Rajma (curry)
Rajma is a beloved North Indian curry made with kidney beans simmered in a rich, aromatic tomato and onion-based gravy, often seasoned with ginger, garlic, and a blend of warm spices. It is a staple comfort food, typically served with steamed rice, and is a quintessential part of Punjabi cuisine. The dish is celebrated for its hearty texture and deep, savory flavors that develop through slow cooking.
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🍽️ Nutrition at a glance
Rajma is a high-protein, high-fiber dish that provides a substantial amount of complex carbohydrates, making it a filling and nutritious meal. A typical serving (about 1 cup of curry with rice) contains roughly 400-500 calories, with the beans contributing significantly to iron, folate, and magnesium content.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 12 g |
| Carbs | 35 g |
| Fat | 3 g |
| Fiber | 11 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Potassium | 520 mg |
| Iron | 3.5 mg |
| Folate | 180 mcg |
| Magnesium | 70 mg |
| Phosphorus | 190 mg |
| Zinc | 2.0 mg |
| Vitamin B6 | 0.3 mg |
| Thiamin (B1) | 0.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Rajma is often associated with family gatherings and is a popular choice for weekend meals in many Indian households, symbolizing warmth and togetherness. Nutritionally, the combination of beans and rice creates a complete protein profile, offering all essential amino acids, which is particularly valuable in vegetarian diets.
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