Palak Rajma masala

Palak Rajma masala | Rajma palak curry recipe- Spinach and red kidney beans masala – North Indian sidedish for roti with full video and step-by-step pictures. No cream no cashew added palak rajma recipe.

Palak rajma masala is one of the recipes asked for by a follower of Jeyashris Kitchen on Instagram. This sounded so new to me and I wanted to try this out. I have tried palak paneer and even a dry version of chole palak. When I tried this last week, it turned out so amazing. The tadka part made it extra special and adds up more flavor to the masala.

This can be served with roti, naan, jeera rice, or any pulao too. We had this Palak rajma masala with veg pulao on a weekday night for dinner. My family enjoyed it very much. I can say this is one of the best ever palak-based gravy that I have made. You can replace rajma or red kidney beans with chickpeas or paneer too.

Also check out, No onion no garlic rajma masala, Rajma galouti kebab, crispy rajma murukku, Mexican cheese paratha

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5 from 1 vote

Palak rajma recipe

Red kidney beans cooked in spinach based gravy

Course Main Course, side dish for chapati

Cuisine Indian

Keyword side dish for roti

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Soaking time 7 hours hours

Total Time 7 hours hours 45 minutes minutes

Servings 3

Author Jeyashri suresh

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.

Video

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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.

• 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, and let this crackle.
• Now add 1 finely chopped onion.

• 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.

• Add the cooked rajma
• Add water to adjust the consistency.
• Let this boil for 3 minutes.

• 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:
• You can add 1-2 tbsp of fresh cream in the last if you want a more creamy texture.
• Do not miss the tadka in ghee as it lend a nice flavour to the Palak Rajma.