Serves: 4 | Prep Time: 10 mins | Cook Time: 30 mins
Ingredients:
- 1 cup kidney beans (dry), soaked overnight or 2 cans (15 oz) kidney beans, drained and rinsed
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, minced
- 2 tomatoes, chopped (or 1 can diced tomatoes)
- 1-2 green chilies, slit (optional, adjust to spice preference)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt, to taste
- 2-3 cups water (for cooking)
- Fresh cilantro, chopped, for garnish
Instructions:
-
Cook Kidney Beans
If using dry beans, drain and rinse the soaked beans, then cook them in a pressure cooker with enough water for 20-25 minutes until tender. If using canned beans, simply drain and rinse them. -
Sauté Aromatics
In a large pot, heat oil over medium heat. Add chopped onions and cook until golden brown, about 5–7 minutes. Add minced garlic, ginger, and green chilies, and sauté for another minute until fragrant. -
Add Tomatoes and Spices
Stir in the tomatoes, cumin, coriander, turmeric, and salt. Cook for 5–7 minutes until the tomatoes break down and the mixture thickens. -
Combine Beans and Simmer
Add the cooked kidney beans and 2-3 cups of water (depending on your desired consistency). Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld. Stir in garam masala. -
Garnish and Serve
Remove from heat and garnish with fresh cilantro. Serve hot with rice, roti, or naan.
