Palak Rajma Masala

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Palak rajma masala with kidney beans and spinach cooked in a spiced tomato gravy for a nourishing vegetarian curry.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 81

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

1 tablespoon olive oil
1 onion finely chopped
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt
1 can 15 oz kidney beans drained and rinsed
1 cup crushed tomatoes
1 cup water
3 cups fresh spinach chopped
2 tablespoons fresh cilantro chopped

Equipment

5 Quart Pot

~~$39.95~~ $29.49

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03/04/2026 09:02 am GMT

small soup pot

Cooking Instructions

Heat olive oil in a pot over medium heat.
Add onion and cook until softened.
Stir in garlic and ginger and cook for 30 seconds.
Add cumin, coriander, turmeric, chili powder, and salt.
Stir in kidney beans, crushed tomatoes, and water.
Bring to a simmer and cook for 20 minutes.
Add spinach and cook until wilted.
Remove from heat and sprinkle with cilantro before serving.

Nutrition

Calories: 81kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 194mgPotassium: 408mgFiber: 3gSugar: 4gVitamin A: 2336IUVitamin C: 15mgCalcium: 67mgIron: 2mg

Notes

Mash a few beans for a thicker texture.

Adjust chili powder for preferred heat level.

Serve warm with rice or flatbread.

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