palak rajma | special desi recipes

 

Palak Rajma | Spinach Rajma | పాలక్ రాజ్మా | पलक राजमा | special desi recipes

Palak Rajma- with a detailed photo and video recipe. Palak rajma is another healthy, easy, and tasty recipe. Spinach( palak ) is a superfood loaded with tons of nutrients in a low-calorie package. It is an excellent source of Vitamin K, A, E, B2, B6, manganese, and folate. Dark leafy green is good for bone health and skin. And another important ingredient in this recipe is rajma. Rajma is also known as kidney beans, these are the best sources of plant-based protein and are rich in fiber. This soluble fiber present in the beans helps to regulate blood sugar levels.

Here I used raw palak directly into the dish without blanching the palak. For this recipe, firstly clean the spinach and wash it thoroughly without any dust or impurities. Then chop the palak and keep it aside. For any rajma recipes, rajma should be soaked well overnight or for about 12 hours for perfect rajma recipes and to get the nutrients. For this wash and soak the rajma overnight or for about 12 hours.

Finally, I want to highlight some of my recipes like

• Spinach Little Millet Khichdi

• Spinach Lobia

• Palak Pulao

• Palak Paneer

Video Recipe Of Palak Rajma

Ingredients:

Cooking Rajma Ingredients:

• Rajma - 1 Cup
• Cloves - 3
• Cinnamon - 1 Inch
• Crushed Cardamom - 2
• Water - 2 Cups

Coconut Masala Ingredients:

• Dry Coconut -1/2 Cup
• Cinnamon - 1 Inch
• Cardamom - 2
• Nutmeg - Small Piece
• Cloves - 5
• Shahjeera - 1 Tsp.

Cooking Ingredients

• Oil - 4 Tbsps.
• Mustard Seeds - 1 Tsp.
• Cumin Seeds - 1 Tsp.
• Bay Leaves - 2
• Onions - 1 Big
• Green Chillies - 4
• Salt - 1 Tsp.
• Ginger Garlic Paste - 1/2 Tbsp.
• Turmeric Powder - 1/2 Tsp.
• Spinach - 5 Bunches
• Tomatoes - 3
• Red Chilli Powder - 1 Tbsp.
• Ginger Julienne
• Kasoori Methi - 1 Tbsp.
• Coriander Powder - 1 Tsp.
• Coriander Leaves

Preparation:

• One day before cooking soak the rajma overnight or for about 12 hours.
• The next day remove water and add rajma to the pressure cooker along with cloves, cardamom, cinnamon, and water.
• Close and pressure cook for 4 whistles
• In a blender add dry coconut, cloves, cardamom, shahi jeera, and cinnamon, and blend to a fine powder.
• Add oil along with bay leaves, cloves, cardamom, cinnamon, mustard, and cumin seeds in the pan.
• When the seeds splutter, add onions along with green chilies.
• When the onions change color, add curry leaves along with ginger-garlic paste and turmeric powder.
• Mix well and saute till it releases aroma.
• When it releases aroma add coconut masala and mix well.
• Saute well till it releases oil.
• Then add chopped spinach along with tomatoes and red chili powder.
• Mix well, close, and cook for about 5 minutes.
• After 5 minutes spinach shrink, now add pressure cooked rajma along with kasoori methi and mix well.
• Close and simmer for about 15 minutes.
• After 15 minutes, palak rajma is cooked well with perfect consistency.
• Finally, add coriander powder along with coriander seeds and serve hot with chawal, roti, and pachi pulusu.