Rajma Saagwala is a power packed, protein enriched dish prepared by stir frying red kidney beans and spinach in minimal spices. As we all know, Spinach is a super food loaded with tons of nutrients, this dish makes for a very healthy side dish for phulkas or paratha to be packed in lunchbox for kids.
Serve Rajma Saagwala as a side dish with Rabodi Ki Sabji and Whole Wheat Lachha Parathas for a delicious weekday meal.
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Cuisine: North Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 35 M
To begin making Rajma Saagwala recipe, pressure cook the overnight soaked rajma for two whistles in a pressure cooker and keep it aside.
Now heat a wok in medium flame, pour oil, add the cumin seeds and a pinch of asafoetida and let it crackle.
Add the finely chopped garlic and sauté till aromatic.
Add the finely chopped onion and green chilli and cook till the onions become translucent.
Add the roughly chopped spinach and cooked rajma and give it a stir.
Now add the turmeric, garam masala powder and season with salt and mix well.
Let the vegetable cook in medium flame for 10 minutes, occasionally keep stirring in between.
Once done, switch off the flame and it is ready to be served. Serve Rajma Saagwala as a side dish with Rabodi Ki Sabji and Whole Wheat Lachha Parathas for a delicious weekday meal.