Dhaba Rajma Masala Indian Kidney Bean Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Punjabi kidney bean curry made with a fragrant tomato and yogurt sauce, cooked in an instant pot. The dish is warming and flavorful, served alongside rice for a hearty meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry dark red kidney beans soaked for 8 hours or overnight
- 1/2 cup chopped red onion
- 1/2 inch ginger minced
- 4 cloves garlic minced
- 1 hot green chili minced or omit to keep it low heat
- 2 black cardamoms slightly opened or you can use 1 black and 1 green cardamom,
- 3 whole cloves
- 1 teaspoon ground cumin
- 1 teaspoon kashmiri chili powder ( or use 3/4 teaspoon paprika)
- 2 teaspoon ground coriander
- 2 to 3 teaspoon garam masala or chole masala powder
- 2 cups water
- 4 ounces tomato puree (canned purée or use unseasoned tomato sauce/passata. see notes for using fresh tomato)
- 1/4 cup non-dairy yogurt ( or blended silken tofu or thick cashew cream or coconut cream )
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek leaves ((Kasoori methi))
- cilantro (for garnish)
At a glance
PER SERVING · TIME 320M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 688mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1159mg
- Calcium
- 111mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.