Rajma Sagwala: Dry Kidney Beans and Spinach Stir Fry Recipe
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This delightful Rajma Sagwala, an exquisite combination of dry kidney beans and fresh spinach, brings together the heartiness of legumes with the vibrant flavors of Indian spices. Perfect for a comforting lunch or dinner, this dish is not only nutritious but also easy to prepare. Pair it with fluffy phulkas and a refreshing kachumber salad for a well-rounded meal that delights the senses.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Kidney beans) | 1 cup (soaked and boiled) |
| Spinach (Palak) | 2 cups (chopped) |
| Oil | As needed |
| Cumin seeds (Jeera) | 1 teaspoon |
| Onion | 1 (finely chopped) |
| Garlic | 5 cloves (finely chopped) |
| Green chili | 1 (finely chopped) |
| Turmeric powder | 1/4 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 9 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 7 g |
| Total Fat | 5 g |
| Saturated Fat | 0.5 g |
| Sodium | 200 mg |
Instructions
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Preparation of Rajma: Begin by soaking the rajma (kidney beans) in water for a minimum of 8 hours or overnight, allowing them to hydrate thoroughly. Once soaked, drain the water and transfer the beans to a pressure cooker. Add fresh water and cook for about 2 whistles or until they are tender but not mushy. Once done, set them aside.
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Sautéing Spices: In a large kadhai (wok), heat the oil over medium heat. Once hot, add the cumin seeds and a pinch of asafoetida. Let them sizzle for about 10 seconds, releasing their fragrant aroma.
-
Adding Aromatics: Immediately add the finely chopped garlic to the oil and sauté for 20 seconds, stirring constantly to prevent burning. Next, add the finely chopped onion and green chili to the pan. Cook them together until the onions become soft and translucent, about 4-5 minutes.
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Incorporating Spinach and Rajma: Once the onions are ready, introduce the chopped spinach to the kadhai. Stir well, allowing the spinach to wilt down. After a minute, add the boiled rajma (kidney beans) to the mix.
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Seasoning the Dish: Sprinkle in the turmeric powder, garam masala, and salt. Mix all the ingredients thoroughly, ensuring the spices are evenly distributed. Continue to cook for about 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld beautifully.
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Serving: Once cooked, remove the kadhai from heat. Serve the Rajma Sagwala hot, accompanied by Gujarati dal, kachumber salad, and warm phulkas for a fulfilling and delightful meal.
Serving Suggestions
This Rajma Sagwala pairs wonderfully with a variety of Indian bread and sides. Consider serving it with:
- Phulkas or Rotis: Soft and airy Indian flatbreads that complement the spiced beans perfectly.
- Rice: Steamed basmati rice or jeera rice makes a great base for this flavorful dish.
- Kachumber Salad: A fresh salad of diced cucumber, tomato, and onion dressed with lemon juice to add a refreshing crunch.
Conclusion
Rajma Sagwala not only delivers on taste but also offers a nutritious option packed with proteins and vitamins. It is a perfect representation of North Indian cuisine, showcasing how simple ingredients can be transformed into something spectacular with the right techniques and spices. Enjoy making this delightful dish and sharing it with your family and friends, creating memories around the dining table that linger long after the last bite.
