### TranslatedIngredients: 1 cup Rajma (Large Kidney Beans) - boiled,2 cups Spinach Leaves (Palak) - roughly chopped,Sunflower Oil - as required,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,5 Garlic - cloves,1 Green Chilli - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,Asafoetida (hing) - A pinch,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Rajma Saagwala recipe, pressure cook the overnight soaked rajma for two whistles in a pressure cooker and keep it aside.Now heat a wok in medium flame, pour oil, add the cumin seeds and a pinch of asafoetida and let it crackle.Add the finely chopped garlic and sauté till aromatic.Add the finely chopped onion and green chilli and cook till the onions become translucent.Add the roughly chopped spinach and cooked rajma and give it a stir.Now add the turmeric, garam masala powder and season with salt and mix well.Let the vegetable cook in medium flame for 10 minutes, occasionally keep stirring in between.Once done, switch off the flame and it is ready to be served. Serve Rajma Saagwala as a side dish with Rabodi Ki Sabji and Whole Wheat Lachha Parathas for a delicious weekday meal.