Kidney Beans in Spinach Gravy Kidney Beans in Spinach Gravy
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.
Recipe by Indian Good Food at