Palak Rajma Ki Sabzi Recipe (Spinach and Rajma Curry)
Palak Rajma is a wonderful and nutritious blend of spinach (palak) and rajma (rajma), famous in North Indian cooking. It is a healthy dish rich in protein from rajma and fundamental nutrients and minerals from spinach. This nice and tasty curry can be eaten with rice or any Indian flatbread like chapati or naan. The smooth surface of rajma, combined with the delicate spinach and sweet smelling flavour makes it a zesty dinner for any occasion.
Ingredients:
To prepare Palak Rajma, you will need the following ingredients:
For the preparation of Rajma (kidney beans):
1 cup dry Rajma (kidney beans), soaked for a while
3 cups water (for pressure cooking)
Salt to taste
For the Palak (spinach) and curry:
2 cups fresh spinach leaves, washed and chopped
1 large onion, finely chopped
2 medium-sized tomatoes, finely chopped
1 inch piece of ginger, minced
4-5 garlic cloves, finely chopped
2 green chillies, chopped (optional)
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 scallion leaf
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala spice
1/4 teaspoon Asafoetida
Salt to taste
Fresh coriander leaves for garnishing
Lemon wedges for serving
Planner steps:
Step 1: Preparing the rajma
1.Soak the Rajma: Wash the dry Rajma thoroughly and soak it in water for some time or at least for 6-8 hours. This will soften the Rajma and reduce the cooking time.
2.Pressure Cook the Rajma: Drain the soaked Rajma and add it to a pressure cooker. Add 3 cups of water and some salt to it. Pressure cook the Rajma on medium heat for about 4-5 whistles or till the Rajma is soft and cooked completely. Once cooked, keep the Rajma aside but do not throw away the cooking water, as it will be used in the curry.
Step 2: Preparing the spinach
1.Blanch the spinach: Boil water in a large vessel and add the cleaned spinach leaves. Boil the spinach for 2-3 minutes until the leaves shrink and become loose. Strain the spinach and put it in a bowl of cold water (this retains the green colour). Once cooled, finely chop the spinach or blend it into a coarse puree as per your preference.
Step 3: Making the curry base
1.Saute the aromatics: Heat oil or ghee on medium heat in a deep vessel or kadhai. Add cumin seeds and let them crackle. Then, add chopped onions and asafoetida. Saute the onions till they turn golden brown.
2. Add ginger, garlic and green chillies: Add crushed ginger, chopped garlic and chopped green chillies. Saute the mixture till the raw smell of garlic disappears.
3.Cook the tomatoes: Add the finely chopped tomatoes to the dish and mix well. Cook till the tomatoes become soft and mushy and the oil starts separating from the sides. You can cover the pan to speed up the cooking process.
Step 4: Adding the flavours
1.Make it spicy: When the tomatoes are cooked well, add the powdered flavours: turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix everything together and cook for 2-3 minutes to enhance the flavours.
Step 5: Adding the rajma and spinach
1.Add the cooked rajma: Now, add the cooked rajma to the curry base along with the water in which it was cooked. This boiling water will help thicken the curry and add a rich texture. Mix well.
2.Add chopped or mixed spinach: Add white and chopped spinach (or spinach puree) to the rajma mixture. Mix everything together, making sure the spinach and rajma are well combined.
3.Cook the curry on low heat: Lower the heat, cover the pan, and let the curry cook for 10-15 minutes. This will allow the flavors to blend together and the curry to thicken. Stir occasionally to prevent this from burning.
Step 6: Final touches
1.Adjust consistency: If the curry looks too thick, you can add some water to change the consistency to your liking. If it is too runny, let it cook for a few more minutes.
2.Add garam masala: When the curry reaches the right consistency, add garam masala for a final burst of flavor. Mix it in and cook for 2-3 minutes.
3.Garnish: Garnish the Palak Rajma with freshly chopped coriander leaves to reduce the spiciness.
Step 7: Serving Ideas
The best way to eat Palak Rajma is hot with steamed rice, jeera rice or any Indian bread like chapati, paratha or naan. Drizzling lemon juice on top gives it a refreshing tang that balances the richness of the curry.
Health Benefits:
This Palak Rajma dish is not only delicious but also extremely nutritious.
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