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Rajma – Palak Masala / Red Kidney Beans – Spinach Curry

Indian style, Vegan, Plant Based Curry / Stew, which is rich in Iron, Fiber & Protein. Gave Step wise pics & tips for both Stove top & Instant Pot Electric pressure cooker method!

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10mins   CookTime:Given Below   Cuisine:Indian


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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 Avocado Chapathis (Indian Tortillas) along with onion slices, lemon slices, baby carrots & 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!! 🙂  

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

Possible alterations for the recipe, ‘Rajma Palak Masala Sabzi‘:

Tamarind puree can be replaced with ½ cup of tomato puree.

Pureeing the spinach can be completely optional. If it is chopped finely, you can use it as it is, anyhow spinach would shrink very easily.

Just before switching the stove / gadget off, add a ½ cup of freshly chopped spinach. Give everything a gentle mix. This creates a more appealing look to the curry.

If you think the curry/stew turned watery, add 1 tbsp of chickpea flour / besan and mix thoroughly until no lumps are found.

Whole Food Plant Based option: Just avoid the oil, instead you can use veggie broth / water.

Health benefits of ‘Rajma Palak Masala Curry’:

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

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. 

To conclude, this side dish is rich in Protein, Iron & Fiber. It is suitable for Vegetarian, Vegan, Gluten free, Plant Based diets.

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

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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 Puree – 3 tablespoons (or use ½ cup of tomato puree)
  • Water – as required

Special Ingredients:

  • Tamarind Puree / Tomato Puree

Step wise pics Procedure for ‘Rajma Palak Masala’:

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 / overnight.

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.
Mean while, 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.
Transfer into a serving dish, garnish with finely chopped ginger. Done!!

INSTANT POT METHOD(time:12 mins)

Switch the INSTANT POT on, set to SAUTE mode for 4 mins. 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. Cancel the SAUTE mode.
Pour 1 to 1½ cups of water. Give a mix, close the lid & seal the valve. Set the mode to BEAN / CHILI under HIGH PRESSURE (takes 30 mins approx).
Release the pressure naturally (NPR) or manually (QPR) after 5 mins. Open the lid, and using an electric hand blender / potato masher, mash ONLY quarter part of the stew. At this stage, optionally you might add ½ cup of chopped fresh spinach, and mix everything well.

WITH CANNED RED KIDNEY BEANS:

  • Follow whole of the above procedure, except for, close the lid & valve, set to PRESSURE COOK mode under high pressure for 3 (to 5 ) mins. Done!!
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:

  • I generally prefer using soaked beans rather than dried beans. Using soaked beans prevent makes digestion at ease and prevents gas problems.
  • 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.
  • For Instant Pot method, if you set the mode to BEAN / CHILI, there is no need to specify the time it is set by default. It takes 30 mins approx.
  • Instead of BEAN / CHILI mode, you might opt for PRESSURE COOK mode under high pressure, for 5 mins.I tried this few times and the rajma curry turned out the same as with BEAN mode.
  • Storage: 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 Avocado Chapatis (Indian Tortillas) along with onion slices, lemon slices, baby carrots & 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 Avocado Chapathis

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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 Accompaniment, Main 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 Puree (or use ½ cup of tomato 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 / overnight.

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)

    With soaked red kidney beans / rajma:

    • Switch the INSTANT POT on, set to SAUTE mode for 4 mins.
      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 & seal the valve. Set the mode to BEAN / CHILI under high pressure.
    • Release the pressure naturally (NPR) or manually (QPR) after 5 mins.
      Open the lid, and then 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!!

    With canned red kidney beans / rajma:

    • Follow whole of the above procedure, except for, close the lid & valve, set to PRESSURE COOK mode under high pressure for 3 (to 5 ) mins. Done!!

    Notes

    Please see the MAIN POST for step wise pics recipe & TIPS.
    Keyword indian curry recipe in Instant Pot pressure cooker, rajma palak masala sabzi recipe, red kidney beans masala curry

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    15 comments

    1. Just to let you know as you asked I made Rajma palak masala last night for the first time and it worked out quite well once I got the instant pot to do what I wanted. I reduced the number of chillies and had to use Tomato puree instead of Tamarind puree. I enjoyed it a lot and will be making again as most of the ingredients are in the store cupboard and it is easy and quick to make if you use tinned (canned) red kidney beans.

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