Grind for the spinach paste:
1 bunch spinach
chopped
2 onions
cut into large cubes
1 tomato
4 green chillies
1 tsp cummin seeds
250 g rajma
soaked overnight and boiled
3 tsp oil
salt to taste
2.5 cm ginger
6 flakes garlic
5 cm cinnamon
Method
Heat the oil, add the spinach paste and fry for three minutes.
Add salt and the boiled rajma. Stir well.
Simmer for five minutes till the gravy thickens.
Serve the spinach-rajma with plain rice or bread.
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