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Palak Rajma


Palak Rajma Masala

  • Duration: 20 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

Want your dish to be a 10/10? Make sure that the rajma beans are soft, not mushy. This gives both taste and texture to the dish.

Trivia Tadka

Palak Rajma Masala is essentially a Punjabi curry prepared with red kidney beans and spinach. Not only is it one of the most famous curries in restaurants and dhabas across northern India, it is a delight to eat with tandoori roti and plain rice. 


  • Kidney beans (rajma) (1 cup)
  • Spinach leaves (palak), puried (1 cup)
  • Tomato, finely chopped (2)
  • Onion, finely chopped (1)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • MTR Garam Masala Powder (1 tsp)
  • Ginger, finely chopped (1 inch piece)
  • Garlic cloves, finely chopped (4)
  • Raw mango powder (amchur) (1 tsp)
  • Salt (to taste)
  • MTR Haldi Turmeric Powder (1 tsp)
  • Green chillies, split vertically (4)
  • Oil (1 tbsp)


  • Soak rajma in water overnight. Pressure-cook it through 4 to 5 whistles.
  • Drain the water and keep the rajma aside in a separate bowl.
  • Now wash the palak thoroughly with water and put it to boil. Once done, drain all the water and allow it to cool down.
  • Grind the palak and tomato in a grinder and keep the mixture aside.
  • Heat oil in a kadhai and then, add garlic, onion, and ginger to it.
  • Sauté them well. Once the onion turns golden brown, add palak, rajma and amchur to the kadhai.
  • Add a little water if required. Now, add salt, MTR Lal Mirch/Red Chilli PowderMTR Haldi/Turmeric Powder and MTR Garam Masala and cook till the gravy becomes thick.
  • Add fresh cream if you like and serve hot.

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