Making a side dish for chapathi is not easy when you make chapathi daily.So I try to mix and match vegetables and legumes.One such delectable combination is potato and rajma. Rajma is very nutritious and has a lot of protein which is very essential for growing children.My son liked this dish a lot as I paired two of his most favorite ingredients-potato and rajma. This time I used Sabji masala instead of garam masala as the flavors in sabji masala are subtle and can be used in any curry for chapathi daily .If you don't have one,you can very well add garam masala and it tastes awesome with it as well.
Preparation time-20 mins
Cooked rajma or kidney beans(soak overnight and pressure cook for 4 whistles)-1 cup
Boiled and diced potato(medium size)-3
ginger-1 inch piece
chilli powder-1 tsp(In my house we like it to be less hot,if you want add more )
Turmeric powder-1 tsp
Sabji masala(or garam masala)-1 tsp
Kasuri methi(optional)-1 tsp
Fresh coriander leaves-to garnish
1.Grind onion,ginger and garlic to a fine paste.
2.Heat oil in a kadai and add the above ground paste.Saute till the raw smell goes.
3.Add salt,turmeric powder and chilli powder to the above mixture.
4.After a minute add pureed tomato(grind 1 tomato in the mixer ) and mix well.After the tomato has cooked well,add cooked rajma ,boiled and diced potato and sabji masala to the gravy.Simmer and close the kadai with a lid.
5.Let it slow cook till the oil separates from the gravy.
6.Add kasuri methi and switch the flame off.Garnish with freshly chopped coriander leaves and serve hot with chapati or phulka or plain basmathi rice.