Succulent and subtle, this delicately flavoured soup is made from an unusual combination, that of rajma and spinach. So health-wise you have a protein-enriched meal. The pairing of flavours is sure to be a hit with your friends and family. Enjoy it as a good beginning to your meal and add some grated cheese for appeal and to add richness to the soup.
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Makes 6 servings
Ingredients
1/2 cup soaked and boiled rajma (kidney beans)
1 cup shredded spinach (palak)
1/2 tbsp oil
2 tbsp finely chopped onions
salt and freshly ground black pepper (kalimirch) to taste
1 tsp finely chopped garlic (lehsun)
1 1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
2 tbsp tomato puree
For The Garnish
2 tbsp grated processed cheese
Method
- Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the spinach, salt and pepper and sauté on a medium flame for another 1 to 2 minutes.
- Add the garlic, oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute.
- Add the rajma and 4 cups of water, mix well and bring it to boil (approx. 4 minutes).
- Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with cheese.