Rajma masala
Rajma masala is a hearty, aromatic curry from North India, particularly beloved in the states of Punjab and Jammu. It features tender kidney beans (rajma) simmered in a thick, spiced gravy made from onions, tomatoes, ginger, garlic, and a blend of ground spices like cumin, coriander, and garam masala. It's a staple comfort food, almost always served with steamed rice for a complete meal.
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🍽️ Nutrition at a glance
This dish is a nutritional powerhouse, being high in plant-based protein and complex carbohydrates from the kidney beans, while also providing dietary fiber, iron, and folate. A typical serving of rajma masala with rice contains roughly 400-500 calories, making it a filling and balanced vegetarian meal.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 12 g |
| Carbs | 35 g |
| Fat | 6 g |
| Fiber | 10 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Iron | 4 mg |
| Folate | 180 mcg |
| Potassium | 600 mg |
| Magnesium | 70 mg |
| Phosphorus | 200 mg |
| Zinc | 2 mg |
| Vitamin B6 | 0.3 mg |
| Manganese | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the combination of 'rajma-chawal' (kidney beans and rice) is an iconic comfort food in North Indian households, often associated with family gatherings and weekend lunches. Nutritionally, the pairing with rice creates a complete protein profile, as the beans and rice complement each other's amino acids.
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AI estimate may be inaccurate · Terms