20 min

    Enjoy this Indian recipe for kidney beans and serve with jeera (cumin) rice.

    44 people made this

    Serves: 2 

    • 3 tablespoons rapeseed oil
    • 5 whole cloves
    • 10 black peppercorns
    • 1 small cinnamon stick
    • 1 whole cardamom pod
    • 1 bay leaf
    • 2 onions, chopped
    • 6 plum tomatoes, chopped
    • 4 cloves garlic, minced
    • 2 tablespoons minced fresh root ginger
    • 1 teaspoon chilli powder
    • 1 (400g) tin kidney beans, drained
    • salt to taste
    • water
    • 6 sprigs fresh coriander, minced

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorns, cinnamon, cardamom and bay leaf. Cover and cook for 1 minute.
    2. Reduce the heat to medium low and add the onions. Sauté until the onions are soft and almost translucent. Mix in the tomatoes and sauté well. (For best results, sauté until nearly all the liquid has evaporated.)
    3. Raise heat to medium. Add the garlic and ginger and sauté for 2 to 3 minutes. Mix in the chili powder, kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached your desired consistency. For a smoother gravy, cool and blend the sautéed mixture before adding the red kidney beans. Garnish with fresh coriander.

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    Reviews in English (40)


    Very good use of spice but I ended up adding more salt. I pureed the tomatos and onions. I hate to not follow recipes the first time I make them but I needed to get more protein into this meal. I added a pound of chicken and cooked it in the sauce with the beans until the chicken was done. It turned out very well.  -  08 Jan 2007  (Review from Allrecipes US | Canada)


    Rating for taste is ***** but the misdirections (how much cardamon, slice or chop the onions, how much chili powder, etc.) drop it a notch. I used dried kidney beans (3 parts water to 1 part beans) and cooked the whole thing for about 90 minutes until the beans were done. They absorb the flavor of the spices and probably contributed to the taste of this wonderful dish.  -  04 Mar 2008  (Review from Allrecipes US | Canada)


    Don't know how the kiddies would like it, but I feel it is a wonderful recipe. 25 minutes and it's on the table, plus it tastes absolutely wonderful. Spiced perfectly, and it didn't need any extra help (aside from the garam masala!). I used canned plum tomatoes and the tomato juice to beef it up a bit, but I'm sure water would be fine. Thanks for the great recipe! I'll make it many times for those nights when I'm in a rush.  -  11 Feb 2001  (Review from Allrecipes US | Canada)