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


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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