Rajma Palak Curry/ Kidney Beans Spinach Curry

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 smell is no more.
• Step 6 Pour in the spinach and tomato puree. Mix well and 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.