rajma palak paneer recipe | palak paneer rajma | saagwala rajma| palak rajma

by Tarla Dalal

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about rajma palak paneer▼

rajma palak paneer step by step recipe▼

what is rajma palak paneer recipe made of?▼

how to make green masala paste▼

how to proceed▼

for the tempering▼

pro tips to make rajma palak paneer sabzi recipe▼

calories of rajma palak paneer▼

rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma |

rajma palak paneer is a delightful fusion of flavors, combining these 3 main components, rajma, paneer and spinach. Learn how to make rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma |

rajma palak paneer recipe is a hearty and flavorful Indian dish that combines the richness of kidney beans (rajma), the earthy goodness of spinach (palak), and the creamy texture of paneer. The kidney beans are simmered in a spicy onion tomato-based masala, while the spinach is pureed along with other refreshing herbs and spices. Paneer cubes are then added to the gravy, and the dish is finished with a touch of cream and butter.

The result is a thick, flavorful saagwala rajma that can be enjoyed with basmati-rice-without-pressure-cooker-perfect-steamed-basmati-rice-4800r, roti , or butter naan, making it a hearty meal suitable for lunch or dinner. This dish brings together a variety of textures and flavors in a comforting gravy that is spiced with traditional Indian masalas. This palak paneer rajma is perfect for a comforting and satisfying meal, especially during the colder months.

pro tips to make rajma palak paneer sabzi recipe: 1. Soak the rajma overnight, this helps them cook faster and ensures a softer texture. 2. Lightly fry or grill the paneer cubes until golden before adding them to the sabzi. This adds a nice texture and prevents the paneer from breaking apart in the curry. 3. Add paneer towards the end to prevent it from becoming too soft or rubbery. Simmer for just a few minutes after adding paneer.

Enjoy rajma palak paneer recipe | palak paneer rajma | saagwala rajma | with detailed step by step photos.

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Rajma Palak Paneer Sabzi recipe - How to make Rajma Palak Paneer Sabzi

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 6Makes 6 servings
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Ingredients

Rajma Palak Paneer
2 cups cooked rajma (kidney beans)
2 cups paneer (cottage cheese) cubes
2 tbsp ghee
2 tbsp oil
1 bay leaf (tejpatta)
1 black cardamom (badi elaichi)
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
1 cup thinly sliced onions
1 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp butter
2 tsp fresh cream

For The Green Masala Paste
5 cups shredded spinach (palak)
1/2 cup chopped coriander (dhania)
2 tbsp chopped mint leaves (phudina)
2 chopped green chillies
5 to 6 garlic (lehsun) cloves
1 inch chopped ginger (adrak)

For The Tempering
1 tbsp ghee
1/2 tbsp chopped garlic (lehsun)
2 whole dry kashmiri red chillies
1/4 tsp chilli powder

Method

For the green masala paste

To make rajma palak paneer recipe, boil enough water in a deep pan, add the spinach and blanch it for 2 to 3 minutes.
Once blanched, put the spinach leaves into ice chilled water for 2 to 3 minutes. Drain them well.
Put them into a mixer jar, add coriander, garlic, ginger and green chillies.
Blend to a smooth paste and keep aside.

How to proceed

Heat 1 tbsp oil in a broad non-stick pan and shallow fry the paneer cubes till light golden brown from all the sides. Keep aside.
Heat ghee and oil in a deep non-stick pan, add bay leaf, black cardamom, garlic, ginger, green chillies, cumin seeds and onions.
Sauté on a medium flame for 2 to 3 minutes until light golden brown and soft.
Add the tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.
Add turmeric powder, chilli powder, coriander cumin seeds powder and ½ cup hot water. Mix well
Add the boiled rajma and mix well with the masala. Add the green masala paste, salt to taste and ½ cup hot water to adjust the consistency.
Mix well and cook on a medium flame for 5 to 8 minutes. Add paneer, butter and fresh cream.
Mix well and cook further for 3 to 4 minutes, while stirring occasionally.

For the tempering

Heat ghee in a small pan, once hot, switch off the flame and add garlic, kashmiri dry red chillies and chilli powder. Mix well.
Pour the tempering over the sabzi and mix well.
Serve rajma palak paneer hot.

Rajma Palak Paneer Sabzi recipe with step by step photos

like rajma palak paneer sabzi recipe

rajma palak paneer recipe | palak paneer rajma | saagwala rajma| palak rajma | then do try other sabzi recipes also:
- Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman |
- nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry |

what is rajma palak paneer recipe made of?

See the below image of list of ingredients for making rajma palak paneer recipe.

how to make green masala paste

To make rajma palak paneer recipe, boil enough water in a deep pan.
Add 5 cups shredded spinach (palak). Spinach lends a vibrant green color to the sabzi, making it visually appealing and inviting.
Blanch it for 2 to 3 minutes.

