Creamy Rajma Aloo Masala is simple and quick side dish you can make for Chapathis. With regular Indian spices, you can make this quick.
Continuing in my theme of showcasing everyday meals for Lunch or Dinner, for the final day I have a creamy Rajma Masala that I made with small Rajma Variety along with Potatoes.
I served this rajma aloo masala along with Raitha to make a complete meal and it was so filling and satisfactory. All you got to plan is to soak the Rajma ahead and your quick side dish is ready.
This Rajma Aloo Masala was our dinner when I stayed with my parents and we enjoyed this quick and simple meal. Though we were missing the kids, we spent time reminiscing about our childhood. I decided going forward, I should plan for such time with my parents too. Kids get their vacation and I get my time too.
I hope you enjoyed reading about our simple meals.
Creamy Rajma Aloo Masala
1 cup Rajma small variety
2 medium Potato
1 cup Onions
1 cup Tomato Puree
1/4 tsp Ginger Garlic Paste
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Cumin Powder
Salt to taste
A Pinch Turmeric Powder
1 cup Milk
A Pinch Kasuri Methi
2 tsp Cooking Oil
How to make the Creamy Rajma Aloo Masala
Wash and soak the rajma overnight. Change water couple of times and pressure cook with enough water until done. If you want you can add peeled cubed aloo and pressure cook again, else microwave for 5 to 6 mins.
Heat a nonstick pan with oil, saute the ginger garlic paste, then add finely chopped onions, saute till it changes colour.
Then add the tomato puree along with salt and turmeric powder. Simmer for 5 to 6 mins.
Next, add all the spice powders and combine well. Allow cooking for a couple of minutes.
Add the cooked rajma and potatoes, let it cook in low flame for 5 mins.
Add the milk and if required 1/2 cup water.
Bring to a boil with lid covered. Cook for 10 mins
When the gravy is thick enough, add the Kasuri Methi and switch off.
Serve with Rotis.