Rajma Paneer Soup

I struggle to eat well during weekends. My gym does not open on Sundays and I find it easy to make Sundays my Rest day. A late breakfast and generally knowing there is no structure to the day sends a signal to my head that I can eat any time. I am having a BAD day today. I have been unwrapping one chocolate after another 😦

I’d like to share one of my favourite soup recipes today. It is healthy, hearty and so filling.


Source: Sailu’s Food

Serves: 4-5


1 cup rajma/kidney beans, soak overnight and cook until soft (usually takes me around 7-8 whistles)

100gms paneer, cubed

1 tomato, finely chopped

1/2 cup chopped spinach

1 small green pepper, finely chopped

1 red pepper, roast till slightly charred

1 onion, finely chopped

1 green chilli

2-3 cloves of garlic

1 inch cinnamon stick

1 bay leaf

Pinch of cinnamon powder

1 tbsp olive oil

500 ml vegetable stock

salt to taste


1) Heat olive oil in a pan and add garlic. Fry for a minutes, then add the whole spices: cinnamon stick and bay leaf.

2) Then add the finely chopped onions and saute for 3-4 minutes.

3) Add the green chilli and the chopped spinach. Saute till the spinach wilts, around 3 minutes.


4) Add chopped tomatoes and cook until tomatoes turn mushy, 3-4 minutes.

5) Add chopped green pepper and cook for another 3 minutes.

6) Add cooked kidney beans and vegetable stock. Cook on low flame for 20 minutes.


7) Turn off heat and allow the soup to cool.

8) Blend 3/4 of the cooled mixture along with a roasted red pepper to a smooth paste. Combine this paste to the remaining mixture.

9) Put this mixture back on the stove and cook on low flame.

10) Add chopped paneer and cook for another 4 minutes. Rajma Paneer Soup is ready!



I had my soup with croutons, well, chopped baguette. It was so delicious! 😀


2 responses to “Rajma Paneer Soup

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