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–+ servings

High Protein Rajma Curry Recipe

This high protein rajma curry recipe delivers 15g of plant-based protein per serving and is ready in just 45 minutes using a pressure cooker. Made with tender kidney beans simmered in an aromatic tomato-onion gravy, this authentic Punjabi-style curry is perfect for a balanced thali meal that fits into busy weeknight schedules.
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time (hours) 8 hours
Total Time 8 hours 45 minutes
Servings 4 cups (260g each)
Calories 169 kcal
Protein14 g
Fiber22 g
Fat4 g
Carbohydrates38 g

Equipment

  • Pressure Cooker or Instant Pot
  • Heavy-bottomed pan for curry base
  • Wooden spoon for stirring

Ingredients
 

For Pressure Cooking Kidney Beans:

  • 1 cup (200 g) dry kidney beans - soaked overnight
  • 3 cups (720 ml) water - for pressure cooking, save the water for later
  • 1 teaspoon (5 g) salt - for bean cooking

For the Curry Base:

  • 1 tablespoon (15 ml) oil - neutral cooking oil like Peanut oil
  • 1 teaspoon (3 g) cumin seeds
  • 1 piece (1 g) bay leaf
  • 2 small (150 g) onions - 150g
  • 1 teaspoon (5 g) salt - for onions
  • 1 tablespoon (15 g) ginger garlic paste
  • 3 small (300 g) tomatoes - 300g

For the Spice Mix:

  • ¼ teaspoon (1 g) turmeric powder
  • 2 teaspoon (6 g) coriander powder
  • 1 teaspoon (4 g) chili powder - adjust to taste
  • 1 teaspoon (2 g) garam masala

For Vegetable Preparation:

  • 2 cups (480 ml) hot water - for tomato skin removal

For Finishing:

  • ½ teaspoon (1 g) kasuri methi - dried fenugreek leaves
  • 1 teaspoon (2 g) coriander leaves - fresh, for garnish

Instructions
 

Prep the Vegetables:

  • Make shallow cross-shaped slits on the bottom of 3 small tomatoes. Pour 2 cups hot water over them and let sit for 2-3 minutes. Peel off the skins, then finely chop or blend into a smooth paste. This creates a silky base for your high protein rajma curry.
  • Finely chop 2 small onions into small, uniform pieces. This ensures even cooking and helps create a smooth curry base.
    Hands peeling smooth skin from blanched red tomato in dark bowl with chopped onions nearby
  • Finely chop 1 teaspoon coriander leaves for garnish. Set aside until ready to serve.
    Uniformly diced white onions on bamboo cutting board with sharp knife

Pressure Cook the Kidney Beans:

  • Add 1 cup dry kidney beans, 3 cups water, and 1 teaspoon salt to a pressure cooker. Cook for 4-5 whistles on high heat, then reduce to medium heat and cook for 15 minutes. Let pressure release naturally. The beans should be soft and easily mashable.
    Red kidney beans in pressure cooker about to be cooked with water and salt
  • Strain the cooked kidney beans and reserve the cooking liquid. This protein-rich liquid will add depth and nutrition to your high protein rajma curry.
    Sharp knife chopping bright green fresh coriander leaves on bamboo cutting board

Make the Curry Base:

  • Heat 1 tablespoon oil in a heavy-bottomed pan over medium heat. Add 1 teaspoon cumin seeds and 1 piece bay leaf. Let them sizzle for 30 seconds until fragrant.
    Showing tender red kidney beans from pressure cooker with a spoon
  • Add the chopped onions and 1 teaspoon salt. Cook for 5-6 minutes until golden brown and softened. This forms the flavor base for your high protein rajma curry.
    Oil heating in stainless steel pan with cumin seeds and bay leaf for tempering
  • Stir in 1 tablespoon ginger garlic paste and cook for 2-3 minutes until the raw smell disappears.
    Chopped onions cooking with salt in pan until golden brown and translucent
  • Add the prepared tomato and cook for 6-8 minutes, stirring frequently, until the mixture becomes thick and pulpy. The tomato paste will integrate smoothly into the curry base.

Add Spices and Finish:

  • Add ¼ teaspoon turmeric powder, 2 teaspoon coriander powder, 1 teaspoon chili powder, and 1 teaspoon garam masala. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and well combined.
    Golden brown onions in pan with fresh ginger garlic paste being stirred in
  • Pour in 1-2 cups of the reserved kidney bean cooking liquid and bring to a boil. Add the cooked kidney beans and ½ teaspoon kasuri methi and simmer for 5-7 minutes to allow the flavors to meld together. Add extra water based on your preference.
    Rich brown curry base bubbling and simmering after adding bean cooking liquid
  • Taste and adjust salt as needed. Turn off heat and garnish with the chopped fresh coriander leaves.
    Turmeric, coriander, and chili powder cooking in thick tomato onion base until fragrant

Video

Notes

Recipe Yield: Makes 4 cups total = 4 servings of 260g each.
High Protein Benefits: Each serving provides approximately 14g of plant-based protein, making this an excellent choice for balanced thali meals.
Meal Prep Tips: This high protein rajma curry tastes even better the next day and can be stored in the refrigerator for up to 4 days. Perfect for weekly meal prep.
Freezer Friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently, adding a splash of water if needed.
Serving Suggestions: Serve with steamed rice, roti, or as part of a balanced thali with vegetables and salad for a complete protein meal.
Instant Pot Variation: Use Bean/Chili mode for 30 minutes high pressure, natural release for 10 minutes, then quick release.

NUTRITION

Nutrition Facts
High Protein Rajma Curry Recipe
Serving Size
 
1 cup (260g)
Amount per Serving
Calories
169
% Daily Value*
Protein
 
14
g
28
%
Carbohydrates
 
38
g
13
%
Fiber
 
22
g
92
%
Sugar
 
5
g
6
%
Fat
 
4
g
6
%
Sodium
 
1443
mg
63
%
Potassium
 
312
mg
9
%
Vitamin D
 
0
µg
0
%
Calcium
 
86
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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