Alsande (kidney beans) masala with goan pau/bread Recipe

Recipe By Slurrp

Alsande masala is a popular Goan dish made with kidney beans cooked in a flavorful and spicy masala gravy. This dish is typically served with Goan pau, a soft and fluffy bread. The kidney beans are simmered in a rich tomato and onion-based gravy, infused with aromatic spices like cumin, coriander, and turmeric. The dish is finished off with a squeeze of lime juice and garnished with fresh coriander leaves. It is a hearty and satisfying meal that is perfect for vegetarians and spice lovers alike.

3.8
19 Rating -
Rate
Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Alsande (kidney beans) masala with goan pau/bread
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ingredients serve

Ingredients for Alsande (kidney beans) masala with goan pau/bread Recipe

  • 0.17 cup Kidney Beans
  • 0.33 tablespoon Oil
  • 0.17 Onion, Finely Chopped
  • 0.17 tablespoon Ginger Garlic Paste
  • 0.33 Tomatoes, Pureed
  • 0.17 teaspoon Cumin Powder
  • 0.17 teaspoon Coriander Powder
  • 0.08 teaspoon Turmeric Powder
  • 0.08 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish
  • as per your need Lime Juice For Garnish
  • as per your need Goan Pau/Bread For Serving

Directions: Alsande (kidney Beans) Masala With Goan Pau/bread Recipe

Cooking Directions

  • STEP 1.Soak the kidney beans overnight and then cook them until tender.
  • STEP 2.In a pan, heat oil and sauté onions until golden brown.
  • STEP 3.Add ginger-garlic paste and cook until fragrant.
  • STEP 4.Add tomatoes, spices, and salt. Cook until the tomatoes are soft and mushy.
  • STEP 5.Add the cooked kidney beans and simmer for a few minutes.
  • STEP 6.Garnish with coriander leaves and squeeze some lime juice before serving.
  • STEP 7.Serve the Alsande masala with warm Goan pau or bread.

Cooking Tips

  • Soaking the kidney beans overnight helps in reducing the cooking time.
  • You can adjust the spice level according to your preference by adding more or less chili powder.
  • For a creamier texture, you can add a tablespoon of coconut milk to the masala gravy.

Storage and Serving

  • Leftover Alsande masala can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the masala before serving and garnish with fresh coriander leaves and lime juice.
  • Serve the Alsande masala with warm Goan pau or bread for a delicious and filling meal.
Nutrition
value
367
calories per serving
23 g Fat9 g Protein31 g Carbs15 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    9g
  • Carbs
    31g
  • Fiber
    15g

MacroNutrients

  • Carbs
    31g
  • Protein
    9g
  • Fiber
    15g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    115mg
  • Iron
    4mg
  • Vitamin A
    1471mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    120mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    98mg
  • Manganese
    4mg
  • Phosphorus
    181mg
  • Selenium
    6mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp