- Kidney beans (350 gms / 12 oz)
- Onions (Sliced 3-4 medium sized)
- Ginger-garlic paste (2 tbsp)
- Tomato puree (4-5 medium sized)
- Turmeric powder (1/4 tsp)
- Coriander powder (1 tbsp)
- Red chili powder (1 tbsp)
- Garam Masala (1 tsp)
- Kasuri Methi (1 tsp)
- Fresh coriander (chopped 2-3 tsp)
- If you’re using the dried Kidney beans; thoroughly rinse it 4-5 times and soak it in water overnight for minimum of 6 hours. Drain the water and then put the kidney beans into a pressure cooker and cover it with water at least 2 inches over the beans and add salt to taste. Cook it on medium heat for 3 whistles. However, if you’re using the canned beans you can skip this step and and use the beans as is after draining out the water from the can as much as possible.
- In a pan add some oil and add onions and cook it till golden brown and drain any excess oil and set it aside on a paper towel.
- Once the onions have cooled down, put it into a food processor and add some water to it and grind it to a fine paste.
- In the same pan, add ginger-garlic paste and the tomato puree and some salt and cook for 5-6 minutes.
- Add the powdered spices (turmeric, coriander, red chili) and cook it for a minute and then add the onion paste and cook for a good 15-20 minutes.
- Add the boiled kidney beans/ the canned bean, mix and cook for another 15-20 minutes.
- Add the garam masala, kasuri methi, salt to taste and the fresh coriander.
- Serve it with rice.