Ingredients Quantity
Spinach 1 bunch
Fenugreek leaves 1cup
Water as required
Oil 5-6tbsp
Bay leaf 1no.
Cumin seeds 1tsp
Onion chopped 2no.
Ginger garlic paste 1tbsp
Tomatoes chopped 3no.
Salt to taste
Coriander powder 1 ½ tbsp
Red chili powder 1 ½ tsp
Dry mango powder 1tsp
Turmeric powder ½ tsp
Garam masala 1 ½ tsp
Kidney beans boiled (Rajma) 1cup
Green chilies chopped 2-3no.
Ginger juliennes 1/2 inch
Ghee 1tbsp+1/2 tsp
Kasuri methi 1tsp+ for garnish
Coriander chopped 2tbsp+ for garnish
Method
- First blanch spinach in hot water and once done remove it and put it in cold water.
- Now in kadai add oil, bay leaf, cumin seeds and sauté it properly.
- Now add chopped onions and sauté till brown in color.
- Mean while grind the spinach in the grinder and make it a puree form.
- Now add ginger garlic paste and sauté again.
- Now add chopped tomatoes, salt and sauté it for 4-5 mins again.
- Now add coriander powder, red chili powder, dry mango powder, turmeric powder, garam masala powder and sauté again for few mins.
- Now add fenugreek leaves and sauté again.
- Now add boiled Rajma and water in which Rajma was boiled and cook for 20mins properly.
- Now add chopped green chilies, ginger juliennes and spinach puree and ghee, kasuri methi, chopped coriander and cook for sometimes.
- Now with help of masher, mesh the Rajma to thicken the gravy.
- Our Rajma palak methi is ready to serve.
- Garnish it with ghee, kasuri methi, ginger juliennes, and chopped coriander.
- Serve with rice/roti.