Rajma Saagwala (Dry Kidney Beans and Spinach Stir-Fry)
A flavorful North Indian dish combining tender kidney beans with vibrant spinach and aromatic spices for a wholesome, hearty meal.
Overview
Rajma Saagwala is a quintessential North Indian dish that marries the rich, earthy flavor of kidney beans (rajma) with the refreshing, slightly bitter taste of spinach (palak). This dry stir-fry is subtly spiced, making it the perfect addition to a weekday meal, whether served alongside flatbreads or rice. The combination of hearty beans and vibrant greens makes it both nutritious and comforting. With minimal ingredients and straightforward preparation, this dish is ideal for busy cooks looking for a quick yet flavorful vegetarian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (large kidney beans) – boiled | 1 cup |
| Spinach leaves (palak) – roughly chopped | 2 cups |
| Sunflower oil | As required |
| Cumin seeds (jeera) | 1 teaspoon |
| Onion – finely chopped | 1 |
| Garlic cloves | 5 |
| Green chilli – finely chopped | 1 |
| Turmeric powder (haldi) | 1/4 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25g |
| Protein | 7g |
| Fat | 5g |
| Fiber | 5g |
| Sodium | 300mg |
| Potassium | 450mg |
Preparation Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Cuisine
North Indian
Course
Main Course
Diet
Vegetarian
Instructions
-
Prep the Rajma: Begin by pressure cooking the soaked rajma (kidney beans) for about two whistles in a pressure cooker. Ensure the beans are cooked until tender, but not mushy. Once cooked, set them aside.
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Sauté Spices: Heat a wok or deep pan on medium flame and pour in a small amount of sunflower oil. Once the oil heats up, add the cumin seeds. Let them sizzle and crackle for a few seconds, releasing their aromatic fragrance.
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Aromatic Base: Add a pinch of asafoetida (hing) to the oil, followed by finely chopped garlic cloves. Sauté the garlic until it becomes aromatic and slightly golden. Then, add the finely chopped onion and green chili to the pan. Cook for about 2-3 minutes, stirring occasionally, until the onions turn translucent.
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Add Spinach and Rajma: Next, add the chopped spinach leaves to the wok. Stir-fry the spinach until it wilts down and releases its moisture. Once the spinach is cooked down, add the boiled rajma (kidney beans) to the pan and give everything a good stir to combine.
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Spice it Up: Sprinkle in the turmeric powder and garam masala. Season the dish with salt to taste. Stir everything together, making sure the beans and spinach are evenly coated with the spices.
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Cook and Stir: Reduce the flame to medium-low and let the dish cook for an additional 10 minutes, stirring occasionally to prevent burning. The flavors will meld together, and the spinach will cook down further, forming a dry, flavorful stir-fry.
-
Final Touches: Once the spinach has cooked to your liking and the dish is dry, switch off the heat. Your Rajma Saagwala is ready to be served.
Serving Suggestions
Rajma Saagwala makes a delightful side dish when paired with a variety of Indian flatbreads. For an authentic North Indian meal, serve it alongside Rabodi Ki Sabji (dried vegetable curry) and Whole Wheat Lachha Parathas. The combination of these dishes provides a balanced, comforting meal perfect for a weekday lunch or dinner.
Alternatively, it also pairs beautifully with plain rice or jeera rice, making it a versatile addition to any Indian meal.
Pro Tips:
- For a richer flavor, you can cook the rajma a day in advance. This will allow the beans to absorb the spices more thoroughly when added to the spinach.
- Feel free to adjust the heat level by adding more or fewer green chilies, depending on your preference.
- You can substitute the sunflower oil with ghee (clarified butter) for a more traditional and richer taste.
- For extra protein, consider adding a handful of peas or paneer cubes to the dish.
Rajma Saagwala is a comforting, nutrient-packed dish that’s perfect for a wholesome, vegetarian meal. It offers the goodness of kidney beans and spinach, while the fragrant spices elevate its flavor, making it a standout dish in your Indian recipe repertoire.
