Double beans spinach stir fry, Palak double beans dry subzi, and Healthy and delicious fresh double beans palak stir fry recipe with full video and step-by-step pictures.

I have seen fresh double beans in the market for the first time. Recently when I visited Chennai, I saw these fresh double beans. I have made sundal using dried double beans. I have tried Double beans kurma using dried ones. But for the first time excited to try these fresh ones. I got a bunch of these and made this palak double beans stir fry. I have tried this same recipe with chickpeas many years back. That recipe was published in a popular local magazine.

As we are getting fresh double beans in season, make the best use of winter produce. You can also replace fresh mochai, butter beans, edamame, green peas, or lima beans for this recipe. If you don’t get fresh beans, you can use chickpeas, dried double beans, dried mochai, dried peas, or rajma. Just soak this over night and pressure cook for 4-5 whistles and proceed with the recipe.

Also check out, Palak rajma, Palak paneer paratha, chana kurma, Mullangi curry

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Double beans spinach stir fry

Healthy and protein rich double beans

Course Accompaniments

Cuisine Indian

Keyword Dry curry, side dish for roti

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1.5 cup Double beans
• 3 tsp oil
• 1 onion finely chopped
• ½ tsp cumin seeds
• ½ tomato finely chopped
• 1 tsp ginger garlic paste
• 1.5 cups chopped spinach
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• Salt as needed
• Water to cook

Instructions

• I used 1.5 cups fresh double beans
• Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and little salt.
• Drain the water and keep it aside.
• In a pan add 3 tsp oil and add the cumin seeds.
• Once it crackles add the finely chopped onion and add little salt.
• Saute till translucent.
• Now add the ginger garlic paste and cook for a minute.
• Add the chopped tomato to this and cook for a minute.
• Now add the red chili powder, coriander powder, turmeric powder and little salt to this.
• Mix well and add 2 tbsp water. Cook for a minute.
• Now add the 1.5 cup finely chopped spinach
• Cook for 2 minutes. The spinach will shrink and gets cooked easily.
• Now add the cooked double beans
• Mix well
• Cook for a minute, check for salt.
• Switch off the flame
• Double beans stir fry ready

Video

Notes

1. You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed. 

2. Instead of double beans you can use fresh mochai, butter beans, or peas too.

3. You can use Chickpeas or rajma too.

4. Double beans spinach stir fry pairs well with roti and rice too.

• I used 1.5 cups fresh double beans.

• Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and a little salt.
• Drain the water and keep it aside.

• In a pan add 3 tsp oil and add the cumin seeds.
• Once it crackles add the finely chopped onion and add little salt.
• Saute till translucent.

• Now add the ginger garlic paste and cook for a minute.

• Add the chopped tomato to this and cook for a minute.

• Now add the red chili powder, coriander powder, turmeric powder and a little salt to this.
• Mix well and add 2 tbsp water. Cook for a minute.

• Now add the 1.5 cup finely chopped spinach
• Cook for 2 minutes. The spinach will shrink and get cooked easily.

• Now add the cooked double beans

• Mix well.
• Cook for a minute, check for salt.
• Switch off the flame.

Notes:

• You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed
• Instead of double beans you can use fresh mochai, butter beans, or peas.
• You can use Chickpeas or rajma too.
• Double beans spinach stir fry pairs well with roti and rice too.

The post Double beans spinach stir fry appeared first on Jeyashri's Kitchen.

Rajma masala|no onion no garlic recipes – Easy to make Rajma masala without onion, garlic, and tomato. Creamy one-pot Rajma masala recipe with full recipe and step-by-step pictures.

Usually, we make Rajma masala with the addition of spices and onion, tomato, and garlic. Sometimes we omit onion and garlic, but in this recipe, we are not adding onion or garlic, or tomato. Even we are not any garam masala too. I tasted this finger-licking creamy rajma at my relative Savitha’s place some time back. We all loved it and being a hardcore Rajma fan, I asked her version of the recipe.

When she told, me it is without the addition of onion, tomato or garlic, and any other spices except ginger, I got super excited. The recipe was very simple but I didn’t note it down. A few weeks later when I got a pack of dried Rajma from the Indian store, I remembered this recipe. I called up Savitha and asked for the recipe. She immediately texted me the recipe.

I tried home the next day and shared it on my Instagram reels. As many followers asked for the recipe, I made it a few days later to blog the recipe here. Also, check out my no onion no garlic no tomato Chole masala recipe too.

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Rajma masala

No onion no garlic no tomato Rajma masala recipe

Course Main Course

Cuisine Indian

Keyword no onion garlic recipes, North indian recipe, side dish for roti

Prep Time 10 minutes

Cook Time 1 hour

Soaking time 10 hours

Total Time 11 hours 10 minutes

Author Jeyashri suresh

Ingredients

• 1 cup dried rajma
• 3 tsp ghee
• 1 tsp grated ginger
• 2 tsp red chili powder
• Salt to taste

Instructions

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for tummy as well.
• Next day drain the water and add this to the pressure cooker.
• Add 2cups of water to this.
• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.
• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.
• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.
• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Video

Notes

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.

2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.

3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for the tummy as well.

• Next day drain the water and add this to the pressure cooker.
• Add 2 cups of water to this.

• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.

• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get a little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.

• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.

• Add this to the Rajma.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.

• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Notes:

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.
2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.
3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

The post Rajma masala|no onion no garlic recipes appeared first on Jeyashri's Kitchen.