Once blanched, put the spinach leaves into ice chilled water for 2 to 3 minutes.
Drain them well.
Put them into a mixer jar.
Add ½ cup chopped coriander (dhania). Chopped coriander in a rajma palak paneer sabzi recipe serves as a fresh, herbaceous garnish that adds a vibrant green color and a bright, citrusy flavor.
Add 2 tbsp chopped mint leaves (phudina). Chopped mint leaves add a fresh, herbaceous flavor to the Rajma Palak Paneer Sabzi recipe. They provide a bright, cooling contrast to the rich, creamy texture of the dish.

Add 5 to 6 garlic (lehsun) cloves. Garlic cloves in a rajma palak paneer sabzi recipe play a crucial role in enhancing the overall flavor profile. They add a pungent, aromatic element that complements the earthy tones of the spinach and the richness of the paneer.
Add 1 inch chopped ginger (adrak). Chopped ginger in Rajma Palak Paneer Sabzi adds a pungent, earthy, and slightly sweet flavor to the dish.
Add 2 chopped green chillies. Chopped green chilies add a spicy kick to the sabzi. The level of spiciness can be adjusted by varying the amount of green chilies used.
Blend to a smooth paste.

how to proceed

Heat 1 tbsp oil in a broad non-stick pan.

Add 2 cups paneer (cottage cheese) cubes.
Shallow fry the paneer cubes till light golden brown from all the sides. Lightly fry or grill the paneer cubes until golden before adding them to the sabzi. This adds a nice texture and prevents the paneer from breaking apart in the curry.
Heat 2 tbsp ghee, in a deep non-stick pan. Ghee's high-fat content adds a luxurious richness and creaminess to the gravy, enhancing the overall mouthfeel of the dish.
Add 1 tbsp oil.
Add 1 bay leaf (tejpatta).

Add 1 black cardamom (badi elaichi). Black cardamom adds a unique and complex flavor profile. Its strong, smoky aroma and slightly sweet, camphor-like taste can enhance the overall depth and richness of the dish.
Add 2 tbsp finely chopped garlic (lehsun). Its pungent taste complements the earthy flavors of the rajma and spinach, creating a harmonious balance.
Add 1 tbsp finely chopped ginger (adrak). Ginger in Rajma Palak Paneer Sabzi adds a pungent, earthy, and slightly sweet flavor to the dish.
Add 2 chopped green chillies. Chopped green chilies add a spicy kick to the sabzi. The level of spiciness can be adjusted by varying the amount of green chilies used.
Add 1 tsp cumin seeds (jeera). Cumin seeds impart a distinct, nutty aroma and flavor that adds depth to the curry.

Sauté on a medium flame for few seconds.
Add 1 cup thinly sliced onions. thinly sliced onions caramelize, softening and adding a pleasant texture to the dish. This helps to balance the creaminess of the rajma and the spinach.
Sauté on a medium flame for 2 to 3 minutes until light golden brown and soft.
Add 1 cup finely chopped tomatoes.
Cook on a medium flame for 2 minutes, while stirring occasionally.

Add 1/2 tsp turmeric powder (haldi).
Add 1 tsp chilli powder. Chilli powder adds heat and a touch of spice to the dish. The amount of chilli powder used can be adjusted to suit individual preferences, from mild to spicy.
Add 2 tsp coriander (dhania) cumin seeds (jeera) powder. These spices create a harmonious blend that enhances the overall taste of the dish.
Add ½ cup hot water.
Mix well.

Add 2 cups rajma (kidney beans).
Mix well with the masala.
Add the green masala paste.
Add salt to taste.
Add ½ cup hot water to adjust the consistency.

Mix well and cook on a medium flame for 5 to 8 minutes.
Add the shallow fried paneer.
Add 1 tbsp butter. Butter's unique flavor profile complements the earthy tones of spinach and the hearty texture of kidney beans. It adds a subtle richness that elevates the overall taste of the dish.
Add 2 tsp fresh cream. Fresh cream adds a luxurious depth of flavor that complements the other ingredients.
Mix well and cook further for 3 to 4 minutes, while stirring occasionally.

For the tempering

Heat 1 tbsp ghee in a small pan, once hot, switch off the flame.
Add 1/2 tbsp chopped garlic (lehsun).
Add 2 whole dry kashmiri red chillies.
Add 1/4 tsp chilli powder.
Mix well.

Pour the tempering over the sabzi and mix well.
Serve rajma palak paneer recipe | palak paneer rajma | saagwala rajma| palak rajma | hot.

pro tips to make rajma palak paneer sabzi recipe

Soak the rajma overnight, this helps them cook faster and ensures a softer texture.
Lightly fry or grill the paneer cubes until golden before adding them to the sabzi. This adds a nice texture and prevents the paneer from breaking apart in the curry.
Add paneer towards the end to prevent it from becoming too soft or rubbery. Simmer for just a few minutes after adding paneer.