Rajma Saagwala (Dry Kidney Beans and Spinach Stir Fry) Recipe
Rajma Saagwala is a vibrant, nutrient-packed dish that combines the richness of red kidney beans (rajma) with the health benefits of spinach (palak), all stir-fried together with aromatic spices. This North Indian recipe is not just delicious but also a powerhouse of protein and vitamins, making it an ideal side dish for your meals. Served alongside phulkas, parathas, or even steamed rice, it’s a perfect addition to any lunchbox or family meal.
Description:
Rajma Saagwala is a dry, flavorful stir fry where boiled kidney beans are tossed with fresh spinach and seasoned with minimal yet aromatic spices. Rich in protein from the rajma and iron from the spinach, this dish is not only easy to make but also a nourishing option for vegetarians. It pairs perfectly with whole wheat parathas or phulkas and is a wholesome choice for any meal, especially packed lunches for kids.
Cuisine
North Indian Recipes
Course
Lunch
Diet
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1 cup (boiled) |
| Spinach Leaves (Palak) | 2 cups (roughly chopped) |
| Oil | As required |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Onion | 1, finely chopped |
| Garlic | 5 cloves, finely chopped |
| Green Chilli | 1, finely chopped |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Instructions:
-
Prep the Rajma:
Begin by soaking the rajma (kidney beans) overnight in plenty of water. The next day, drain the beans and pressure cook them for about 2 whistles until tender. Set them aside for later use. -
Heat the Oil:
In a medium-sized wok or pan, heat a little oil over medium flame. Once the oil is hot, add the cumin seeds (jeera). Allow them to sizzle and crackle for a few seconds. -
Aromatics:
Add a pinch of asafoetida (hing) to the sizzling cumin seeds. Then, add the finely chopped garlic and sauté for a minute or until fragrant. -
Onions and Green Chilli:
Add the finely chopped onion and green chilli to the wok. Stir and cook until the onions turn soft and translucent. -
Add Spinach and Rajma:
Toss in the roughly chopped spinach leaves and cooked rajma. Stir everything well to combine. -
Spices:
Sprinkle the turmeric powder (haldi) and garam masala powder over the vegetables. Season with salt to taste and mix everything thoroughly. -
Simmer and Cook:
Allow the mixture to cook on medium heat for about 10 minutes. Stir occasionally to ensure the ingredients do not stick to the bottom of the wok and cook evenly. -
Finish and Serve:
Once the spinach has wilted and the flavors have melded together, turn off the heat. The dish is now ready to be served.
Serving Suggestions:
Rajma Saagwala makes for a perfect side dish when served with Rabodi Ki Sabji and Whole Wheat Lachha Parathas. It’s a great choice for lunch or dinner, offering a wholesome, vegetarian meal that is both nutritious and satisfying. Pair it with a cup of raita or a simple salad for a complete and balanced meal.
Pro Tips:
- Feel free to adjust the spice levels by adding more or less green chilli depending on your preference.
- For a richer flavor, you can add a dollop of ghee at the end of cooking for an enhanced aroma and taste.
- This dish can be made in bulk and stored in the fridge for 2-3 days, making it perfect for meal prep.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10g |
| Carbohydrates | 32g |
| Fat | 4g |
| Fiber | 7g |
| Sodium | 450mg |
Rajma Saagwala is a great addition to your weekday meals, balancing the richness of kidney beans and the freshness of spinach. Whether you serve it with traditional Indian flatbreads like phulkas or parathas, or enjoy it as a side to a comforting bowl of rice, it will surely win hearts with its vibrant flavors and wholesome goodness.
