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7-Step Irresistible Zero-Oil Rajma Recipe | One-Pot Protein Powerhouse

Zero-oil Rajma Recipe is a meal that brings bold flavours, creamy texture, and health-conscious cooking together, this zero-oil rajma recipe checks every box. Unlike traditional rajma preparations that involve heavy amounts of oil and ghee, this one-pot version gives you the same authentic flavour, minus the fat. Whether you’re managing a health condition or simply striving for a fitter lifestyle, this dish lets you indulge without compromise.

🌶️ Customizable Spice, Comforting Texture

One of the highlights of this recipe is its naturally creamy texture, thanks to slow-cooked rajma that breaks down just enough to create its own gravy. The blend of whole and ground spices imparts a comforting depth of flavour, while the lack of oil makes it feel light on the stomach.

Don’t want too much heat? Adjust the green chilies or chili powder. Love strong aromatics? Increase the cinnamon or black cardamom. The beauty lies in its flexibility, making it suitable for varied taste preferences across age groups.

🩺 Who All Can Eat This? A Great Fit for Disease-Control Diets

Because this rajma recipe is oil-free, low in saturated fats, and full of fiber, it works excellently in dietary plans for people with:

  • Diabetes – Low glycemic load and high fiber help with blood sugar control.

  • Heart Disease – Zero oil, high potassium, and no cholesterol means it supports heart health.

  • Fatty Liver & PCOS – Fat restriction combined with plant-based protein is ideal for liver detox and hormonal balance.

  • Thyroid & Kidney Health – Uses minimal sodium and no added fats, making it kidney- and thyroid-friendly when consumed in moderation.

  • Weight Management – High satiety factor due to complex carbs and fiber with very low calories per gram.

  • Digestive Issues – No heavy fats, balanced spices (like asafoetida and cloves), and rajma’s soluble fiber support smoother digestion.

This recipe doesn’t sacrifice taste for health. It elevates both.

🧄 Spices That Heal: Aroma Meets Digestion

Indian cooking is a science and art, and this zero-oil rajma recipe embraces both. Key spices in the dish serve medicinal purposes:

  • Cinnamon powder helps regulate blood sugar and improves metabolism.

  • Asafoetida (hing) relieves gas and bloating, common issues with legumes.

  • Cloves and bay leaves aid in digestion and enhance gut-friendly enzymes.

  • Black cardamom brings warmth and supports respiratory health.

These aren’t just flavours; they are functional additions that elevate both taste and health.

🥄 Feast Big; Stay Fit — Our Mantra in Action

At FeastyFit, we believe delicious food should never mean guilt or compromise. This zero-oil rajma recipe stands as a perfect embodiment of our tagline:
“Feast Big; Stay Fit.”

You can enjoy a generous bowl of this rajma with brown rice, quinoa, or even cauliflower rice; and still feel light, energised, and nourished. It’s comfort food you can over-serve without the drawbacks.

Whether you’re meal-prepping for the week, managing a health condition, or cooking for a family with diverse dietary needs, this rajma will impress everyone at the table.

✨ Final Thoughts

If you’re on a quest to make wholesome eating sustainable and satisfying, this zero-oil rajma recipe is your new go-to. It’s a celebration of flavours, textures, and smart cooking; all bundled into one pot. Try it today, and give your body the gift of food that heals, fuels, and delights.

