How to make Potato Rosti With Bean Stew -

Potatoes cooked with bean stew.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Red kidney beans (rajma) (राजमा)

Cuisine : Other

Course : Snacks and Starters

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For more recipes related to Potato Rosti With Bean Stew checkout Aloo Chat, Aloo Tuk, Mazedar Aloo Parantha, Aloo Puff . You can also find more Snacks and Starters recipes like Air-fried Masala Chana Eggless Chocolate Chip Muffins Bun Puri Dabeli

Potato Rosti With Bean Stew

Potato Rosti With Bean Stew Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Potato Rosti With Bean Stew Recipe

  • Potatoes parboiloed and grated 4 large

  • Red kidney beans (rajma) 3 tablespoons

  • Butter 5 tablespoons

  • Salt to taste

  • White pepper powder to taste

  • FOR BEAN STEW

  • Chickpeas (kabuli chana) 3 tablespoons

  • Onion 1 small

  • Onions chopped 2 small

  • Garlic chopped 10 cloves

  • Tomato puree 1 cup

  • Mixed herbs 1 tablespoon

  • Oil 4 tablespoons

  • Vegetable stock 3/4 cup

  • Salt to taste

  • Black pepper powder to taste

  • Fresh cream 4 tablespoons

  • For Serving

  • Red cabbage 1 small

  • Hung yogurt 1 1/2 cup

  • Cucumbers 3 medium

  • Mustard powder 1 teaspoon

  • Salt to taste

  • Sugar to taste

  • White pepper powder to taste

Method

Step 1

For stew soak chickpeas, kidney beans and butter beans in two cups of water overnight. Drain, add two cups of fresh water and boil until cooked. Heat oil in a pan and sauté onions and garlic until brown. Add tomato puree and cook till the moisture is reduced stirring all the time. Add mixed herbs, boiled chickpeas and beans. Cook for five minutes. Add vegetable stock and bring it to a boil. Add salt and pepper powder and let it simmer for half an hour or until the stew thickens. Stir in fresh cream and mix well.

Step 2

For rosti Heat one tablespoon of butter in a pan, add the onions and lightly sauté till translucent. Mix grated potatoes, sautéed onion, remaining butter, salt and white pepper powder and mix well. Divide the mixture into four equal portions. Roll into balls and press slightly. Heat a non-stick pan, place the grated mixture and cook slowly turning it once after five to seven minutes until golden brown on both sides.

Step 3

Repeat the procedure for the remaining potato mixture. To serve Separate outside leaves of the cabbage. Wash and wipe dry. Choose ones that are rounded in shape and are strong. Grate cucumbers and squeeze lightly. Mix with seasonings and hung yogurt. Pour into one of the red cabbage leaves. Take a large dinner plate. Place the quarters of rosti in a row, spoon out some stew on one side and place a red cabbage cup with relish on the other side. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.