Rajma and Palak Stir-Fry
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 14642 times
Enjoy rajmah - the Queen of beans with spinach and tomatoes. Dry mango powder has also been added for that extra zing!
- 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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.