Kidney Bean Curry Recipe

4
Average
10 mins
15 mins
Average budget

Ingredients

2 cans red kidney beans, drained and rinsed under running water
2 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
2"piece of ginger jullinned
6 cloves of garlic minced
2 large tomatoes chopped into 1" cubes
2 fresh green chillies chopped fine
2 tsps coriander powder
1 tsp cumin powder
1 tsp garam masala
1/4 tsp turmeric powder
Salt to taste
A pinch of asafetida
Chopped coriander to garnish

Preparation

Step 1

Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.

Step 2

Add the ginger and garlic and fry for 2 minutes.
Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.

Step 3

Add the red kidney beans, 3 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes).
Mash some of the beans roughly (this thickens the gravy).

Step 4

Garnish with corainder and serve piping hot with plain boiled rice.