Palak rajma recipe
Red kidney beans cooked in spinach based gravy
Servings: 3
Ingredients
- ½ cup rajma | red kidney beans
- 3 cups spinach
- 1 onion
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1 tomato grind into puree
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- 1 tbsp kasoori methi
- Water as needed
For tempering
- 2 tsp ghee
- ½ tsp cumin seeds
- 2 slit green chilis
Instructions
- Soak Rajma for 7-8 hours. Wash this well and add enough water and salt.
- Pressure cook for 4-5 whistles
- Drain water and keep aside.
- In a pan add water and let this boil
- Add 3 cups of washed spinach to this.
- Let this boil for 2 minutes.
- Take out and transfer to ice cold water. We are stopping the cooking process.
- Drain water and blend into a puree.
- Add water while grinding.
- In a pan add 1 tbsp of oil
- Add 1 tsp cumin seeds, let this crackle.
- Now add 1 finely chopped onions
- Cook till translucent.
- Now add 1 tsp ginger garlic paste and cook till the raw smell goes off.
- Now add the tomato puree. I blend 1 ripe tomato and added.
- Add turmeric powder, red chili powder, coriander powder and cumin powder.
- Add salt to this and mix well.
- Add little water and cook for a minute.
- Now add the spinach puree
- Mix well
- Add the cooked rajma
- Add water to adjust the consistency.
- Let this boil for 3 minutes.
- Add 1 tbsp crushed kasoori methi
- Switch off the flame.
- In a small pan add 2 tsp ghee
- Add ½ tsp cumin seeds and 2 slit green chilis
- Let it crackle
- Transfer this to the palak rajma.
- Delicious Palak Rajma is ready.
Notes
Notes:
1. You can add 1-2 tbsp of fresh cream in the last if you want a more creamy texture.
2. Do not miss the tadka in ghee as it lends a nice flavour to the Palak Rajma.
