Last Updated on 4 months by Neha Deshmukh

Rajma Stuffed Potatoes – Easy Baked Indian Recipe

Introduction

Okay, let’s be real – who doesn’t love a good comfort food mashup? I stumbled upon this recipe a few years ago when I was craving something a little different, a little…fun! These Rajma Stuffed Potatoes are exactly that. They’re a delightful blend of classic Indian flavors and a cozy baked potato vibe. Trust me, once you try these, they’ll become a regular on your dinner rotation. They’re perfect for a weeknight meal or a fun weekend treat.

Why You’ll Love This Recipe

These aren’t your average stuffed potatoes! The creamy, flavorful rajma (kidney bean) filling is a fantastic change from the usual. Baking them gives them a lovely crispy exterior, and the melted cheese on top? Pure bliss. Plus, it’s a surprisingly easy recipe to put together, even if you’re not a seasoned cook. It’s a great way to introduce Indian flavors to friends and family who might be a little hesitant to try something completely new.

Ingredients

Here’s what you’ll need to make these delicious Rajma Stuffed Potatoes:

• 3 small potatoes
• 1 small cheese cube (about 50g)
• 0.25 cup rajma (about 60g)
• 2.5 tablespoons big onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon tomato ketchup
• 1 pinch oregano/mixed herbs
• 3 teaspoons olive oil
• 1 teaspoon chilli flakes
• 2 teaspoons olive oil
• 1 teaspoon oregano

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Rajma (Kidney Beans): I prefer using the traditional red kidney beans for this, but you can experiment with other varieties. If you’re using dried rajma, remember to soak it overnight for the best results.
• Potatoes: Small potatoes work best – they’re easier to handle and bake evenly. You can use any type you like, but I find that Yukon Gold or red potatoes hold their shape well. In India, we often use smaller, slightly waxy potatoes for dishes like aloo gobi.
• Olive Oil: While traditionally Indian cooking uses mustard oil or ghee, olive oil adds a lovely subtle flavor and is a healthier option for baking. Feel free to experiment though!
• Oregano/Mixed Herbs: This might seem a little unusual in an Indian-inspired recipe, but trust me, it works! It adds a lovely aromatic touch that complements the rajma beautifully. It’s a little nod to the fusion aspect of this dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your rajma overnight. Then, pressure cook it for about 5 whistles until it’s nice and tender.
2. While the rajma is cooking, get started on the potato shells. Boil the small potatoes with their skin on for about 5 whistles in a pressure cooker. This keeps them from getting waterlogged.
3. Once the potatoes are cool enough to handle, halve them and gently scoop out the centers, leaving a good ½ inch border. Be careful not to break the skin!
4. Now for the rajma stuffing! In a pan, heat 2.5 tablespoons of olive oil and sauté the chopped onions and garlic until they turn golden brown.
5. Add the tomato ketchup and a pinch of oregano to the pan. Mix well.
6. Add the cooked rajma to the pan and mix everything together until the rajma is well-coated in the sauce.
7. In a small bowl, mix the chilli flakes, 2 teaspoons of olive oil, oregano, and a pinch of salt.
8. Brush the inside of the potato shells with the chilli-oregano mixture.
9. Fill each potato shell with the flavorful rajma stuffing.
10. Preheat your oven to 180°C (350°F).
11. Top the stuffed potatoes with grated cheese.
12. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are golden brown.
13. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the rajma! You want it tender, but not mushy.
• Scooping out the potato centers can be tricky. Use a small spoon and be gentle.
• For extra flavor, add a sprinkle of garam masala to the rajma stuffing.

Variations

• Spicy Kick: My friend, Priya, loves to add a finely chopped green chilli to the rajma stuffing for an extra spicy kick.
• Cheesy Goodness: I sometimes use a mix of cheddar and mozzarella for a more complex cheesy flavor.
• Herby Delight: My mom always adds a handful of chopped coriander (cilantro) to the rajma stuffing. It adds a lovely freshness.

Vegan Adaptation

Want to make this recipe vegan? It’s super easy! Simply skip the cheese or use a vegan cheese alternative. You can also add a tablespoon of nutritional yeast to the rajma stuffing for a cheesy flavor.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your tomato ketchup doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Omit the chilli flakes altogether.
• Medium: Use ½ teaspoon of chilli flakes.
• Spicy: Use 1 teaspoon or more of chilli flakes, or add a finely chopped green chilli to the rajma stuffing.

Festival Adaptation (Navratri/Fast-Friendly options)

For Navratri or other fasting periods, skip the rajma and use a filling made from sabudana (sago pearls) and potatoes. You can also use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

These Rajma Stuffed Potatoes are delicious on their own, but they’re even better with a side of:

• A simple green salad
• A dollop of plain yogurt (or vegan yogurt)
• A sprinkle of chopped coriander (cilantro)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave. They’re best enjoyed fresh, though!

FAQs

• What type of rajma works best for this recipe? Red kidney beans are the most traditional and flavorful, but you can experiment with other varieties.
• Can I make the rajma stuffing ahead of time? Absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.
• Can I air fry these instead of baking? Yes, you can! Air fry at 180°C (350°F) for about 10-12 minutes, or until the cheese is melted and bubbly.
• What cheese is recommended for the best flavor? Cheddar, mozzarella, or a blend of both work really well.
• How can I adjust the recipe for a larger gathering? Simply multiply the ingredients by the number of servings you need. You may need to bake in batches.