Protein Packed Rajma And Spinach Rice Bowl Recipe

About this recipe

This Protein-Packed Rajma and Spinach Rice Bowl is the perfect balance of hearty and nutritious flavors, ideal for a satisfying dinner. The tender kidney beans provide a powerhouse of protein, while vibrant spinach enriches the bowl with iron and fiber. Paired with fluffy, fragrant rice and seasoned with traditional Indian spices like cumin, turmeric, and garam masala, this dish is a delightful fusion of health and taste. Cooking this bowl is straightforward, with a pressure-cooked rajma base combined with sautéed spinach and spices, making it an easy-to-follow recipe. Serve it warm and enjoy the comforting, wholesome flavors of a homemade Indian dinner. Perfect for gym meal prep or a quick weekday dinner, this dish delivers on nutrition targets while being incredibly appetizing.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 250 g Freshcon Cooked Kidney Beans (Rajma)
• 200 g Spinach (Palak)
• 200 ml Mustard Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• loose Ginger
• 110 g Unpeeled Garlic Cloves
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rajma and soak it in water for 6-8 hours, then drain and set aside.
2. 2. Cook the soaked rajma in a pressure cooker with 200 ml water and a pinch of salt until tender, approximately 20 minutes.
3. 3. Wash and finely chop the spinach leaves, onions, tomatoes, ginger, and garlic.
4. 4. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
5. 5. Add chopped onions to the pan and sauté until golden brown, about 5 minutes.
6. 6. Stir in the ginger and garlic, cooking for another 2 minutes until aromatic.
7. 7. Add tomatoes, turmeric, red chili powder, coriander powder, and salt, cooking until the tomatoes are soft and the spices are well blended.
8. 8. Mix in the cooked rajma and garam masala, stirring well to combine. Simmer for 5 minutes.
9. 9. In a separate pot, cook the rice with 300 ml water and a pinch of salt until fluffy.
10. 10. Add the chopped spinach to the rajma mixture and cook for 3-4 minutes until wilted.
11. 11. Fluff the cooked rice and serve it in bowls topped with the rajma-spinach mixture.
12. 12. Garnish with fresh coriander if desired and serve warm.