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Rajma Aloo Recipe

Rajma Aloo Recipe

Rajma Aloo is a North Indian dish made with kidney beans and potatoes in a spiced tomato gravy. It's rich in flavor and typically served with rice or roti, making it a hearty and nutritious meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course DAL
Cuisine Indian
Servings 4
Calories 900 kcal

Ingredients
  

Ingredients:

  • 1 Cup Rajma (kidney beans), soaked overnight
  • 2 Medium potatoes, peeled and diced
  • 2 tablespoon Oil
  • 1 Large onion, finely chopped
  • 2 Tomatoes, chopped
  • 1 teaspoon Ginger-garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin seeds
  • 1 Bay leaf
  • 2 Green chilies, slit (optional)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions
 

Cook the Rajma

  • First, soak the rajma overnight. Then, drain and rinse them well.
  • In a pressure cooker, add the rajma, 3 cups of water, and a pinch of salt.
  • Next, pressure cook for about 15-20 minutes until the rajma are soft. Remember, you might need to adjust the cooking time based on the beans.

Prepare the Potatoes

  • While the rajma cooks, heat 2 tablespoons of oil in a pan.
  • Add the diced potatoes and sauté them until they turn golden brown and are cooked through.
  • After that, remove them from the pan and set aside.

Make the Bhuna Masala

  • In the same pan, add cumin seeds and a bay leaf. When they start to splutter, add finely chopped onions. Sauté until the onions turn golden brown.
  • Then, mix in the ginger-garlic paste and cook until it smells good. After that, add chopped tomatoes and cook until they’re soft.

Add Spices and Cook the Gravy

  • Now, add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook until the oil separates from the mixture. This means the spices are blending nicely.

Combine Rajma and Potatoes

  • Finally, add the cooked rajma and its water to the masala. Stir everything together and let it simmer for 10-15 minutes so the flavors mix.
  • Add the sautéed potatoes and cook for another 5 minutes.
  • Before serving, garnish with fresh coriander leaves. Enjoy!

Notes

Pro-Tips

1. Soak the Rajma Overnight 
First things first—always soak your rajma overnight! This not only helps them cook faster, but it also makes them extra soft and creamy, which in turn, enhances the dish’s texture. 
2. Sauté Your Onions & Tomatoes Well 
Make sure to cook your onions and tomatoes until they're golden and soft. This creates a rich base for your curry, giving it all that flavor.
3. Adjust the Spice Level 
If you like your curry spicy, feel free to add extra green chilies or chili powder. On the other hand, if you prefer it mild, just go easy on the spices. You’re the boss! 
4. Add Potatoes Last 
Don’t add your potatoes too early—wait until the rajma is almost cooked, then add them. This way, the potatoes soak up the flavor but don’t turn mushy! 
5. Let It Rest! 
After cooking, let the Rajma Aloo sit for 15-20 minutes. This helps the flavors meld together and makes it taste even better! 

Nutrition

Nutrition Facts
Rajma Aloo Recipe
Amount per Serving
Calories
900
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Sodium
 
600
mg
26
%
Potassium
 
1400
mg
40
%
Carbohydrates
 
140
g
47
%
Fiber
 
25
g
104
%
Sugar
 
6
g
7
%
Protein
 
35
g
70
%
Vitamin A
 
1200
IU
24
%
Vitamin B1
 
0.5
mg
33
%
Vitamin B2
 
0.3
mg
18
%
Vitamin B3
 
4
mg
20
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.5
mg
25
%
Vitamin C
 
30
mg
36
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
8
µg
8
%
Calcium
 
80
mg
8
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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