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

1. 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.
14. Serve with rice/roti.