Palak Rajma

Ingredients 

• 1 kilogram spinach leaves, blanched and pureed
• 1 cup kidney beans, soaked overnight, drained and pressure cooked with salt
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 4 green chillies, halved
• 1 tablespoon dried pomegranate seeds (anardana)
• 8-10 garlic cloves ,finely chopped
• 1½ inches ginger, cut into thin strips
• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed
• 2 tablespoons coriander powder
• 1 teaspoons red chilli powder
• 1 teaspoon dried mango powder (amchur)
• ¼ teaspoon turmeric powder
• ½ teaspoon cumin powder
• Salt to taste
• A fresh red chilli flower

Method

1. Heat oil in a non-stick pan, add cumin seeds and green chillies.
2. Crush the pomegranate seeds with a rolling pin and add.
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.
4. Add pureed tomatoes, mix well and saute, stirring continuously, for about 4 minutes.
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.
6. Add 1 cup cooking liquor in which kidney beans were cooked and mix well and cook 2-3 minutes.
7. Add kidney beans and mix well and cook till the beans get heated through.
8. Add 2 cups spinach puree and mix well, cover and cook for 1-2 minutes.
9. Transfer into serving dish, garnish with remaining ginger strips and a fresh red chilli flower and serve.

Nutrition Info