Aloo Rajma ki Sabji | A Delicious Blend of Potatoes and Kidney Beans

Aloo Rajma Ki Sabji is a comforting North Indian dish that brings together the creamy texture of potatoes and the hearty flavor of red kidney beans. This simple yet flavorful recipe is perfect for busy weeknights or when you’re craving a satisfying vegetarian curry. Cooked with aromatic spices and a touch of tanginess, this sabji pairs wonderfully with rice or roti.

Working Time 15 Min.

Cooking Time 20 Min.

Level simple

Whether paired with classic dishes like dal tadka or experimental fusion fillings, rotis remain an enduring symbol of nourishment and tradition in Indian households.

Recipe from Andrea

The Origin and Popularity of Aloo Rajma Ki Sabji

This dish is a delightful combination of "aloo" (potatoes) and "rajma" (kidney beans), staples in Indian households. Rajma, a beloved ingredient in North Indian cuisine, is especially popular in regions like Punjab and Uttar Pradesh. Known for its high protein content, rajma is often cooked with rich spices to create wholesome meals. Combining it with potatoes adds a unique twist, making this curry a comforting dish loved by families across India.

Instruction Video

Health Benefits

This dish is not only delicious but also packed with nutrients. Kidney beans are a rich source of protein and fiber, while potatoes provide energy-boosting carbohydrates. The spices used in the curry—such as cumin and garam masala—not only enhance flavor but also promote digestion and overall well-being.

3 Tips for Perfect Aloo Rajma Ki Sabji

1. Use freshly boiled kidney beans for the best texture and flavor. If using canned beans, rinse them thoroughly.

2. Adjust the amount of water based on whether you prefer a thick or soupy consistency.

3. For a creamier version, you can blend a small portion of the boiled kidney beans and add them back into the curry.

Global Appeal and Modern Variations

With Indian cuisine becoming increasingly popular worldwide, Aloo Rajma Ki Sabji has gained recognition for its rich flavors and nutritional value. It has also inspired creative adaptations; for example, some cooks add a splash of coconut milk for creaminess or sautéed spinach for extra nutrients. This dish appeals to vegans and vegetarians looking for protein-rich options, while its versatility allows it to shine in meal-prep plans, potlucks, or as part of a larger Indian-themed dinner.

Working time	Cooking Time	Niveau
15 Min.	20 Min.	simple

Ingredients:

• 4 potatoes (peeled and cubed)

• 1 cup boiled red kidney beans (rajma)

• 1 red onion (finely chopped)

• 2 green chilies (finely chopped)

• 1 tsp cumin seeds

• 1 tsp garlic-ginger paste

• 2 tbsp fresh coriander (chopped)

• 1.5 tsp salt

• 1 tsp garam masala

• 1 tsp kitchen king powder

• 0.5 tsp coriander powder

• 0.5 tsp cumin powder

• 0.5 tsp amchur powder (dried mango powder)

• 2–4 cups water (adjust as needed for consistency)

• Oil for sautéing

Instruction:

1. Prepare the Base:Heat 2 tablespoons of oil in a deep pan. Add cumin seeds and let them splutter. Stir in the garlic-ginger paste and sauté for about 30 seconds.

2. Add Onions and Chilies:Add chopped onions and green chilies. Cook until the onions turn golden brown.

3. Mix in the Spices and Tomatoes:Stir in coriander powder, cumin powder, and kitchen king masala. Mix well and cook for another minute.

4. Potatoes and Rajma:Add the cubed potatoes and boiled kidney beans to the pan. Mix everything thoroughly to coat the vegetables with spices.

5. Simmer the Curry:Pour in 2–4 cups of water, depending on your desired consistency. Add salt, amchur powder, and garam masala. Cover and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender.

6. Finish with Fresh Coriander:Garnish the curry with freshly chopped coriander leaves before serving.

Instruction Video for Help

3 Tips for Serving

• Serve Aloo Rajma Ki Sabji hot with steamed basmati rice for a traditional Indian meal.

• Pair it with buttered naan or freshly made roti for a hearty dinner.

• Add a side of pickled vegetables or a simple cucumber raita to balance the spices.

FAQ's Find all your Answers about Aloo Rajma ki Sabji here:

• Can I use canned kidney beans?

  Yes, canned kidney beans work perfectly. Just rinse them thoroughly before adding to the curry.

  
  

• Can I make this dish vegan?

  The recipe is naturally vegan! Ensure that your kitchen king powder is free of dairy ingredients.

  
  

• Can I add other vegetables?

  Absolutely! Carrots, peas, or cauliflower would complement this dish beautifully.

  
  

• How do I make it spicier?

  Add extra green chilies or a pinch of red chili powder to increase the heat.

  
  

• How long can I store leftovers?

  You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

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