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This India dish recipe serves well with Palak Paneer (Creamed Spinach)


1 cup (200 gm) red beans
2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup finely chopped onions
1 tblsp ginger-garlic paste
1 cup chopped tomatoes
Salt to taste


Wash and soak beans overnight or at least for 8 hours. Kidney beans will double in size after soaking.

Pressure cook the soaked beans in about 3 cups of water in pressure cooker until beans are soft and tender. Reserve bean stock – it will be used later.

Heat oil in a pan, fry cinnamon stick, cloves and bay leaf for a minute. Add chopped onions. Sauté it till the onions turns to golden brown.

Add ginger garlic paste. Fry untill golden and cooked. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes become soft.
Add boiled beans along with salt, butter and the bean stock. Cover and simmer for 20 – 30 minutes.

Garnish with few coriander leaves and serve with hot rice.