rajma palak curry

Kidney Beans in Spinach Gravy

Rajma Palak Curry – Pinto Beans in Spinach Gravy

Kidney beans, popularly known as rajma, simmered in spinach gravy and tempered with some desi Indian spices makes a perfect and really devouring recipe that everyone will relish eating for you. Who doesn’t relish eating Rajma masala curry? Rajma curry is the most popular north Indian curry but have you ever tried making these rajma masala sabzi with spinach? This palak rajma masala curry is really flavorful and aromatic with tempting gravy.

Spinach rajma curry prepared with green fresh spinach leaves and protein enriched rajma. This sabzi is a healthy combo of red kidney beans and spinach can be served steaming hot with chapattis, paranthas or poori. In fact it goes well with plain rice or jeera rice as well. So, try making this recipe with these easy to follow step-by-step pictures and instructions. Enjoy!

Directions

Getting ready:

1. Rinse the beans thoroughly and soak them for 8-10 hours. Rinse the beans again.

rajma in palak gravy

2. Remove the stalk from spinach and rinse them thoroughly twice or thrice with water. Place in a sieve to dry completely.

rajma in palak gravy

3. Now wash the tomatoes, green chilly and ginger

rajma in palak gravyMaking:

4. Place soaked rajma in pressure cooker.

rajma in palak gravy

5. To it add 1 cup water, ¼ tsp baking soda and ½ salt or to taste.

rajma in palak gravy

6. Close with lid and let it simmer until a whistle. After this reduce the flame and let it simmer for 6 to 7 minutes.

rajma in palak gravy

7. Now turn off the flame and let the steam escape on its own. The beans have turned tender and are cooked through.

rajma in palak gravy

8. Place the spinach leaves and ½ cup water in any vessel, cover and let it simmer on medium flame for 3 to 4 minutes. The spinach leaves are cooked, grind them in a mixture jar until fine in texture.

rajma in palak gravy

9. Chop tomatoes in rough chunks and grind tomatoes, green chilly and ginger in mixture grinder to make a fine paste.

rajma in palak gravy

10. Heat some oil in a wok and add asafoetida and cumin seeds to it.

rajma in palak gravy

11. When the seeds crackle add turmeric powder, coriander powder, tomato paste, red chilly powder and saute until you see oil separating from it edges.

rajma in palak gravy

12. To it now add spinach paste and salt. Stir everything nicely.

rajma in palak gravy

13. Then add boiled rajma beans, garam masala and let it simmer on low flame for 3-4 minutes.

rajma in palak gravy

14. Turn off the flame. Kidney beans in spinach gravy is ready to serve. Transfer to another bowl

rajma in palak gravyServing:

15. Garnish this super yummy and mouth watering spinach-beans with cream and serve steaming hot with chapatti, paranthas, naan or plain rice and jeera rice.

rajma in palak gravy

  • For 3-4 members
  • Time- 30 minutes

Kidney Beans in Spinach Gravy Kidney Beans in Spinach Gravy
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 300 grams
  • Kidney beans – ½ cup (100 grams)
  • Tomato – 3 (250 grams)
  • Green chilly – 2
  • Ginger – 1 inch
  • Oil – 2 to 3 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Garam masala – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Baking soda – ¼ tsp
  • Salt – more than 1 tsp or to taste
Instructions
  1. Rinse the beans thoroughly and soak them for 8-10 hours. Rinse the beans again.
  2. Remove the stalk from spinach and rinse them thoroughly twice or thrice with water. Place in a sieve to dry completely.
  3. Now wash the tomatoes, green chilly and ginger
  4. Place soaked rajma in pressure cooker.
  5. To it add 1 cup water, ¼ tsp baking soda and ½ salt or to taste.
  6. Close with lid and let it simmer until a whistle. After this reduce the flame and let it simmer for 6 to 7 minutes.
  7. Now turn off the flame and let the steam escape on its own. The beans have turned tender and are cooked through.
  8. Place the spinach leaves and ½ cup water in any vessel, cover and let it simmer on medium flame for 3 to 4 minutes. The spinach leaves are cooked, grind them in a mixture jar until fine in texture.
  9. Chop tomatoes in rough chunks and grind tomatoes, green chilly and ginger in mixture grinder to make a fine paste.
  10. Heat some oil in a wok and add asafoetida and cumin seeds to it.
  11. When the seeds crackle add turmeric powder, coriander powder, tomato paste, red chilly powder and saute until you see oil separating from it edges.
  12. To it now add spinach paste and salt. Stir everything nicely.
  13. Then add boiled rajma beans, garam masala and let it simmer on low flame for 3-4 minutes.
  14. Turn off the flame. Kidney beans in spinach gravy is ready to serve. Transfer to another bowl
  15. Garnish this super yummy and mouth watering spinach-beans with cream and serve steaming hot with chapatti, paranthas, naan or plain rice and jeera rice.

 

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