Advertisements
FiberFood Glutenfree Kids Friendly Lunch Box North Indian Recipes Pooja / Gathering Protein Rich Vegan

Rajma – Palak Masala / Red Kidney Beans – Spinach Curry

Spread the love

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10mins   CookTime:Given Below   Cuisine:Indian

Taking into account the excellent combo of health merits, this dish is a purely (Vegetarian+)Vegan+ Gluten free+ Iron Rich+ Protein Rich + Rich in Antoixidants recipe. Have this curry/sabzi as a side for carbs like rice, chapathi, naan, roti, potatoes, etc which makes an extra-ordinarily HEALTHY MEAL! 🙂 

We had it as a side with Whole Wheat Chapathis (Indian Tortillas) along with onion slices, lemon slices & slit green chillies. Just squeeze on some lemon juice on top, and have onion, chilli bite for each mouthful of curry+roti…Its a pure bliss!! 🙂 

Health benefits of Red Beans & Spinach

Red Kidney Beans / Rajma offer amazing health benefits. Some of them are⇒⇒ Lowers cholesterol, high dietary fibre, improves memory, boosts energy, Anti-oxidant properties, powerhouse of proteins, natural detoxifier, prevents hypertension (info from internet).

On the other side Spinach  is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of  manganese,  magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health. Being a leafy green its extremely good for pregnant women to get required folic acid. (info from internet)

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

My Curry recipes collection here⇒  Curry / Koora / Stir Fry

My Dal recipes collection here⇒  Dal / Pappu / Lentil Stew

Rice recipes collection here⇒  Main Course

Instant Pot recipes collection here⇒  Instant Pot / Electric Pressure Cooker Recipes

Related Posts 

  1. Red Kidney Beans Nuggets / Rajma Masala Vada / Fritters
  2. Sprouted Red Beans – Potato Salad / Chat
  3. Chana-Aloo Chat / Chickpeas-Potato Salad
  4. Avocado & Spinach Green Smoothie Bowl
  5. Spinach & Black-eyed Beans Saute

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Rajma-Palak Masala / Red Kidney Beans – Spinach Curry served as a side with Whole Wheat Chapatis

Ingredients:

  • Fresh Spinach (chopped) – 3 cups (pressed)
  • Rajma / Red Kidney Beans (soaked ) – 1½ cups
  • Onion – 2 medium size (chopped)
  • Garam Masala Powder/ Curry Powder – 3 teaspoons
  • Sugar – 1 teaspoon (optional) 
  • Green Chillies – 7 to 8 (halved)
  • Ginger-Garlic paste / Chopped Ginger-Garlic – 1 tablespoon
  • Chopped Coriander – 1 tablespoon
  • Salt – as per taste
  • Red Chilli Powder – 1 teaspoon
  • Turmeric Powder – ½ teaspoon
  • Cooking Oil – 3 tablespoon
  • Tamarind Pulp / Chinthapandu Gujju- 3 tablespoons
  • Water – [½ cup + ½ cup] as required

Special Ingredients:

  • Tamarind Pulp/ Chinthapandu Gujju

Step wise pics Procedure:

PREP WORK:

  • Take the rajma / red kidney beans into a wide bowl. Wash 2-3 times. Add 3 times of water. Let them soak for 5-6 hrs.

STOVE-TOP METHOD(time:25 mins)

Strain the red beans / rajma, take them into pressure cooker. Add fresh water until they soak, and 1 teaspoon of salt. Cook up to 5 to 6 whistles.
Take the chopped spinach & green chillies into a processor / mixie.
Add enough water (½ cup) and make it into fine puree. Set aside.
Put a frying pan / tawa on stove top under medium flame, add oil and heat it.
Add the chopped onion pieces and ginger-garlic paste / finely chopped ginger-garlic. 
When onions become transparent, add half of boiled rajma/red beans, garam masala powder, turmeric powder, red chilli powder, sugar and salt.Mix everything.
Transfer entire spinach-green chilli puree into pan.
Give everything a gentle mix.Close the pan with lid. Leave it for 5-8 mins.
Meanwhile,take the rest half of the rajma / red beans (which we left behind) into the processor/ mixie. Add ½ cup of water and blend it into a fine paste.
Add this rajma / red bean paste and the tamarind pulp into the pan. 
Mix up everything gently, leave it for 3-5 mins without lid. Switch off after desired thickness is reached. Done!!

INSTANT POT METHOD(time:12 mins)

Switch the INSTANT POT on, set to SAUTE mode, on high pressure, add oil, finely chopped onion,ginger, garlic or ginger-garlic paste.
Let the onions become transparent, then add chopped spinach, slit green chillies, garam masala powder, turmeric powder, red chilli powder, sugar & salt. 
Mix everything. Add all the soaked rajma / red beans and tamarind puree into the pot.
Pour 1 to 1½ cups of water. Give a mix, close the lid & valve, set to PRESSURE COOK mode under high pressure, for 10 mins.
Release the pressure naturally (NPR) or manually (QPR) after 5 mins. Open the lid, using an electric hand blender / potato masher, mash ONLY quarter part of the stew.
Transfer the curry/sabzi into a serving bowl and garnish with chopped coriander, chopped ginger (optional) . Done!!
Rajma – Palak Masala Curry / Red Beans – Spinach Stew in INSTANT POT!!

