Kidney Beans Curry-Punjabi Style
From sm8085 12 years agoIngredients
- 1 cup kidney beans (or use canned to make it quicker) shopping list
- clarified butter/butter shopping list
- 1 onion, finely chopped shopping list
- 2-3 tomatoes, chopped shopping list
- 1 tsp fennel seeds (or use cumin) shopping list
- About 1 inch ginger, peeled and grated shopping list
- 1-2 green chillies thinly sliced (or as per taste) shopping list
- 1/4 tsp turmeric powder shopping list
- 1 tbsp cumin-coriander powder shopping list
- 1 tbsp lemon juice shopping list
- salt to taste shopping list
- cilantro and finely chopped onions for garnish shopping list
- For the spice bag: shopping list
- 3-4 cloves shopping list
- 2-3 whole green cardamoms shopping list
- 1 inch cinnamon stick shopping list
- 1 bay leaf shopping list
- 4-5 black peppercorns shopping list
How to make it
- Soak the kidney beans overnight (if you're not using the canned ones), rinse in cold water before using them.
- Make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans. Use a pressure cooker if you're not using canned beans. Cook for around 20 minutes in the pressure cooker.
- In a skillet, add butter, saute the fennel/cumin seeds, onions, chilli and ginger along with little salt.
- Once soft add the spice powders and saute for few more seconds.
- Add the tomatoes.
- Add little water and Cook until tomatoes are soft.
- Add the kidney beans along with cooking water.
- Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy. add lemon juice.
- Garnish with finely chopped onions and cilantro.
- Serve hot with rice.
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