Name: Spicy Rajma Stuffed Potato In A Thick Rajma Gravy recipe by Aparajita Dutta at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: For stuffing: Rajma (Red Kidney Beans) - 1 cup soaked overnight; Cumin powder - 1/2 tea spoon; Coriander powder - 1/2 teaspoon; Onion, sliced -1; Ginger Garlic paste - 1/2 teaspoon; Tomato puree - 4 tablespoon; Sugar - 1/4 teaspoon; Salt to taste; Almonds - For topping; Potato - 2 big,; Oil - 1 teaspoon; For the gravy : Onion paste - 1/2 cup; Ginger Garlic paste - 11/2 teaspoon; Cumin powder - 1/2 teaspoon; Coriander powder - 1/2 tea spoon; Kashmiri red chili powder - 1/2 teaspoon; Garam masala powder - 1/4 teaspoon; Tomato puree - 1/2 cup; Cream - 5-6 tablespoon; Kewra water - 1 teaspoon; Oil - 2 tablespoon; Ghee - 1 teaspoon for sprinkling

ABOUT Spicy Rajma Stuffed Potato In A Thick Rajma Gravy RECIPE

This is a very palatable dish full of protein as it is loaded with rajma. Rajma cooked in spices and stuffed in the potatoes and then dipped in a rich rajma gravy that is the beauty of the dish. Give it a try.

Ingredients Serving: 2

For stuffing: Rajma (Red Kidney Beans) - 1 cup soaked overnight
Cumin powder - 1/2 tea spoon
Coriander powder - 1/2 teaspoon
Onion, sliced -1
Ginger Garlic paste - 1/2 teaspoon
Tomato puree - 4 tablespoon
Sugar - 1/4 teaspoon
Salt to taste
Almonds - For topping
Potato - 2 big,
Oil - 1 teaspoon
For the gravy : Onion paste - 1/2 cup
Ginger Garlic paste - 11/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 tea spoon
Kashmiri red chili powder - 1/2 teaspoon
Garam masala powder - 1/4 teaspoon
Tomato puree - 1/2 cup
Cream - 5-6 tablespoon
Kewra water - 1 teaspoon
Oil - 2 tablespoon
Ghee - 1 teaspoon for sprinkling

Instructions

Soak the kidney beans overnight. Remove soaking water, wash and boil the beans till soft.
Drain the water and make a smooth paste.
Heat 1 teaspoon oil in a pan. Add the onion slices and fry till brown. Add ginger garlic paste and fry for 2 minutes.
Add the tomato puree, cumin, coriander powder and sugar. Fry for 1 minute. Then add the rajma paste. Add salt as per taste. Cook till masala leaves the sides of the pan. Filling is ready.
Peel the potatoes and scoop out the inner core. Mix the potatoes with turmeric and salt and fry till light brown. Stuff the potatoes with filling. Reserve some filling for gravy.
For the gravy : Heat oil in a kadhai. Add onion paste and fry for 1 minute. then add ginger garlic paste. Add the dry masalas and continue stirring. Then add the tomato puree. Continue cooking until oil starts to float on the top. Now add some sugar and salt. Check seasoning.
Add the remaining rajma filling and stir continuously. Now add the staffed potatoes and the cream.
Cook for 30 seconds and switch off the flame. Add the ghee and some more garam masalas.
Serve hot with naan, roti, rice, pulao etc.

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