Rajma & Spinach Stew With Brown Rice Recipe

About this recipe

Rajma & Spinach Stew with Brown Rice is a hearty, comforting dish that brings together the earthy flavors of red kidney beans, the vibrant freshness of spinach, and the nutty wholesomeness of brown rice. Perfectly spiced with traditional Indian masalas, this diabetic-friendly vegetarian recipe is a nutritious and delicious meal suitable for the entire family. The creamy texture of the rajma stew pairs beautifully with the fluffy brown rice, creating a meal that is both satisfying and healthy. Ideal for a cozy dinner, this recipe is simple to prepare and rich in taste, making it a delightful choice for a united family meal.

Ingredients

• 500 g Tomato - Hybrid
• 100G Oleo
• medium Chilli Green Long
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Coriander Leaves
• 500 G Brown Rice
• - Coriander Powder
• 100 g Hing Khoda
• 400G Chtoura Dark Red Kidney Beans
• 50g Everest Garam Masala
• 250 g Spinach

Instructions

1. 1. Rinse the soaked rajma and cook it in a pressure cooker for 4-5 whistles or until soft. Set it aside for later use.
2. 2. Wash the brown rice thoroughly and cook it in a pot or rice cooker until done. Fluff the rice with a fork and keep it aside.
3. 3. Heat oil in a deep pan and add cumin seeds. Once they splutter, add hing and green chilies. Stir for a few seconds.
4. 4. Add the chopped tomatoes, turmeric powder, and coriander powder. Cook until the tomatoes are soft and the oil separates from the mixture.
5. 5. Add the cooked rajma along with its cooking liquid to the pan. Stir well and let it simmer for 10 minutes, allowing the flavors to meld.
6. 6. Add the chopped spinach and garam masala to the stew. Cook for another 5 minutes until the spinach wilts and blends into the mixture. Adjust salt to taste.
7. 7. Serve the rajma and spinach stew hot over a bed of brown rice, garnished with fresh coriander leaves.