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.