Palak Rajma Masala (Kidney Beans Curry)

a 45 degree angle view of rajma masala with steamed rice.

Palak Rajma Masala (Kidney Beans Curry)

Palak Rajma Masala (Kidney Beans Curry) is a delightful Indian dish that brings together the earthy flavor of red kidney beans with the vibrant goodness of spinach. Packed with essential nutrients, protein and fiber, this hearty curry is a favorite in every Indian household.

Course Main Course

Cuisine Indian

Keyword kidney beans curry, palak rajma masala, rajma masala, rajma masala recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 173kcal

Author Gunjan

Ingredients

for blending

2 cups packed baby spinach (blanched)
1 cup chopped onions
2 Roma tomatoes (roughly chopped)
4 garlic cloves
1/4 inch root ginger
1 tbsp white sesame seeds
2 whole cloves
4 whole black peppercorns
2 green cardamom
2 tbsp water

others

2 tbsp olive oil
1 tsp fennel seeds
Pinch of cinnamon powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp chili powder/cayenne powder or as per taste
15 oz canned kidney beans (drained and rinsed)
1/4-1/2 cup water (as per your choice of consistency)
salt as per taste
1/4 tsp garam masala

Garnishing

2 tbsp chopped cilantro

Instructions

Boil water in a saucepan. Turn off the flame and dip the spinach in the hot water for 2-3 minutes or until spinach starts to wilt. With the help of tongs place the spinach immediately in the blender.
In the same blender, combine onions, tomatoes, garlic, ginger, sesame seeds, cloves, peppercorns, cardamom and 2 tbsp water. Blend it smooth and keep it aside.
Heat oil in a pan/kadhai. Add fennel seeds and cinnamon powder to it. As soon as the seeds start to crackle or start to cook add the spinach masala to it and cook for 5-8 minutes at medium-high flame stirring at intervals.
Now, add turmeric powder, cumin powder, coriander powder, chili powder and sauté very well. Cook for another 1-2 minutes or until all the spices are cooked properly and you get the aroma.
Now add kidney beans, water, salt and garam masala. Mix, cover and cook for 3-4 minutes at medium heat or until thoroughly cooked.
Turn off the flame and garnish with chopped cilantro. Serve hot with rice, quinoa, chapatti or naan and a side salad.

Notes

1/8 inch cinnamon stick can also be used to replace cinnamon powder if desired.
If using dry Rajma or kidney beans make sure to soak overnight before using in this recipe. Then, pressure cook them before folding in the gravy masala.
Instant Pot option - Turn on the sauté mode and season the oil as mentioned in the recipe. Add the rest of the ingredients along with soaked rajma (kidney beans). Cancel the sauté mode and seal the valve. Turn it on at high manual for 40 minutes. Once done release the pressure. Stir, garnish and enjoy. If using canned red beans then cook at manual mode for 5 minutes.

Nutrition