Preparation Time: 10 Minutes Cooking Time: 7 to 8 Minutes Total Time: Makes 4 servings
1 cup rajma (kidney beans), soaked overnight
salt to taste
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
2 tsp ginger-green chilli paste
3 cups chopped spinach (palak)
1 cup sliced tomatoes
2 tsp dried mango powder (amchur)
- Pressure cook the rajma with 2½ cups of water and salt till done and still firm.
- Drain and discard the water, keep the rajma aside.
- Heat the oil in a wok, add the garlic, ginger-green chilli paste and spinach and stir-fry on a high flame for 3-4 minutes.
- Add the rajma, tomatoes, dry mango powder and salt and stir-fry for 3 to 4 more minutes.
- Serve immediately.