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Print Recipe
Cook Time 35 minutes
Total Time 35 minutes
Ingredients Method

Ingredients
  

  • 2 cups (opt for canned beans if you are in hurry) red kidney beans
  • 1 chopped onion
  • 1 teaspoon paste garlic – ginger
  • 2 chopped (optional for people who prefer less-spicier version) green chilies
  • 6 chopped tomatoes
  • ½ teaspoon turmeric powder
  • ¼ teaspoon make it (½ to 3/4 teaspoon for more heat) red pepper powder
  • ½ teaspoon garam masala
  • 1 1/2 teaspoon coriander seeds powder
  • 1-2 tablespoon olive oil
  • ½ teaspoon cumin seed
  • few leaves chopped coriander leaves
  • to taste salt

Method
 

  1. Wash the kidney beans and soak in water overnight. (not for canned bean)
  2. Cook beans in a pressure cook with just enough water to cover them for 3-4 whistles. (if not, using canned bean)
  3. Heat oil in a pan.
  4. Add cumin seeds for a few seconds.
  5. Add onions and sauté until gold brown.
  6. Add garlic-ginger paste and fry for 1-2 mins.
  7. Add garam masala, turmeric powder, red chili, coriander powder, and salt. Mix well.
  8. Add tomatoes and cook until oil separates.
  9. Add boiled beans along with the water remaining in the pressure cooker and cook for a few mins.
  10. Add 1 cup water and cook for 5-8 minutes until spices and beans are well mixed.
  11. Turn off the gas.
  12. Garnish with coriander leaves.
  13. Serve hot with rice.