Introduction: Indian Punjabi Rajma Masala With Aloo Parantha

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Serves 4


For Rajma masala:

Rajma seeds (Red kidney beans) soaked and boiled

Onions 2 nos

Tomatoes 3 to 4 nos

Turmeric powder 1 tbsp

Red Kashmiri chilli powder 1 tbsp

All spice powder 2 tbsp

Salt to Taste

Edible Cooking oil 3 to 4 tbsp

Cumin seeds 1/2 tbsp

Green chillies 3 to 4 nos

Mustard seeds 1 tbsp

Cilantro 1 bunch

mint leaves 3 to 4 nos

Step 1: Preparation of Dough

Make a smooth Dough using All purpose flour 250 grams, Fresh milk 5 tbsp, Curd 1cup, Salt to taste, Baking powder 1/2 tbsp, Water as required.

Step 2: Boil Rajma Beans

Rajma seeds (Red kidney beans) soaked and boiled taking 4 to 6 whistles in a Pressure Cooker

Step 3:

Take a heavy bottomed pan (Non-stick kadai) turned to medium heat, add oil, green chillies, cumin seeds and saute well.then add ginger garlic paste and mix well. Then add in tomato puree and mix well and cook for about 2 to 3 minutes with lid closed.

Step 4: Adding Onion Puree

Now add in onion puree and stir well. Add in all the spice powder and salt to taste mentioned above and stir well. Make sure the masala is cooked well and is dry.

Step 5: Dough Fermentation

Let the dough rise

Step 6: Pan Fry the Parantha

once the dough is ready, knead and make small balls and roll them out in size of "chapathis" and stuffs the potato mixture inside and roll them out, and fry them on to a medium hot pan.

Step 7: Serve

serve these delicious aloo parantha with rajma masala with some topped ghee.

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