Rajma Palak Curry/ Kidney Beans Spinach Curry


Rajma Palak Curry/ Kidney Beans Spinach Curry

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Ingredients
  • 250 g Rajma/ Kidney beans
  • 300 g Spinach
  • 2 Green chillies (slit)
  • 1 inch Ginger
  • 3 Tomatoes (chopped)
  • 1 pinch Asafoetida/ Hing
  • 1 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1/2 tsp Chilli powder
  • 3/4 tsp Garam masala
  • Salt to taste
  • 2 tsp Fresh cream (optional)
  • 2 tbsp Oil
Directions
  • Step 1 Rinse and soak the kidney beans overnight in water. Pressure cook it for 4 whistles.
  • Step 2 Keep the drained water and kidney beans aside in separate bowls.
  • Step 3 Wash the spinach and blanch it. Grind the spinach, tomato, ginger and green chillies, the paste should be smooth and fine. Keep it aside.
  • Step 4 Heat oil in a pan over medium heat. Add a pinch of asafoetida and cumin seeds, sauté for 30 seconds.
  • Step 5 Add turmeric powder, chilli powder and coriander powder. Sauté for a minute till the raw spell is no more.
  • Step 6 Pour in the spinach and tomato puree. Mix well and let it cook for 5 minutes.
  • Step 7 Add in the cooked kidney beans and a little bit of the water the beans were cooked in, sauté for another 5-7 minutes till the curry thickens.
  • Step 8 Transfer to a serving dish, garnish with fresh cream or coriander leaves. Serve with Indian flat breads or rice.


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