Kidney Beans Curry-punjabi Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Came across this great recipe for kidney beans...it's a must try Ingredients:
1 cup kidney beans (or use canned to make it quicker) |
clarified butter/butter |
1 onion, finely chopped |
2-3 tomatoes, chopped |
1 tsp fennel seeds (or use cumin) |
about 1 inch ginger, peeled and grated |
1-2 green chillies thinly sliced (or as per taste) |
1/4 tsp turmeric powder |
1 tbsp cumin-coriander powder |
1 tbsp lemon juice |
salt to taste |
cilantro and finely chopped onions for garnish |
for the spice bag |
3-4 cloves |
2-3 whole green cardamoms |
1 inch cinnamon stick |
1 bay leaf |
4-5 black peppercorns |
Directions:
1. Soak the kidney beans overnight (if you're not using the canned ones), rinse in cold water before using them.
2. 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.
3. In a skillet, add butter, saute the fennel/cumin seeds, onions, chilli and ginger along with little salt.
4. Once soft add the spice powders and saute for few more seconds.
5. Add the tomatoes.
6. Add little water and Cook until tomatoes are soft.
7. Add the kidney beans along with cooking water.
8. 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.
9. Garnish with finely chopped onions and cilantro.
10. Serve hot with rice.
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