29 mins
Vegan
Ringana Bateta Nu Shaak (Aloo Baingan)
West IndianGujarati
West IndianWest Indian • Jain • North Indian • Main Course Gravy
Jain Rajma
40 mins
4 servings
Cooked 100+ times recently
Veg
★ 4.3
Ingredients
- 100 g Rajma (washed and soaked overnight)
- 200 ml Water
- 2 tbsp Refined Oil
- 0.25 tsp Hing (Asafoetida)
- 2 pieces Tomato (halved)
- 2 pieces Green Chilli
- 10 stems Coriander Leaves
- 0.25 tbsp Anardana Powder
- 0.75 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tbsp Ghee
Instructions
Jain Rajma recipe is a lightly spiced, creamy, and delicious curry made with protein-rich kidney beans, aromatics like chili, coriander, fragrant spices, and tangy tomatoes. Pair with rice/roti
Prepare the masala base
Add refined oil, hing, halved tomatoes, green chillies, and coriander stems to The Upliance jar.
Chop and Sauté
The device will chop the aromatics automatically. It will then cook the mixture on low heat for 5 minutes with automatic stirring until the tomatoes are soft.
Simmer the Curry
Add the powdered spices (anardana, coriander, garam masala) and the pressure-cooked Rajma along with its water. The device will simmer the curry on low heat for 25 minutes.
The dish is ready
The Jain Rajma is ready. Garnish with ghee and fresh chopped coriander leaves before serving.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
429
Calories
33g
Carbs
12g
Protein
29g
Fat
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