Rajma Recipe
Recipe By Asian Food Network
Rajma is a heart-warming vegetarian curry originating from indias northern province of punjab. Rajma literally translates to kidney beans and this hearty curry is flavored with tomatoes, cumin, and coriander. Rajma is best accompanied with steaming hot rice. Ask any punjabi what their favorite homecooked meal is, and rajam chawal will be a popular answer
4.8
10 Rating -
Rate
Vegdiet
8hr 30minstotal
7hr 30minsPrep
45minsCook
8hr 30m.total
7hr 30m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Rajma Recipe
- 50 gram Rajma
- 125 milliliter Water for cooking rajma
- 125 milliliter Water for soaking rajma
- 3.75 gram Ginger garlic green chili paste
- 12.50 gram Butter
- 3/4 gram Cumin seeds
- 1/4 White Onion
- 1/2 Tomatoes
- 3/4 gram Coriander powder
- 3/4 gram Red chili powder
- 1/2 gram Turmeric powder
- 3/4 gram Garam masala powder
- 1/4 teaspoon Crushed kasuri methi
- 1/2-1.25 gram Salt To Taste
- As required Garnish
- 5 milliliter Low fat cream
- sprig Few sprigs of fresh coriander leaves
Nutrition
value
value
939
calories per serving
6 g Fat60 g Protein154 g Carbs58 g FiberOther
Current Totals
- Fat6g
- Protein60g
- Carbs154g
- Fiber58g
MacroNutrients
- Carbs154g
- Protein60g
- Fiber58g
Fats
- Fat6g
Vitamins & Minerals
- Calcium447mg
- Iron21mg
- Vitamin A1081mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B91040mcg
- Vitamin B120mcg
- Vitamin C33mg
- Vitamin E1mg
- Copper3mcg
- Magnesium529mg
- Manganese4mg
- Phosphorus1207mg
- Selenium59mcg
- Zinc10mg
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
Recipe By Asian Food Network