Cooked Rajma with Mixed Vegetables
Lunch • India
How to Make Cooked Rajma with Mixed Vegetables (Traditional & Healthy Version)
Cooked Rajma with Mixed Vegetables is a wholesome North Indian vegetarian dish celebrated for its rich flavors, vibrant colors, and hearty nutrition. Rajma (red kidney beans) is a staple in Punjabi households, often prepared for family gatherings, festivals, and daily meals alike. The addition of mixed vegetables like carrots, beans, and capsicum not only adds a delightful crunch and freshness but also boosts the nutritional value, making it a perfect option for a balanced lunch. This dish is typically enjoyed with steamed basmati chawal (rice) or phulka (atta roti), making it a comforting and satisfying meal. The aromatic blend of ginger, garlic, garam masala, and fresh coriander delivers a true taste of North Indian home cooking. Whether as a part of a festive spread during Lohri or a regular weekday lunch, this recipe brings together the goodness of legumes and seasonal vegetables in a delicious, health-conscious way. The slow-cooked rajma absorbs the spices and flavors beautifully, resulting in a mildly spicy, tangy, and earthy curry that is much loved across generations.
Ingredients(for 1 medium bowl (approx. 250g))
- 1/2 cup (dry) Rajma (red kidney beans, soaked overnight)
- 1/2 cup Carrot (finely chopped (gajar))
- 1/2 cup French beans (chopped)
- 1/3 cup Capsicum (diced (shimla mirch))
- 1/2 cup Tomato (finely chopped (tamatar))
- 1/3 cup Onion (finely chopped (pyaz))
- 1 teaspoon Ginger-garlic paste (adrak-lehsun paste)
- 1 Green chilli (slit (hari mirch)) - optional
- 1/2 teaspoon Cumin seeds (jeera)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1/2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Garam masala
- to taste Salt (namak)
- 1 tablespoon Oil (preferably mustard oil (sarson ka tel) or any neutral oil)
- 2 tablespoons Fresh coriander leaves (finely chopped (hara dhaniya))
- 2 cups Water (for pressure cooking)
Instructions
- 1
Soak rajma overnight in enough water. Drain and rinse well before cooking.
5 minutes
Soaking rajma makes it easier to digest and shortens cooking time.
- 2
Pressure cook soaked rajma with 1.5 cups water and a pinch of salt for 4-5 whistles or until soft.
10 minutes
Ensure rajma is completely cooked; it should mash easily when pressed.
- 3
Heat oil in a kadhai or deep pan. Add cumin seeds and let them splutter. Add chopped onions and sauté till golden brown.
3 minutes
Sauté onions on medium heat for best flavor.
- 4
Add ginger-garlic paste and green chilli. Sauté for a minute till raw smell disappears.
1 minute
Stir continuously to avoid burning the paste.
Why This Dish is Healthy
This Cooked Rajma with Mixed Vegetables recipe is a healthy choice because it combines protein-rich rajma with the goodness of seasonal vegetables, providing a full spectrum of essential nutrients. The dish is naturally low in fat, high in fiber, and contains complex carbohydrates, making it perfect for sustained energy and weight management. By using minimal oil and fresh ingredients, it supports overall wellness while delivering authentic Indian flavors.
Rajma is an excellent source of plant-based protein and dietary fiber, which aids in muscle repair and digestion. The addition of mixed vegetables like carrots, beans, and capsicum boosts the vitamin A, C, and mineral content, making the dish rich in antioxidants. Low in saturated fat and cholesterol, this recipe is ideal for heart health and maintaining stable blood sugar levels. The use of minimal oil and whole spices also ensures a nutrient-dense and balanced meal.
Pro Tips
- 💡Tip 1: Always soak rajma overnight to ensure soft, well-cooked beans and easy digestion.
- 💡Tip 2: For a richer flavor, mash a few rajma beans while simmering to thicken the gravy.
- 💡Tip 3: Add a pinch of kasuri methi (dried fenugreek leaves) at the end for a restaurant-style aroma.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, adding a splash of water if the curry thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
