Rajma Saagwala (Dry Kidney Beans And Spinach Stir Fry) Recipe

Name: Rajma Saagwala (Dry Kidney Beans And Spinach Stir Fry) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: North Indian Recipes
Ingredients: 1 cup Rajma (Large Kidney Beans) boiled; 2 cups Spinach Leaves (Palak) roughly chopped; null Oil as required; 1 teaspoon Cumin seeds (Jeera); 1 null Onion finely chopped; 5 null Garlic cloves, finely chopped; 1 null Green Chilli finely chopped; 1/4 teaspoon Turmeric powder (Haldi); 1/2 teaspoon Garam masala powder; null Asafoetida (hing) A pinch; null Salt to taste

Nithya Anantham

October 23, 2021

3115 Ratings

Rajma Saagwala (Dry Kidney Beans And Spinach Stir Fry) Recipe

Time:Prep: 15 M|Cook: 20 M|Total: 35 M

Makes:4 Servings

Meal:Lunch

Cuisine:North Indian Recipes

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.

If you like this recipe, you can also try other similar recipes such as

Serve Rajma Saagwala as a side dish with Rabodi Ki Sabji and Whole Wheat Lachha Parathas for a delicious weekday meal.

If you like this recipe, you can also try other similar recipes such as

Ingredients

1 cup Rajma (Large Kidney Beans), boiled

2 cups Spinach Leaves (Palak), roughly chopped

Oil, as required

1 teaspoon Cumin seeds (Jeera)

1 Onion, finely chopped

5 Garlic, cloves, finely chopped

1 Green Chilli, finely chopped

1/4 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Garam masala powder

Asafoetida (hing), A pinch

Salt, to taste

Instructions for Rajma Saagwala (Dry Kidney Beans And Spinach Stir Fry) Recipe

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.