatoes - Pureed
  • 0.17 Nos Onion - Finely Chopped
  • 0.33 Tbsp oil or ghee
  • 0.17 Tsp Mustard seeds
  • 0.17 Tsp Cumin seeds
  • 0.17 Tbsp Ginger-garlic paste
  • 0.17 Nos Green chilli (slit)
  • 0.17 Tsp Turmeric powder
  • 0.17 Tsp Coriander powder
  • 0.08 Tsp Red chilli powder
  • 0.17 Tsp Garam masala
  • 0.17 Tbsp Sugar
  • Inches Juice of Lemon
  • As required Salt to taste
  • As required for ganishing Fresh coriander

Directions: Gujarati Rajma Special Recipe

How to Prepare Gujarati Rajma Special

  • STEP 1.If using dry beans, soak them overnight and pressure cook until soft. Alternatively, canned kidney beans work just as well. Drain and rinse before use.
  • STEP 1.Heat oil or ghee in a pan. Add mustard seeds and let them splutter. Add cumin seeds, chopped onions, and green chili. Sauté until onions turn golden brown. Stir in ginger-garlic paste and cook until the raw aroma disappears.
  • STEP 2.Mix in the tomato puree, turmeric, coriander powder, red chili powder, and salt. Let it cook until the oil separates from the masala.
  • STEP 3.Add the cooked kidney beans to the masala. Stir well to coat. Pour in one cup of water and bring the mixture to a boil. Reduce heat, add jaggery, and simmer for 10 minutes.
  • STEP 4.Finish with garam masala and lemon juice. Stir gently. Garnish with freshly chopped coriander.

Frequently asked questions

How do I store leftover Gujarati Rajma?

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat on low heat, adding a splash of water to restore the curry’s consistency.

Can I make this recipe vegan?

Yes! Simply use oil instead of ghee. Ensure all other ingredients align with your vegan diet.

How can I fix a watery curry?

To thicken the curry, mash a few kidney beans directly in the pan. Alternatively, simmer the curry uncovered for a few extra minutes.

Nutrition
value
138
calories per serving
6 g Fat5 g Protein15 g Carbs5 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    5g
  • Carbs
    15g
  • Fiber
    5g

MacroNutrients

  • Carbs
    15g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    2mg
  • Vitamin A
    35mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    87mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    < 1mg
  • Phosphorus
    112mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp