Preparation time
- Total: Approximately 35 minutes
- Preparation: 15 minutes
- Cooking: 20 minutes
Ingredients
- 1 cup Rajma (Large Kidney Beans) - boiled
- 2 cups Spinach Leaves (Palak) - roughly chopped
- Sunflower Oil - as required
- 1 teaspoon Cumin seeds (Jeera)
- 1 Onion - finely chopped
- 5 Garlic - cloves
- 1 Green Chilli - finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- Asafoetida (hing) - A pinch
- Salt - to taste
Instructions
- To begin making Rajma Saagwala recipe, pressure cook the overnight soaked rajma for two whistles in a pressure cooker and keep it aside
- Now heat a wok in medium flame, pour oil, add the cumin seeds and a pinch of asafoetida and let it crackle
- Add the finely chopped garlic and sauté till aromatic
- Add the finely chopped onion and green chilli and cook till the onions become translucent
- Add the roughly chopped spinach and cooked rajma and give it a stir
- Now add the turmeric, garam masala powder and season with salt and mix well
- Let the vegetable cook in medium flame for 10 minutes, occasionally keep stirring in between
- Once done, switch off the flame and it is ready to be served
- Serve Rajma Saagwala as a side dish with Rabodi Ki Sabji and Whole Wheat Lachha Parathas for a delicious weekday meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- North Indian Recipes
- Lunch
- Vegetarian