KIDNEYBEAN AND POTATO CURRY/RAJMA ALOO CURRY
This dish is made up of kidney beans and potatoes, cooked in spicy tomato sauce. It can be cooked any time of the year and can be eaten with cumin rice or plain rice, or any kind of bread. This is an aromatic dish that is cooked with beautiful Indian spices. It is a very common vegetarian dish in India, a favourite among many and a real crowd pleaser at functions.
Adding potatoes to this dish is entirely optional. My family like potato chunks with kidney beans, so I usually include potatoes. I use olive oil in this recipe, but you can also use vegetable oil, butter or ghee (Indian clarified butter) instead of olive oil.
If you are using fresh kidney beans, it is best to soak them overnight and then cook them in the pressure cooker, in preparation for this dish. Alternatively, you can use canned red kidney beans.
- 1 ½ cups of boiled red kidney beans
- 2 large boiled potatoes cut into big cubes
- 2 tablespoons of olive oil
- 1 bay leaf
- 1 teaspoon of cumin seed
- 1 large onion, finely chopped
- 1 teaspoon of garlic paste
- 1 teaspoon of ginger paste
- 1 cup of tomato puree
- 1 teaspoon of red chilli powder (vary the amount according to your taste)
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- ½ teaspoon of cumin powder
- 1 teaspoon of garam masala
- 1 teaspoon of rajma masala (optional)
- 1 serving spoon of kasoori methi (dry fenugreek leaves)- (optional)
- 1 ½ cups of water
- 1 teaspoon of salt
- 2 serving spoons of fresh coriander leaves, chopped
- Heat the oil in a pan. Add the bay leaf, cumin seeds, and chopped onion. Fry the mixture until the onions become slightly red.
- Add ginger and garlic paste, tomato puree and all the ground spices. Cook until the tomato puree is no longer raw. Stir often.
- Add boiled kidney beans, chopped potatoes, salt and water. Mix well and bring the mixture to a boil. Mash some of the kidney beans to bring about a nice texture. Cook for another 5 minutes, then turn the flame off. About one minute before turning off the flame, add half of the chopped coriander leaves and mix well. Keep the remainder of the coriander leaves for garnishing the curry at the very end.
- Serve with rice or any kind of bread.