Ingredients Quantity
Spinach 1 bunch
Water 1 cup
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 ½ inch
Ghee 1tbsp+1/2 tsp
Kasuri methi 1tsp+ for garnish
Coriander chopped 2tsp+ for garnish
1.Method First blanch spinach in hot water and once done remove it and put it in cold water.
2.Now in kadai add oil, bay leaf, cumin seeds and sauté it properly.
3.Now add chopped onions and sauté till brown in color.
4.Mean while grind the spinach in the grinder and make it a puree form.
5.Now add ginger garlic paste and sauté again.
6.Now add chopped tomatoes, salt and sauté it for 4-5 mins again.
7.Now add coriander powder, red chili powder, dry mango powder, turmeric powder, garam masala powder and sauté again for few mins.
8.Now add fenugreek leaves and sauté again.
9.Now add boiled Rajma and water in which Rajma was boiled and cook for 20mins properly.
10.Now add chopped green chilies, ginger juliennes and spinach puree and ghee, kasuri methi, chopped coriander and cook for sometimes.
11.Now with help of masher, mesh the Rajma to thicken the gravy.
12.Our Rajma palak methi is ready to serve.
13. Garnish it with ghee, kasuri methi, ginger juliennes, and chopped coriander.
Serve with rice/roti.
