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
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
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 Dhaba Style Aloo Sabzi - SK Khazana Chilli Tofu Dham Munj Bhindi Coconut Masala
Palak Rajma Recipe Card
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.
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.
Nutrition Info
Calories : 1498 Kcal
Carbohydrates : 189.1 gm
Protein : 77.1 gm
Fat : 47.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
