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Ingredients

30-40 mins.
6 servings
  1. Kidney beans - 2 cups soaked in water
  2. 4Onions -
  3. 6-8Garlics -
  4. 2 inchGinger -
  5. 3-4Green chillies -
  6. 5Tomatoes -
  7. 2 tspCumin seeds -
  8. 2Bay leafs -
  9. 2Black pepper -
  10. Salt - 1 & 1/2 tsp (acc.to taste)
  11. 1/2 tspRed chilli powder -
  12. 1/4 tspTurmeric -
  13. 1/2 tspDegi mirch -
  14. 2 tspCinnamon powder -
  15. 3 tspKasuri methi (dried fenugreek powder) -
  16. 1/2 tspRoasted coriander powder -
  17. Green coriander (if available)
  18. Kidney beans - 2 cups soaked in water
  19. 4Onions -
  20. 6-8Garlics -
  21. 2 inchGinger -
  22. 3-4Green chillies -
  23. 5Tomatoes -
  24. 2 tspCumin seeds -
  25. 2Bay leafs -
  26. 2Black pepper -
  27. Salt - 1 & 1/2 tsp (acc.to taste)
  28. 1/2 tspRed chilli powder -
  29. 1/4 tspTurmeric -
  30. 1/2 tspDegi mirch -
  31. 2 tspCinnamon powder -
  32. 3 tspKasuri methi (dried fenugreek powder) -
  33. 1/2 tspRoasted coriander powder -
  34. Green coriander (if available)

Cooking Instructions

30-40 mins.
  1. 1

    Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.

  2. 2

    Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add cumin seeds,bay leaf & cinnamon powder. Add onions and sauté till light brown.

  3. 3

    Add ginger-garlic & green chillies paste and sauté for 2 minutes. Add coriander powder, cumin powder,salt, turmeric, black pepper and red chilli powder and mix well.

  4. 4

    Add tomato puree and kasuri methi mix again. Sauté for 3-4 minutes. Add kidney beans and mix well. Add 1 cup cooking liquor and degi mirch and stir to mix.

  5. 5

    Mash the beans & stir for sometime. Add garam masala & cook for 5-7 mins.

  6. 6

    Garnish with coriander leafs.serve hot with rice & chapattisss.

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Kaur Jass
Kaur Jass @cook_8351185
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Haryana
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