rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry |
by Tarla Dalal

rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | with 21 amazing images.

Indian style kidney beans and amaranth leaves stir fry made using red kidney beans and amaranth with minimal spices. Learn how to make rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry |

rajma saagwala a nutritious protein and fibre rich sabzi that's delicately flavoured. rajma and chawli sabzi features a unique combination of veggies, simply but tastily flavoured with everyday ingredients. Iron-rich chawli leaves come together with rajma, which gives not just more nutrition but also a good texture and taste to the subzi.

As we all know, Amaranth leaves are super loaded with tons of nutrients, also rajma which has a good amount of protein and fibre which makes this sabzi a very healthy side dish for phulkas or paratha to be packed in lunchbox for kids.

Tips to make rajma saagwala: 1. You can cook the rajma in advance and keep in the fridge. 2. Instead of amaranth leaves you can use palak or fenugreek. 3. Instead of refined oil you can use olive oil to make the sabzi healthier.

Enjoy rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | with detailed step by step images.

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Rajma Saagwala recipe - How to make Rajma Saagwala

For Rajma Saagwala
1/2 cup rajma (kidney beans) , soaked , drained and cooked
3 cups chopped green chawli (amaranth) leaves
1 1/2 tsp oil
1/2 tsp cumin seeds (jeera)
1 1/2 tsp chopped green chillies
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1/2 cup chopped onions
1/4 tsp turmeric powder (haldi)
salt to taste

Method
For rajma saagwala

To make rajma saagwala, heat the oil and add the cumin seeds. When they crackle, add the green chillies, ginger, garlic and onions and sauté for 4 to 5 minutes.
Add the amaranth leaves, rajma, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve the rajma saagwala hot with parathas.

Nutrient values (Abbrv) per serving

Energy	115 cal
Protein	6.6 g
Carbohydrates	16.4 g
Fiber	3.1 g
Fat	2.5 g
Cholesterol	0 mg
Sodium	118.4 mg

Click here to view calories for Rajma Saagwala

Rajma Saagwala recipe with step by step photos

like rajma saagwala recipe

rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | then do try other Punjabi sabzi recipes and some recipes we love below.
- healthy chana palak sabzi recipe | chana palak with brinjal and tomatoes | chana palak curry | nutritious palak chole |
- corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable |

what is rajma saagwala made of?

rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | is made using easily available ingredients in India: ½ cup rajma (kidney beans), soaked, drained and cooked, 3 cups chopped green chawli (amaranth) leaves, 1½ tsp oil, ½ tsp cumin seeds (jeera), 1½ tsp chopped green chillies, 1 tsp chopped ginger (adrak), 1 tsp chopped garlic, ½ cup chopped onions, ¼ tsp turmeric powder (haldi) and Salt to taste. See the below image of list of ingredients for rajma saagwala.

how to cook rajma

In a deep bowl, add 1 cup rajma (kidney beans), soaked.
Add enough water.
Cover with a lid and soak it overnight.

This is how it looks after soaking.
Drain well.
Transfer the soaked rajma in the pressure cooker.
Add salt.
Add enough water.

Pressure cook for 3 whistles.
Drain well.

how to make rajma saagwala

To make rajma saagwala, heat 1 ½ tsp of oil.
Add ½ tsp cumin seeds (jeera).
When they crackle, add 1 ½ tsp finelly chopped green chillies.

Add 1 tsp chopped ginger (adrak).
Add 1 tsp chopped garlic.
Add ½ cup chopped onions.
Sauté on medium flame for 4 to 5 minutes.
Add 3 cups chopped chopped green chawli (amaranth) leaves.

Add cooked rajma (kidney beans).
Add ¼ tsp turmeric powder (haldi).
Add salt to taste.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve rajma saagwala hot with parathas.

tips to make rajma saagwala

You can cook the rajma in advance and keep in the fridge.
Instead of amaranth leaves you can use palak leaves.
Instead of refined oil you can use olive oil to make the sabzi more healthier.

rajma saagwala benefits

Rajma Saagwala is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 134% of RDA.
2. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 76% of RDA.
3. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 59% of RDA.
4. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts and ragi. Required from kids to adults. 43% of RDA.
5. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 19% of RDA.