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Rajma – Palak Masala / Red Kidney Beans – Spinach Curry

Recipe Cooked, Photographed and Written by Praveena

Prep Time:10mins   Cooking Time:20 mins   Cuisine:Indian

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 also has many health benefits. It 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. And spinach is part of green leafy vegetables family so is extremely healthy for pregnant women to get required folic acid. (info from internet)

Taking into account the excellent combo of health merits with red kidney beans and spinach, this dish is a purely (Vegetarian+)Vegan+ Glutenfree+ IronRich+ ProteinRich + 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 this curry 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 mothful of curry+roti…Its a pure bliss!! 🙂 

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

See my collection of Curry recipes here⇒ Curry / Koora / Stir Fry

Related Posts: Sprouted Red Beans – Potato Salad / Chat , Chana-Aloo Chat / Chickpeas-Potato Salad , Masala Vada / Masala Fritters

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


  • Fresh Spinach (chopped) – 3 cups (pressed)
  • Rajma / Red Kidney Beans (Cooked ) – 1½ cups
  • Onion – 2 medium size (chopped)
  • Garam Masala Powder/ Curry Powder – 3 teaspoons
  • Sugar – 1 teaspoon (optional) 
  • GreenChillies – 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 tablespoon
  • Water – [½ cup + ½ cup]

Special Ingredients:

  • Tamarind Pulp/ Chinthapandu Gujju


  • Firstly, take the chopped spinach & green chillies into a processor / mixie. See pic below.
  • Add enough water (½ cup) and make it into fine puree. Set aside for later use.
    Chopped Spinach and Halved Green Chillies added to the processor / mixer 
  • Put a frying pan / tawa on stovetop under medium flame, add oil and heat it.
  • Add the chopped onion pieces and ginger-garlic paster / finely chopped ginger-garlic. See pic below.
  • Let the onions become transparent, then add half of the boiled rajma/red beans, garam masala powder, turmeric powder, red chilli powder, sugar and salt. See pic below.
    Rajma / Red Beans along with all the spices added to the softened onions
  • Give everything a mix, let them cook/roast for about 2-3 mins.
  • Now add the entire spinach-green chilli puree into the same pan.
  • Give everything a thorough, but gentle mix and close the pan with lid. Leave it for 5-8 mins. See pic below.
    After adding the spinach puree into the pan
  • In the 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.
  • After 5-8 mins, Open the lid, add this rajma / red bean paste and the tamarind pulp into the pan. 
  • Mix up everything gently, and now the curry starts to thicken. See pic below.
    After adding the rajma puree & tamarind pulp at the last stage
  • Give a stir and leave it for 3-5 mins without lid on the pan. 
  • When your desired consistency of thickness is reached, then switch the flame off.
  • Transfer the curry/sabzi into a serving bowl and garnish with chopped coriander, chopped ginger (optional) . Done!!


  • I did not use garlic, if you wish to, you can add it as specified by me.
  • 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 this curry in fridge and can use it upto 1 week.


  • This Curry / Sabzi is soft in texture, with the aroma of the mild flavours of 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 Chapathis (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 Chapathis

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