Cooking Instructions
- 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
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
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
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
Mash the beans & stir for sometime. Add garam masala & cook for 5-7 mins.
- 6
Garnish with coriander leafs.serve hot with rice & chapattisss.
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