Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked kidney beans | 430 g | Sweet, Astringent · Cooling |
 Spinach, chopped | 260 g | Astringent, Sweet · Cooling |
 Coriander seeds | 5 g | Astringent, Bitter, Sweet · Cooling |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger, grated | 6 g | Pungent · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 320 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the cooked kidney beans and chopped spinach into even pieces.
- Warm the ghee; bloom the cumin, ginger, and turmeric until aromatic.
- Add the main ingredients and coriander seeds; turn them through the seasoning for two minutes.
- Pour in the water, add the rock salt, and cook covered until every component is tender and the sauce lightly coats it.
- Uncover for the final minutes, adjust the texture by stirring gently, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (contemporary Indian everyday cooking)
Rajma Spinach Curry is a practical home-style main with a moist, fully cooked texture. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Rajma Spinach Curry
| Nutrient | Per 100g | Per Serving (1 serving (262g)) |
|---|---|---|
| Energy (Calories) | 97 kcal | 255 kcal |
| Protein | 4.2 g | 10.9 g |
| Total Carbohydrates | 10.2 g | 26.9 g |
| Dietary Fiber | 3.7 g | 9.6 g |
| Total Sugars | 0.3 g | 0.7 g |
| Total Fat | 4.8 g | 12.7 g |
| Calcium | 43.6 mg | 114.4 mg |
| Iron | 2.23 mg | 5.86 mg |
| Magnesium | 40.7 mg | 106.8 mg |
| Phosphorus | 70.9 mg | 186.0 mg |
| Potassium | 311 mg | 816 mg |
| Sodium | 296 mg | 776 mg |
| Zinc | 0.60 mg | 1.56 mg |
| Copper | 0.14 mg | 0.37 mg |
| Manganese | 0.28 mg | 0.74 mg |
| Selenium | 0.9 µg | 2.3 µg |
| Vitamin C | 7.6 mg | 19.9 mg |
| Vitamin A (RAE) | 130.8 µg | 343.3 µg |
| Vitamin E | 1.14 mg | 2.98 mg |
| Vitamin K | 125.6 µg | 329.8 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.21 mg |
| Riboflavin (Vitamin B2) | 0.07 mg | 0.19 mg |
| Niacin (Vitamin B3) | 0.42 mg | 1.11 mg |
| Vitamin B6 | 0.09 mg | 0.25 mg |
| Folate (DFE) | 95.3 µg | 250.1 µg |
| Choline | 17.1 mg | 45.0 mg |
