Rajma Palak

Festival means lots of shopping; shopping means drop-dead-tired; that in turns means a nice, sumptuous lunch/dinner @ Saravana Bhavan or Rathna Cafe or a quick chat @ Adyar Ananda Bhavan or Gangotri.

Having brought up in this luxury of having round-the-corner-eateries, I really really miss India! So whenever I get a chance, I try hunt all the Indian food joints here, from perfectly-ambient-restaurants to small take away services. On one such instance last weekend, I stumbled upon this Rajma Palak and was pleasantly surprised, because not even in the faintest of my imagination would Rajma and Palak go together!! I tried to recreate it again at home and was quite successful too.

Rajma PalakRed Kidney beans simmered in Spinach gravy
Serves 2

What we need:Rajma - 1 cup
Spinach leaves - 200 g
Tomato puree - 1 to 1.5 cups
Cumin seeds - 1 tsp.
Cumin powder - 1 tbsp.
Turmeric powder - a pinch
Ginger-Garlic paste - 1/2 tbsp.
Asafoetida - 1 pinch
Oil/Ghee - 3 tbsp.
Salt - as needed
Water - as needed
Milk - 3 tbsp.
Cream - 3 to 4 tbsp. Optional

Optional Ingredients: Enhances the flavor and gives a texture to the gravy
Paneer - 100 g, cut to 1" inch cubes
Chopped tomato - 5 or 6 small pieces
Garam Masala - a pinch

How to do:1. Soak the Rajma overnight. Change the water and pressure cook the dal (about 4 to 5 whistles) or until soft.
2. Wash, clean and boil the spinach for about 5 minutes. Let them to cool and blend them coarsely. If you would like to have a restaurant style gravy, blend it into a smooth paste.
3. Heat Oil/Ghee. If you are adding Paneer,fry the Paneer cubes till they start to brown out on the edges. Drain and drop into warm water to keep them soft.
4. Heat the remaining oil/ghee and add cumin seeds. When they start to sizzle, add a pinch of Asafoetida, Ginger-Garlic paste, Turmeric powder.
5. When they are done, add the tomato puree, chopped tomatoes, salt, cumin powder. Stir well and fry till the fat starts to separate from the gravy.
6. Add the pureed Spinach and cook for 3 to 4 minutes. If you are using frozen spinach, thaw it accordingly to the instructions and add.
7. Add the rajma at this point and reduce the heat to low-medium. Let this simmer for 15 to 20 minutes. Keep stirring in between.
8. After the gravy has simmered, add the fried paneer, cream, milk, garam masala. Mix well and remove from the flame.

Serve with Naan or Rotis. Goes well with Rice and papad too!

Sending this to JFI Rajma by Divya started by Indira of Mahanadi

Yet another award time!!

Vidya and Raje has given me a Giant Bear Hug.

Another "One Lovely blog" award has been given by Kitchen Queen and Raje.

Sree has passed on to me

Thank you so much friends. I am super excited!! :) Now I would like to pass it on to my new blogger buddies.

So here goes "A Fabulous Blog" award to

Mythreyi
Kitchen Queen
Sanghi
Collaborative curry

And "One lovely blog" award to

Prathiba
Sree
Kanchan

Happy Blogging and happy cooking!