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Rajma and Spinach Soup

Rajma and Spinach Soup
Recipe type: soups
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
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.
  • ½ tbsp oil
  • 2 tbsp finely chopped onions
  • 1 cup chopped spinach (palak)
  • salt and freshly ground black pepper powder to taste
  • ¼ tsp crushed garlic (lehsun)
  • 1½ tsp dried oregano
  • 1 tsp dry red chilli flakes (paprika)
  • ¼ cup soaked and boiled rajma (kidney beans)
  • 2 tbsp tomato puree
  • For The Garnish
  • 3 tbsp grated processed cheese
  1. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes.
  2. Add the spinach, salt and pepper and sauté on a slow flame for 3 to 4 minutes.
  3. Add the garlic, oregano and dry red chilli flakes and sauté on a medium flame for another 2 minutes.
  4. Add the rajma and 4 cups of water and bring it to boil.
  5. Lower the flame and simmer for 7 to 8 minutes.
  6. Add the tomato purée and simmer on slow flame for another 2 minutes.
  7. Serve hot garnished with cheese.
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