Rajma and Palak Stir-Fry
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 14400 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.
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