Rajma Palak Paneer Recipe (Palak Paneer Rajma)

Ingredients

• 2 cups boiled and crushed rajma (kidney bean)
• 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 tomato
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp red chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tbsp butter
• 2 tsp fresh cream
• 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)
• 1 tbsp ghee
• 1/2 tbsp chopped garlic (lehsun)
• 2 whole dry Kashmiri red chilli
• 1/4 tsp red chilli powder

Steps

1. To make rajma palak paneer recipe, boil enough water in a deep pan, add the spinach and blanch it for 2 to 3 minutes.
2. Once blanched, put the spinach leaves into ice chilled water for 2 to 3 minutes. Drain them well.
3. Put them into a mixer jar, add coriander, garlic, ginger and green chillies.
4. Blend to a smooth paste and keep aside.
5. 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.
6. Heat ghee and oil in a deep non-stick pan, add bay leaf, black cardamom, garlic, ginger, green chillies, cumin seeds and onions.
7. Sauté on a medium flame for 2 to 3 minutes until light golden brown and soft.
8. Add the tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.
9. Add turmeric powder, chilli powder, coriander cumin seeds powder and ½ cup hot water. Mix well
10. 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.
11. Mix well and cook on a medium flame for 5 to 8 minutes. Add paneer, butter and fresh cream.
12. Mix well and cook further for 3 to 4 minutes, while stirring occasionally.
13. Heat ghee in a small pan, once hot, switch off the flame and add garlic, kashmiri dry red chillies and chilli powder. Mix well.
14. Pour the tempering over the sabzi and mix well.
15. Serve rajma palak paneer hot.