Name: Spinach Rajma or Kidney Beans with Spinach recipe by Aish Das-Padihari at BetterButter
Prep time: 400 min
Cook time: 120 min
Total time: 520 min
Yield: 4
Ingredients: 3 cups rajma/red kidney beans soaked overnight and boiled; 4 TBSP oil; 1 large red onion, finely chopped; 2 large garlic cloves, minced; 1-inch ginger minced; 3 TBSP chili powder; 1 TBSP ground lightly toasted cumin seeds; 3 big tomatoes pureed; 1 TBSP tomato ketchup or pasta sauce (this will give a very rich red color to your chili/rajma); 1 cup spinach; Salt to taste ½ cup chopped cilantro; 1 TSP Turmeric 2 green chilies sliced (optional)

ABOUT Spinach Rajma or Kidney Beans with Spinach RECIPE

Its needless to mention the health benefits of Rajma, right? This is considered as a magical bean full of fiber and heart healthy goodness and imagine rajma cooked with spinach? Even better, no? This is a great dish for kids, teenagers or whoever thats not very fond of greens. Once you add spinach into their favorite rajma, they wouldn't even complain once yet, they will get their daily intake of healthy greens.

Ingredients Serving: 4

3 cups rajma/red kidney beans soaked overnight and boiled
4 TBSP oil
1 large red onion, finely chopped
2 large garlic cloves, minced
1-inch ginger minced
3 TBSP chili powder
1 TBSP ground lightly toasted cumin seeds
3 big tomatoes pureed
1 TBSP tomato ketchup or pasta sauce (this will give a very rich red color to your chili/rajma)
1 cup spinach
Salt to taste ½ cup chopped cilantro
1 TSP Turmeric 2 green chilies sliced (optional)

Instructions

Heat the oil over medium heat in a heavy nonstick skillet
Add the onion and stir, until they are tender and beginning to color, about 8 minutes
Stir in the garlic and ginger, and stir together until the raw smell of garlic is gone, for about a minute.
Add the ground chili, cumin, chopped green chilies, chopped tomatoes, turmeric, and salt
Cook, stirring, for 10 minutes, until the mixture begins to stick to the pan and the oil starts to separate from the onion-tomato masala
Stir in the tomato ketchup/pasta sauce. Simmer for about another 10 minutes until the mixture is thick and fragrant.
Add the boiled/canned rajma/red kidney beans and add the desired amount of water
Cook for another 40 to 45 minutes on medium to low heat
Add the chopped spinach into it and cook for another 10 minutes covered. With a wooden spoon mash the beans a bit to thicken the gravy.
Shortly before serving stir in the cilantro and simmer for 5 minutes

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