Tangy Rajma And Spinach Stir-Fry Recipe

About this recipe

A vibrant stir-fry combining protein-rich rajma (kidney beans) with fresh spinach, aromatic spices, and a tangy twist of tamarind. Perfect for a wholesome and satisfying dinner.

Ingredients

• Pcs Everest Rajma Masala 50g
• 250 g Spinach
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 100 g Tamarind Paste
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse and soak the rajma overnight, then cook it in a pressure cooker until soft.
2. 2. Wash and chop the spinach leaves finely and set them aside.
3. 3. Heat oil in a pan and add cumin seeds; let them sizzle until aromatic.
4. 4. Add finely chopped onion, garlic, and ginger to the pan and sauté until golden brown.
5. 5. Stir in chopped tomatoes and cook until they are soft and mushy.
6. 6. Add turmeric powder, red chili powder, coriander powder, and salt; mix well to combine.
7. 7. Toss in the cooked rajma and mix thoroughly to coat the beans with the spices.
8. 8. Add the chopped spinach and stir-fry until it wilts and integrates with the beans.
9. 9. Dilute tamarind paste with water, pour it into the pan, and cook for 5 minutes.
10. 10. Stir occasionally and allow the flavors to meld together before turning off the heat.
11. 11. Serve hot with steamed rice or as a standalone dish for a nutritious dinner.