Rajma Saagwala
Rajma Saagwala is a popular North Indian recipe that originated in the Punjab region, known for its rich flavor and high nutritional value. This dish is a perfect blend of kidney beans and spinach, making it a great option for vegetarians.
Ingredients
Main
- green chillies — 1 piece (chopped)
- onion — 1 piece (chopped)
- Sunflower Oil (optional) (whole)
- garam masala powder — 0.5 tsp (ground)
- Spinach (Palak) — 2 cup (chopped)
- Garlic — 5 piece (chopped)
- Rajma (Munsiyari - White Speckled) — 1 cup (whole)
- Turmeric Powder — 0.25 tsp (ground)
- salt (optional) (whole)
Tempering
- Asafoetida (optional) (ground)
- Cumin Seeds — 1 tsp (whole)
Method
- To make Rajma Saagwala, soak the rajma (kidney beans) overnight. Pressure cook with salt and water for 5 to 6 whistles until soft, then drain and set aside.
- Heat oil in a wok or kadai. Add the cumin seeds and a pinch of asafoetida and let them crackle. Add the chopped garlic and green chillies and saute for a few seconds, then add the onions and saute until translucent.
- Add the turmeric powder, garam masala and salt and stir. Add the chopped spinach and saute until it wilts and the moisture dries up.
- Add the cooked rajma and toss well, stir frying for 4 to 5 minutes until the dish is dry and the beans are well coated with the spinach and spices. Serve Rajma Saagwala hot with phulka or paratha.
Common questions
- Rajma Saagwala ko English mein kya kehte hain?
- राजमा सागवाला ko English mein Rajma Saagwala likhte hain.
- Ek plate Rajma Saagwala mein kitni calories hoti hain?
- 244 kcal per plate.
- Kitna time lagta hai?
- 35 min lagta hai — 15 min taiyari, 20 min pakana.