Name: Spinach and Rajma White Kadhi recipe by Uzma Khan at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 4
Ingredients: 250gm - Rajma/kidney beans; 1 bunch - spinach (washed and chopped); 500gm - curd; 1 tsp - ginger paste; 3/4 tsp - garlic paste; 1/4 cup - poppy seed paste; 1- medium sized onion (chopped); 2- chopped green chilies; 1/4 tsp - asafoetida (hing) powder; 1/2 tsp - mustard powder; 2 tsp - melon seeds; Salt to taste; oil for cooking

Ingredients Serving: 4

250gm - Rajma/kidney beans
1 bunch - spinach (washed and chopped)
500gm - curd
1 tsp - ginger paste
3/4 tsp - garlic paste
1/4 cup - poppy seed paste
1- medium sized onion (chopped)
2- chopped green chilies
1/4 tsp - asafoetida (hing) powder
1/2 tsp - mustard powder
2 tsp - melon seeds
Salt to taste
oil for cooking

Instructions

Soak rajma/kidney beans in a bowl with sufficient water for at least 4 hours then keep it aside.
After 4 hours, boil the rajma until it is cooked but do not break the shape of it. Once it's cooked, keep it aside.
In other bowl, take the curd and poppy seed paste then mix it well.
Now heat oil in a pan, then add the onion and cook until it is translucent. Then add the ginger-garlic paste.
Once it has roasted, then add asafoetida (hing) and mustard powder. Roast it then add the boiled rajma/kidney beans, curd and poppy seed paste. Cook it until it is slightly thick.
In another pan, heat oil then add chopped onion. After a minute, add the chopped spinach and green chilies.
Now add the fried spinach in the curd and rajma mixture, cook it only for a minute then turn the gas off.
After a minute, when it has perfect consistency then transfer in a bowl and sprinkle some melon seeds over it. Serve the Rajma kadhi with rice.

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