Cooked Rajma with Tomato Gravy
Lunch • India
How to Make Cooked Rajma with Tomato Gravy (Traditional & Healthy Version)
Cooked Rajma with Tomato Gravy is a beloved North Indian dish, cherished for its rich flavors, comforting texture, and wholesome nutrition. Originating from the Punjab region, this dish features rajma (red kidney beans) simmered in a tangy tomato-based gravy, seasoned with classic Indian spices. It's a staple in Indian households, especially in North India, and often graces the table during family gatherings and festivals like Lohri and Baisakhi. The taste of rajma curry is a harmonious blend of creamy kidney beans and a vibrant masala, making it deeply satisfying and hearty. Its popularity lies in its simplicity and the way it pairs perfectly with steamed rice (rajma chawal) or phulka. Health-conscious home cooks prefer this dish for its plant-based protein, fiber, and low-fat profile. The tomato gravy adds a subtle tartness, balancing the earthy notes of rajma. Whether enjoyed as a weekday lunch or a festive treat, Cooked Rajma with Tomato Gravy is a delightful and nourishing choice for all ages, embodying the essence of Indian comfort food.
Ingredients(for 1 medium bowl (about 250g) with gravy)
- 1 cup Rajma (red kidney beans) (soaked overnight)
- 2 medium Tomatoes (finely chopped or pureed)
- 1 medium Onion (finely chopped)
- 1 tsp Ginger-garlic paste (adrak-lehsun paste)
- 1 Green chili (finely chopped (hari mirch)) - optional
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (lal mirch)
- 1 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Garam masala
- to taste Salt (namak)
- 1 tbsp Oil (preferably mustard oil or sunflower oil)
- 2 tbsp Fresh coriander leaves (hara dhaniya, chopped) - optional
Instructions
- 1
Drain soaked rajma and pressure cook with 2.5 cups water and a pinch of salt for 5-6 whistles until soft.
10 minutes
Ensure rajma is fully cooked and soft for best texture.
- 2
Heat oil in a kadhai. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
4 minutes
Stir continuously to prevent onions from burning.
- 3
Add ginger-garlic paste and green chili. Sauté till raw smell disappears.
2 minutes
Saute on medium flame for best flavor.
- 4
Add chopped tomatoes and cook until soft and oil separates. Mix in turmeric, red chili, and coriander powder.
4 minutes
Cover partially to soften tomatoes faster.
Why This Dish is Healthy
Cooked Rajma with Tomato Gravy is a healthy Indian lunch option as it uses wholesome kidney beans, minimal oil, and natural spices. The high fiber and protein content aids satiety and muscle repair, while the low-fat tomato gravy keeps calories in check. It's perfect for those looking to maintain a balanced vegetarian diet without compromising on flavor.
Rajma is a powerhouse of plant-based protein, dietary fiber, vitamins like B6 and folate, and essential minerals such as iron, magnesium, and potassium. The tomato-based gravy is rich in vitamin C, antioxidants, and lycopene. This dish is low in saturated fat and cholesterol, making it heart-healthy and suitable for weight management. Additionally, the combination of rajma and tomatoes supports digestive health and boosts immunity.
Pro Tips
- 💡Tip 1: Always soak rajma overnight for faster cooking and better digestion.
- 💡Tip 2: Use fresh, ripe tomatoes for the most flavorful gravy.
- 💡Tip 3: Mashing a few rajma beans in the gravy thickens it naturally without cream.
Storage & Serving
Store leftover rajma in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave, adding a splash of water to maintain gravy consistency.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
