Ingredients:
- 1 cup rajma (kidney beans) either from a can or soaked for 24-48 hrs, cooked and drained
- 3 cups amaranth leaves (chawli) or spinach leaves, chopped
- 1 tsp cumin seeds
- 2 green chilies, chopped
- 1 tsp ginger, grated
- 1 tsp garlic, grated
- ½ cup onion, chopped
- ¼ tsp turmeric powder
- 1 tsp sugar
- ¼ cup cream or ½ cup full-cream milk
- 1 tbsp peanut or vegetable oil
- Salt to taste
Method:
- Heat the oil and add cumin seeds
- When cumin seeds start crackling, add the chopped onions, green chilies, ginger and garlic and sauté for 3 to 4 minutes
- Add turmeric powder and amaranth / spinach leaves and cook for 3-4 minutes till the leaves start releasing it water
- Add cooked and drained rajma and salt and bring to boil
- Add cream / milk, sugar and simmer for 5-6 minutes
- Serve hot with with Indian bread such as paratha
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