Rajma Palak - Kidney beans and Spinach Curry
Cooking Instructions
- 1
Heat oil in a non-stick pan, add cumin seeds and green chillies.
- 2
Crush the pomegranate seeds with a rolling pin and add.
- 3
Add garlic and most of the ginger strips and saute till garlic becomes golden. Add onions and saute till onions turn a light golden.
- 4
Add pureed tomatoes, mix well and saute, stirring continuously, for about 4 minutes.
- 5
Add coriander powder, red chilli powder, dried mango powder, turmeric powder and cumin powder and continue to saute for 4 minutes more. Add salt and mix well.
- 6
Add 1 cup cooking liquor in which kidney beans were cooked and mix well and cook 2-3 minutes.
- 7
Add kidney beans and mix well and cook till the beans get heated through.
- 8
Add 2 cups spinach puree and mix well, cover and cook for 1-2 minutes.
- 9
Transfer into serving dish, garnish with fresh cream and coriander leaves
- 10
You can eat this with Indian flat breads or plain rice
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