Hearty Rajma And Spinach Rice Medley Recipe

About this recipe

A delightful combination of rajma and spinach cooked with mild Indian spices, served over fragrant cooked rice. This dish is both nutritious and comforting.

Ingredients

• 200 g Spinach (Palak)
• 100 g Coriander Leaves
• Pcs Everest Rajma Masala 50g
• 1 kg Rice
• - Baby Tomatoes
• 500 g Onion
• 300 g Ginger Paste
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder
• - Cumin Seed

Instructions

1. 1. Rinse and soak the rajma in water overnight or for 8 hours.
2. 2. Pressure cook the soaked rajma with water and a pinch of salt for 15 minutes until soft.
3. 3. Heat oil in a pan and add cumin seeds until they splutter.
4. 4. Add finely chopped onions and sauté until golden brown.
5. 5. Stir in ginger paste and cook for 1 minute to release its aroma.
6. 6. Add chopped tomatoes, turmeric, coriander powder, and red chili powder. Cook until the tomatoes are soft.
7. 7. Add the cooked rajma along with its water to the pan and simmer for 10 minutes.
8. 8. Add chopped spinach leaves and cook until they are wilted and well mixed.
9. 9. Adjust the salt and simmer for another 2 minutes to blend the flavors.
10. 10. Serve the rajma-spinach mixture over a bed of warm cooked rice.
11. 11. Garnish with freshly chopped coriander leaves before serving.