Palak Rajma, Paneer Bhurji Curry & Aloo Palak Paratha

Palak Rajma, Paneer Bhurji Curry & Aloo Palak Paratha

There’s nothing like a filling meal with a healthy dessert for dinner. This combo comes packed with a lot of Vitamins and at the same time, it is not very heavy on the stomach. The palak offsets the heaviness of the Rajma and when savoured with Paneer Bhurji, the vitamin count doubles alongside the iron content. Savour it with piping hot Aloo Palak Parathas and enjoy your meal.

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Palak Rajma Masala
  • Duration:20 minutes
  • Serves:2-4 people

Authenticity Slice

Punjabi

Want your dish to be a 10/10? Make sure that the rajma beans are soft, not mushy. This gives both taste and texture to the dish.

Ingredients

  • Kidney beans (rajma) (1 cup)
  • Spinach leaves (palak), puried (1 cup)
  • Tomato, finely chopped (2)
  • Onion, finely chopped (1)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • MTR Garam Masala Powder (1 tsp)
  • Ginger, finely chopped (1 inch piece)
  • Garlic cloves, finely chopped (4)
  • Raw mango powder (amchur) (1 tsp)
  • Salt (to taste)
  • MTR Haldi Turmeric Powder (1 tsp)
  • Green chillies, split vertically (4)
  • Oil (1 tbsp)

Method

  • Soak rajma in water overnight. Pressure-cook it through 4 to 5 whistles.
  • Drain the water and keep the rajma aside in a separate bowl.
  • Now wash the palak thoroughly with water and put it to boil. Once done, drain all the water and allow it to cool down.
  • Grind the palak and tomato in a grinder and keep the mixture aside.
  • Heat oil in a kadhai and then, add garlic, onion, and ginger to it.
  • Sauté them well. Once the onion turns golden brown, add palak, rajma and amchur to the kadhai.
  • Add a little water if required. Now, add salt, MTR Lal Mirch/Red Chilli PowderMTR Haldi/Turmeric Powder and MTR Garam Masala and cook till the gravy becomes thick.
  • Add fresh cream if you like and serve hot.

Paneer Bhurji Gravy
  • Duration:20 minutes
  • Serves:2-4 people

Authenticity Slice

Punjabi

Paneer is best mashed with the hands. Add little bit of water to it if it is tough. Preferably, fresh paneer should be used.

Ingredients

  • Paneer, mashed (1 cup)
  • Tomatoes, finely chopped (2)
  • Onion, finely chopped (2)
  • MTR Haldi Turmeric Powder (1 tsp)
  • MTR Garam masala powder (1 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Ginger-garlic paste (adrak-lassan paste) (1 tsp)
  • Green chilli, finely chopped (4)
  • MTR Lal Mirch Red Chilli Powder (1/2 tsp)
  • Coriander leaves (hara dhania), finely chopped (Optional)
  • Oil (1 tbsp)
  • Salt (To taste)

Method

  • Heat oil in a pan, add jeera to it. As it sizzles, add ginger-garlic paste and green chillies.
  • Then, add chopped onion and sauté for a minute. Add tomatoes and cook till the oil begins to separate and the mixture turns into a thick gravy.
  • Cook on low flame for two minutes and add salt, MTR Red Chilli powder and MTR Haldi Powder.
  • Now, add paneer and water and cook for two minutes on low flame. Add garam masala powder and cook for a minute.
  • Garnish with chopped coriander and serve hot.

Aloo Palak Paratha
  • Duration:20 minutes
  • Serves:2-4 people

Authenticity Slice

Punjabi

If the dough looks dry, add a little spinach stock and knead. If it becomes sticky, add some more flour and knead. Knead very soft dough to make soft parathas.

Ingredients

  • Spinach (palak), pureed (10-15 leaves)
  • Potatoes, boiled and mashed (2)
  • Wheat flour (atta) (2 cups)
  • Cumin seeds powder (jeera powder) (1 tsp)
  • MTR Dhaniya Coriander Powder (1 tsp)
  • Garlic (lassan), crushed (2-3)
  • MTR Lal Mirch Red Chilli Powder (1/2 tsp)
  • MTR Haldi Turmeric Powder (1/2 tsp)
  • Oil (1 tsp)
  • Salt (To Taste)

Method

  • Thoroughly wash and chop the palak. Then, boil in water for 4 to 5 minutes. Drain the water and keep the spinach in a bowl. Do not throw away the water.
  • Blend the spinach in a blender to make puree.
  • Boil the potatoes. Peel and mash them and then, keep them aside.
  • In a paraat, add atta, pureed spinach and potatoes and all other ingredients except oil. Slowly knead the mixture to make smooth dough. Use the boiled water if the dough is dry.
  • Now, make medium-sized balls from the dough and roll into 5 to 6 round parathas.
  • Fry the aloo palak paratha on a hot tawa or griddle with a few teaspoons of oil till brown spots appear on both sides and the parathas are cooked.
  • Serve hot with pickle, curd and white butter.

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