Kidney Beans

Name: Kidney Beans
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup Kidney Beans; 2 medium onion; 15-20 garlic cloves; 1 spoon grated ginger; 3 tomatoes; 2 tbsp curd; 2 1/2 tsp Red chili powder; 1 tsp turmeric powder; 3 tbsp mustard oil; 1 tbsp Desi ghee; 3-4 cloves; 1 tsp garam masala powder; 1 tsp saunf ( fennel )powder; to taste Salt; 2 tsp fresh leaves of coriander

Seema Sharma @cook_26341188

Jammu

#GA4
#week21
#kidney beans

Seema Sharma @cook_26341188

Jammu

#GA4
#week21
#kidney beans

Saved

Ingredients

45 min.

4 servings

2 cupKidney Beans
2medium onion
15-20 garlic cloves
1 spoongrated ginger
3tomatoes
2 tbspcurd
2 1/2 tspRed chili powder
1 tspturmeric powder
3 tbspmustard oil
1 tbspDesi ghee
3-4cloves
1 tspgaram masala powder
1 tspsaunf ( fennel )powder
to tasteSalt
2 tspfresh leaves of coriander

Saved

Steps

45 min.

1

Wash and boil kidney beans. It will take 40-45 min.for boiling.
2

Then grind onion+ garlic in a grinder to a paste.
3

Heat mustard oil in a kadai put cloves when splutter add masala paste into it also pour little water and cook on low flame while stirring & also add ginger.
4

When masala turns little brown and reduces add tomato paste.
5

Now add Red chili, turmeric,saunf and salt stir it also add little water to cook properly.
6

When this masala reduces add curd stir continuously and cook on low flame till curd mix well.
7

Then add boiled kidney Beans stir well cook for 2 to 3 min then pour water of kidney Beans into it and cook while covering on low flame
8

Cook till gravy becomes little thick then off the flame.Now transfer Cook kidney Beans to a serving dish.
9

Heat tempering wok add desi ghee and 1/2 tsp red chilli powder and sprinkle over kidney Beans.
10

Garnish with coriander leaves, garam masala powder and serve with rice 🍚