Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A Punjabi-style kidney bean curry in a thick onion and tomato gravy, with cubes of tofu and a spoon of yoghurt.
Equipment: Large saucepan
Measures and names
Ingredients
- 1 x 400g tin kidney beans, drained and rinsed
- 200 g firm tofu, drained and cut into cubes
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 200 g tinned chopped tomatoes, (half a tin)
- 1 tsp garam masala
- Salt
- 150 g Greek yoghurt, to serve
- 1 small handful of fresh coriander (cilantro), chopped
Method
- Heat the oil in a large saucepan, add the cumin seeds and bay leaf for 30 seconds, then the onion, and cook for 6 minutes until golden.
- Add the garlic, ginger and chilli for 1 minute, then the coriander, chilli powder and turmeric for 30 seconds.
- Add the tomatoes and cook for 3 minutes, then add the kidney beans and 250 ml water. Simmer for 8 minutes, mashing a few beans against the side of the pan to thicken the gravy.
- Add the tofu and garam masala, season with salt and simmer for 5 minutes more.
- Remove the bay leaf, scatter with coriander and serve with the yoghurt.
Swaps and tips
Mashing some of the beans gives rajma its thick, creamy gravy. It tastes even better the next day and freezes well. Use soya yoghurt for a vegan version.
Add carbs for the family (optional)
For family members not cutting carbs, rajma is traditionally served with basmati rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 32 g | 12 g | 20 g | 445 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
