This dish was purely experimental and It was fabulous when we tried it. It definitely going to be a regular at my place now. I started of making the authentic saagwala rajma assuming that I had chawli/amaranth at home realizing that I didnt have any while making the dish. I used tender baby spinach instead and it was an amazing combination. I prefer using kashmiri rajma always instead of the normal rajma because I think they taste better.Here I go…
1 cup if kashmiri rajma soaked overnight
3 cups of chopped spinach
1/2 cup of unsweetened evaporated milk
1 cup of pureed onion
1/2 cup of chopped tomatoes
1 teaspoon of ginger paste
1 teaspoon of garlic paste
1 teaspoon of dhaniya powder
1 teaspoon of garam masala
1/2 teaspoon green chili paste
1 teaspoon of cumin seeds
A pinch of turmeric
Oil, Salt to taste
1.Cut 1 big onion and puree it in a blender . Take the rajma in the pressure cooker and I give atleast 12 whistles if its a prestige pressure cooker or 10 if its hawkins.
2. Heat oil in a saute pan and add the cumin seeds and then the Onion puree. Cook until the raw smell disappears and add the ginger, garlic, green chilli paste paste. Saute for a minute.
3. Add the tomatoes, Dhaniya powder, garam masala, turmeric and cook till the oil separates.
4. Add the spinach and cook for another 3 minutes as the tender spinach cooks fast.Then add the beans, salt and let it simmer for another 10 minutes.
5.Decrease the flam to a low and slowly stir the evaporated milk or half and half and let it cook for another 5-7 minutes.
6.Remove from heat and let it sit for another 10 minutes before you serve so that the flavours blend. I served with basmati rice.