Palak Rajma

Spinach puree adds both flavour and colour to the popular rajma masala. This recipe is from FoodFood TV channel

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Palak Rajma
Main Ingredients Spinach Leaves, Kidney beans
Cuisine Indian
Course Main Course Vegetarian
Prep Time 7-8 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Palak Rajma

  • 1 kilogram Spinach Leaves blanched and pureed
  • 1 cup Kidney beans soaked overnight, drained and pressure cooked with
  • 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
  • to taste Salt
  • A fresh red chilli flower


  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

Calories 1498
Carbohydrates 189.1
Protein 77.1
Fat 47.9