Description
Red kidney beans cooked in a rich spicy Indian gravy with an inherent touch of garlic.
Ingredients
- Red Kidney beans- 1 cup (soaked overnight in water)
- Onions (finely chopped)- 2
- Tomatoes (pureed)- 3 (medium tomatoes)
- Garlic cloves- 8-9 (crush and chop -4, retain the rest)
- Grated ginger (1/2 tsp)
- Red chilli powder- 1 1/2 tsp
- Coriander powder- 3/4 tbsp
- Garam Masala powder- 1 tsp
- Ghee (clairified butter)- for cooking (roughly 2 tbsp)
- Salt according to taste.
- Chopped coriander leaves (for garnishing)
- Cumin seeds – 3/4 tsp
- Kasoori Methi -dry leaves crushed (Fenugreek leaves-dried) (3/4 tsp)
Instructions
- Pressure cook kidney beans (with 4 cups of water) till they are soft and melt in your mouth (retain the water you use for cooking the beans).
- In a pan, add ghee and as it melts pop in the cumin seeds.
- As the seeds begin to sputter, add bay leaves and onions.
- Fry the onions till they become golden brown.
- Add crushed garlic and ginger and saute them for a couple of minutes.
- Add pureed tomatoes and continue to cook on a medium flame.
- Add coriander powder, garam masala and red chilli powder and cook till the oil leaves the masala.
- Add the remaining garlic cloves- do not chop or crush them.
- Add the cooked kidney beans to this mixture and add the water you retained.
- Adjust salt according to taste and allow the beans to cook and blend in with the masala.
- Allow the mixture to cook on a low flame for 10-15 minutes.
- Add dry kasoori methi (fenugreek leaves) leaves and give it a quick toss.
- Add chopped coriander leaves for garnishing and serve hot with rice!