Ingredients - Serves 6-8
- 2X400 g cans of kidney beans, or 1 cup of dried kidney beans (rajma), soaked overnight
- 1 large (or 300 g) onion, sliced
- 3 medium-sized (or 600 g) tomatoes, chopped
- 3-4 green chillies, chopped (adjust based on your spice/heat tolerance)
- 3 tbsp oil
- 1 tbsp ginger-garlic paste or ½ tbsp garlic, crushed and ½ tbsp ginger, crushed
- 1 tsp cumin seeds
- 2½ tsp ground coriander
- 1½ tsp ground cumin
- ½ tsp turmeric
- 1 tsp garam masala powder
- ½ tsp red chilli powder, optional
- 1 tbsp dried fenugreek leaves (kasoori methi), optional
- 3 cups water
- fresh coriander, chopped, optional
- Salt, to taste
Steps
- Drain the kidney beans and rinse well. Set aside
- Heat oil in a large saucepan. Saute cumin seeds, ginger, garlic, green chillies and onions together till the onions become soft
- Add tomatoes, turmeric, coriander powder, cumin powder, garam masala powder, red chilli powder and mix well
- Add the kidney beans with 3 cups of water, mix well, cover and cook till they are soft
- Bring to a boil uncovered, add dried fenugreek leaves (kasoori methi), mix well and turn off the heat
- Season with salt and garnish with fresh coriander
- Serve hot with rice or chapati and a dollop of yoghurt
Use a {pressure cooker} to speed up the cooking
By Sirisha Tadimalla on