How to make Palak Rajma - Spinach puree adds both flavour and colour to the popular rajma masala.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Spinach Leaves, Kidney beans (राजमा)

Cuisine : Indian

Course : Main Course Vegetarian

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Palak Rajma Recipe Card

Palak Rajma
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Palak Rajma checkout Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry, Poondu Keerai Massiyal, Palak Paneer Boondi . You can also find more Main Course Vegetarian recipes like Aloo Anardana, Samosa Kadhi Chaat, Stuffed Capsicums, Cauliflower Steaks.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Palak Rajma Recipe

  • Spinach Leaves blanched and pureed 1 kilogram

  • Kidney beans soaked overnight, drained and pressure cooked with 1 cup

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies halved 4

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Garlic cloves finely chopped 8-10

  • Ginger cut into thin strips 1½ inches

  • Onions finely chopped 2 medium

  • Tomatoes pureed 3 medium

  • Coriander powder 2 tablespoons

  • Red chilli powder 1 teaspoons

  • Dried mango powder (amchur) 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Cumin powder ½ teaspoon

  • Salt to taste

  • A fresh red chilli flower

Method

Step 1

Heat oil in a non-stick pan, add cumin seeds and green chillies.

Step 2

Crush the pomegranate seeds with a rolling pin and add.

Step 3

Add garlic and most of the ginger strips and saute till garlic becomes golden. Add onions and saute till onions turn a light golden.

Step 4

Add pureed tomatoes, mix well and saute, stirring continuously, for about 4 minutes.

Step 5

Add coriander powder, red chilli powder, dried mango powder, turmeric powder and cumin powder and continue to saute for 4 minutes more. Add salt and mix well.

Step 6

Add 1 cup cooking liquor in which kidney beans were cooked and mix well and cook 2-3 minutes.

Step 7

Add kidney beans and mix well and cook till the beans get heated through.

Step 8

Add 2 cups spinach puree and mix well, cover and cook for 1-2 minutes.

Step 9

Transfer into serving dish, garnish with remaining ginger strips and a fresh red chilli flower and serve.