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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 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 BEAN / CHILLI MODE (or) 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.