Kidney bean curry (Rajma)
Rajma is a hearty and beloved North Indian curry made from red kidney beans slow-cooked in a thick, spiced tomato and onion gravy. Its typical ingredients include kidney beans, onions, tomatoes, ginger, garlic, and a blend of spices like turmeric, cumin, and garam masala. It's a staple comfort food across India, Nepal, and parts of Pakistan.
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🍽️ Nutrition at a glance
This dish is an excellent source of plant-based protein and dietary fiber, while being relatively low in fat. A standard serving of rajma with rice provides a good amount of iron, folate, and complex carbohydrates, with a rough calorie range of 300-400 per serving depending on preparation.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 15 g |
| Carbs | 40 g |
| Fat | 3 g |
| Fiber | 12 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Iron | 4.5 mg |
| Potassium | 600 mg |
| Magnesium | 80 mg |
| Folate | 180 mcg |
| Phosphorus | 220 mg |
| Zinc | 2.5 mg |
| Vitamin C | 8 mg |
| Manganese | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Rajma is a nutritional powerhouse often called a 'complete protein' when paired with rice, as the combination provides all essential amino acids. Culturally, it's the centerpiece of the iconic Punjabi dish 'Rajma Chawal,' a Sunday lunch tradition so beloved it's considered a national comfort food in India.
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AI estimate may be inaccurate · Terms