Healthy and Delicious Palak Rajma Masala Recipe in Simple Steps

Palak Rajma Masala is a comforting North Indian curry that brings together the richness of kidney beans and the earthy goodness of spinach. This dish is both filling and nutritious, making it a perfect choice for everyday meals. The combination of creamy texture and mildly spiced gravy makes it a family favorite.

This recipe balances taste and health beautifully, as it uses protein-rich rajma and iron-rich spinach to create a wholesome meal.

Ingredients

• 1 cup cooked rajma (kidney beans)
• 2 cups fresh spinach leaves
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1-2 green chilies (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp oil or ghee
• Salt to taste
• Water as needed

How to Make Palak Rajma Masala

Step 1: Prepare Spinach Base

Wash spinach thoroughly and blanch it in hot water for 2-3 minutes. Drain and blend into a smooth puree. Set aside.

Step 2: Cook the Masala

Heat oil in a pan. Add cumin seeds and let them crackle. Add chopped onions and saute until golden brown. Mix in ginger-garlic paste and cook until the raw smell disappears.

Step 3: Add Tomato Spices

Add tomato puree along with turmeric, red chili powder, and coriander powder. Cook until the oil starts separating from the masala.

Step 4: Add Rajma

Add cooked rajma and mix well so the beans absorb the flavors of the masala.

Step 5: Add Spinach Puree

Pour in the spinach puree and mix thoroughly. Let it simmer for 8–10 minutes so all flavors blend well.

Step 6: Final Touch

Sprinkle garam masala and adjust salt. Add water if a thinner gravy is preferred. Simmer for a few more minutes and turn off the heat.

Serving Suggestions

Serve hot Palak Rajma Masala with steamed rice, jeera rice, roti, or paratha. A spoon of fresh cream on top can enhance the taste further.

Tips for Best Taste

• Soak rajma overnight for soft texture
• Do not overcook spinach to retain color and nutrients
• For richer taste, use ghee instead of oil
• Slightly mash some rajma while cooking for thicker gravy

Variations

• Add paneer cubes for extra protein
• Use baby spinach for a milder flavor
• Make it spicier with extra green chilies