zero-oil rajma recipe

7-Step Irresistible Zero-Oil Rajma Recipe | One-Pot Protein Powerhouse

Zero-oil rajma recipe isn’t just a healthy alternative, it’s a revolution in how comfort food can look, feel, and nourish. Imagine a bowl of creamy rajma, slow-cooked with pureed tomatoes, onions, garlic, ginger, and cloves; all brought together with warm spices like cinnamon, black cardamom, bay leaves, and a hint of asafoetida. All of it without a single drop of oil. Sounds too good to be true? It isn’t.
What makes this dish stand out is how easy and efficient it is. There’s no sautéing, no layered cooking. Just blend, combine, pressure cook, and wait. Yet, when you open that cooker, what greets you is an aroma-packed, thick, melt-in-mouth curry that rivals your favourite restaurant-style rajma; only this one is gut-friendly and heart-smart.
Flavour isn’t sacrificed. In fact, the spices deepen over time, creating a rich body and warmth that balances beautifully with the creamy texture of the kidney beans. You can easily dial the heat up or down based on your preference, making it perfect for families with varied spice tolerance.
And here’s the best part: it fits effortlessly into diets for diabetes, thyroid, PCOS, high cholesterol, and fatty liver. Its high fiber and protein content support stable blood sugar and satiety, while the absence of oil reduces calorie load and inflammation triggers. This dish becomes more than just food, it’s functional nourishment.
“Feast Big; Stay Fit” isn’t just a tagline, it’s your lived reality with every spoonful of this rajma. A hearty portion will leave you full, satisfied, and fuelled, without any post-meal guilt. When health and indulgence meet in one pot, that’s not just cooking; it’s transformation.
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Prep Time 10 minutes
Cook Time 40 minutes
Soaking TIme 8 hours
Total Time 8 hours 50 minutes
Servings: 4 people
Course: Breakfast, Comfort Food, Dinner, Festive Vegetarian Main Course, Lunch, Main Course, Weekend Special
Cuisine: Indian, North Indian, Punjabi
Calories: 73
Ingredients Equipment Method Nutrition Notes

Ingredients
 

  • 1 cup Red Kidney Beans
  • 3 cup Water
  • 3/4 tsp Salt or as per your taste
  • 2 nos Medium Onion
  • 2 nos Medium Tomatoes
  • 1 inch Ginger
  • 4 cloves Garlic
  • 1 1/2 tsp Rajma Masala
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Cumin Powder
  • 1/4 tsp Cinnamon Powder
  • 1/8 tsp Asafoetida (Hing)
  • 1 nos. Bay Leaf
  • 1 nos. Black Cardamom
  • 1 nos Green Chilli
  • 2 nos Clove

Equipment

  • 1 Pressure Cooker of around 3L
  • 1 Blender/Mixer Grinder to make the tomato-onion-garlic-ginger-clove puree
  • 1 Knife for rough chopping of vegetables before blending.
  • 1 Chopping Board for prepping tomatoes, onions, ginger, etc
  • 1 Set of Measuring Spoons for accurately measuring spices (like 1.5 tsp of rajma masala, etc)
  • 1 Ladle for mixing the ingredients in the cooker
  • 1 Serving Bowl for plating and presentation
  • 1 Spatula for scraping the puree out from the blender

Cooking Intructions
 

  1. Take 1 cup of rajma (kidney beans) and soak it in water overnight (8–10 hours). This ensures faster cooking and better digestion.
    1 cup Red Kidney Beans
  2. In a blender, combine the following:
    * 2 medium tomatoes
    * 2 medium onions
    * 1-inch piece of ginger
    * 4 cloves of garlic
    * 2 whole cloves (laung)
    * 1 Green Chilli
    Grind into a smooth puree.
    2 nos Medium Onion, 2 nos Medium Tomatoes, 1 inch Ginger, 4 cloves Garlic, 2 nos Clove, 1 nos Green Chilli
  3. In a large pressure cooker, add:
    * The soaked and drained rajma
    * The prepared masala puree
    * 3 cups of water
    3 cup Water
  4. To the same cooker, add:
    * 1.5 tsp rajma masala
    * 1/2 tsp coriander powder
    * 1/4 tsp turmeric powder
    * 1/2 tsp cumin powder
    * 1/4 tsp cinnamon powder
    * 1/8 tsp asafoetida (hing)
    * 1 bay leaf
    * 1 black cardamom
    * Salt to taste
    Mix well to combine everything thoroughly.
    1 1/2 tsp Rajma Masala, 1/2 tsp Coriander Powder, 1/4 tsp Turmeric Powder, 1/2 tsp Cumin Powder, 1/4 tsp Cinnamon Powder, 1/8 tsp Asafoetida (Hing), 1 nos. Bay Leaf, 1 nos. Black Cardamom, 3/4 tsp Salt
  5. Seal the cooker and cook on medium flame for 30 minutes. Let the pressure release naturally.
  6. Open the lid and check if rajma is soft and easily mashable between fingers. Simmer for 5–10 minutes uncovered if you want a thicker gravy. Add warm water if it’s too thick.
  7. Finish with fresh coriander leaves and lemon juice to brighten the flavour. Serve hot with brown rice, jeera rice, or whole wheat roti.
Nutrition
Calories: 73kcalCarbohydrates: 13gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 1mgSodium: 101mgPotassium: 234mgFiber: 4gSugar: 0.3gVitamin A: 371IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Special Notes

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