Tips:

  • Adjust the salt and spice as per your taste.
  • After adding the rajma/red bean paste at the last stage, be careful to stir now & then, to avoid sticking to the pan.
  • You can store in fridge and can use it up to 1 week.
  • It can even freeze in individual packages, well up to a month, take out, thaw and reheat to serve.

Result:

  • This, rajma palak masala curry is soft in texture, with the aroma of the mild flavours from masalas.
  • It gives such a soothing feel to the taste buds, only when taken as a side with any carbs as main.
  • We had this curry as a side with Whole Wheat Chapatis (Indian Tortillas) along with onion slices, lemon slices & slit green chillies.
  • Even tastes best with roti, rice, any pulao, phulka, last but not least even bread too.
Rajma-Palak Masala / Red Kidney Beans – Spinach Curry served as a side with Whole Wheat Chapatis

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Red Kidney Beans & Spinach Stew / Rajma – Palak Masala Curry

VegCookBook by Praveena
Indian style, vegan, vegetarian curry / stew, rich in Iron, Fiber & Protein. With Stove top & Instant pot methods. Storage Friendly, Family Friendly side dish recipe.
Course Side Dish
Cuisine Indian
Servings 6 people

Equipment

  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Frying pan (for stove-top method)
  • Hand Blender/Mixie (for both methods)

Ingredients
  

  • 3 cups Fresh Spinach (chopped) (pressed)
  • cups Rajma / Red Kidney Beans (soaked)
  • 2 medium Onion (chopped)
  • 3 teaspoons Garam Masala Powder
  • 1 teaspoon Sugar (optional)
  • 7 Green Chillies (halved)
  • 1 tablespoon Ginger & Garlic (paste / chopped)
  • 1 tablespoon Fresh Coriander / Cilantro (chopped)
  • as per taste Salt
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • 3 tablespoons Cooking Oil
  • 3 tablespoons Tamarind Pulp / Puree
  • as required Water

Instructions
 

PREP WORK:

  • Take the rajma / red kidney beans into a wide bowl. Wash 2-3 times. Add 3 times of water. Let them soak for 5-6 hrs.

STOVE-TOP METHOD(time:25 mins)

  • Strain the red beans / rajma, take them into pressure cooker. Add fresh water until they soak, and 1 teaspoon of salt. Cook up to 5 to 6 whistles.
  • Take the chopped spinach & green chillies into a processor / mixie.
  • Add enough water (½ cup) and make it into fine puree. Set aside.
  • Put a frying pan / tawa on stove top under medium flame, add oil and heat it.
  • Add the chopped onion pieces and ginger-garlic paste / finely chopped ginger-garlic. 
  • When onions become transparent, add half of boiled rajma/red beans, garam masala powder, turmeric powder, red chilli powder, sugar and salt. Mix everything.
  • Transfer entire spinach-green chilli puree into pan. Give everything a gentle mix.
  • Close the pan with lid. Leave it for 5-8 mins.
  • Meanwhile, take the rest half of the rajma / red beans (which we left behind) into the processor/ mixie. Add ½ cup of water and blend it into a fine paste.
  • Add this rajma / red bean paste and the tamarind pulp into the pan. 
  • Mix up everything gently, leave it for 3-5 mins without lid. Switch off flame when the desired thickness has reached. Done!!
  • Transfer the curry/sabzi into a serving bowl and garnish with chopped coriander, chopped ginger (optional) . Done!!

INSTANT POT METHOD(time:12 mins)

  • Switch the INSTANT POT on, set to SAUTE mode, on high pressure, add oil, finely chopped onion,ginger, garlic or ginger-garlic paste.
  • Let the onions become transparent, then add chopped spinach, slit green chillies, garam masala powder, turmeric powder, red chilli powder, sugar & salt.
  • Mix everything. Add all the soaked rajma / red beans and tamarind puree into the pot.
  • Pour 1 to 1½ cups of water. Give a mix, close the lid & valve, set to PRESSURE COOK mode under high pressure, for 10 mins.
  • Release the pressure naturally (NPR) or manually (QPR) after 5 mins.
  • Open the lid, using an electric hand blender / potato masher, mash ONLY quarter part of the stew
  • Transfer the curry/sabzi into a serving bowl and garnish with chopped coriander, chopped ginger (optional) . Done!!

Notes

Please see the MAIN POST for step wise pics recipe & TIPS.

You can Pin it here for later, Pinterest:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Advertisements

11 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: