Rajma Saagwala

Rajama Saagwala


  • 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


  1. Heat the oil and add cumin seeds
  2. When cumin seeds start crackling, add the chopped onions, green chilies, ginger and garlic and sauté for 3 to 4 minutes
  3. Add turmeric powder and amaranth / spinach leaves and cook for 3-4 minutes till the leaves start releasing it water
  4. Add cooked and drained rajma and salt and bring to boil
  5. Add cream / milk, sugar and simmer for 5-6 minutes
  6. Serve hot with with Indian bread such as paratha

Serves: 2

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