Rajma-Alu (Aloo) Masala / Kidney Beans-Potato Masala is a very simple yet very tasty recipe. It is made of Rajma (Kidney Beans), Onions, Tomato and Potato as main ingredients along with other spices which makes it very tasty. It goes very well with Jeera Rice, Fried Rice, Plain Rice, Naan or Plain Roti as well.
| 1 cup – Rajma (Kidney Beans), soaked overnight 1 ¼ tsp – Namak(Salt) 4 – Tomatoes, medium, roughly chopped 2 – Hari Mirch (Green chillies), cut into two pieces 1 inch – Adrak (Ginger), roughly chopped 5 – Lahsun (Garlic pods), medium 3 tbsp – Oil 1 inch – Dalchin (Cinnamon) 1 – Badi Elaichi (Black Cardamom) seeds 1 tsp – Jeera (Cumin Seeds) |
2 – Tej Patta (Bay Leaf) 1 – Pyaaz, (Onion), finely chopped ¼ tsp – Hing (Asafoetida) ½ tsp – Haldi (Turmeric Powder) ½ tsp – Laal Mirch (Red Chilli) Powder 1 tbsp – Dhania (Coriander) Powder 2 – Alu (Potato), medium, cut into pieces 2 tbsp – Dhania (Coriander Leaves), finely chopped ¼ tsp – Garam Masala |
Procedure:
1. Firstly, soak Rajma overnight in water.
2. Then add salt and pressure cook for four whistles on medium flame.
3. Make a smooth paste of roughly chopped tomatoes, green chillies, ginger and garlic
4. Add cinnamon, black cardamom seeds, cumin seeds and bay leaves.
5. Roast for 30 seconds
6. Add finely chopped onion along with asafoetida and mix well.
7. Then cover it and cook for four minutes until onion turns translucent.
8. Remove the lid and cook until onion turns brown in colour.
9. Once onion turns brown, add tomato paste. Add salt and mix well. Simmer for 5 minutes.
10. Mix continuously for another 10 to 12 minutes until oil separates.
11. Once oil separates, add turmeric, chilli powder, coriander powder and salt as per your taste. Mix well.
12. Add cut raw potato and cooked onion-tomato gravy to cooked Rajma. Mix well.
13. Pressure-cook for one whistle on medium flame.
14. Wait until pressure is cooled down completely. Then add finely chopped coriander leaves and garam masala powder and mix well.
15. Rajma-Aloo masala is ready to serve. 😊
| Tips: 1. Use fresh kidney beans instead of canned beans for the best results. 2. Over night soaking gives enough time for beans to soak well. 3. Fresh ginger and garlic gives a nice flavour to the curry. 4. Cook tomato on a low-medium flame for at least 10-12 minutes for a nice and smooth texture. 5. Mash some of the cooked beans to get a thicker consistency. 6. Adding potato gives a nice taste. Rajma masala can be made without potato as well. 7. Finally serve with hot Jeera rice. 8. You can also serve with Roti, Plain rice or Fried rice. |
Servings: Prep Time: 10 minutes Cooking Time: 45 minutes Soaking Time: Overnight Total Time: 55 minutes (excluding soaking time) Servings: 3 Author: Keshav’s Kitchen |
