indian

Himachali Rajma in Yogurt Gravy with Jeera Rice

This simmered dish pairs plain yogurt, whisked with cooked basmati rice, cooked kidney beans and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

106 g Carbohydrates

14 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

186g cooked kidney beans 236 kcal
152g plain yogurt, whisked 93 kcal
118g tomato, chopped 21 kcal
8g ginger garlic paste 6 kcal
7g ghee 62 kcal
3g cumin seeds 11 kcal
2g garam masala 6 kcal
169g cooked basmati rice 220 kcal

Cooking instructions

gheecumin seeds
Heat ghee in a saucepan over medium heat. Add cumin seeds and let them sizzle for 20 seconds.
tomatoginger garlic paste
Add tomato and cook 3-4 minutes until broken down. Stir in ginger garlic paste and cook 30 seconds.
plain yogurt
Lower heat. Whisk yogurt with a spoonful of water, then stir it into the pan gradually to avoid curdling.
cooked kidney beans
Add cooked kidney beans, salt, and 150 ml water. Simmer 10 minutes until thick and creamy.
garam masala
Stir in garam masala and adjust salt.
cooked basmati rice
Warm the cooked basmati rice and serve the rajma over the jeera rice.