Prep Time: 8-10 hour
Cook time: 26-30 minutes
1 Cup Kidney Beans Soaked Overnight
Tomato Puree to Taste
4 Tablespoons Oil
2 Medium Onions, Finely Chopped
2 Tablespoons Ginger-Garlic Paste
2 Teaspoons Coriander Powder
1 Teaspoon Cumin Powder
1 Teaspoon Red Chilli Powder
1/2 Cup Tomato Puree
1 1/2 Teaspoons Garam Masala Powder
1 Tablespoon Fresh Coriander Leaves Chopped
Salt as Per Taste
Wash kidney beans in fresh water and put into a pressure cooker. Add enough water and salt and cook on medium flame till 4-5 whistles are given out.
Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Put onions and sauté till light brown.
Add ginger-garlic paste and sauté for 2 minutes. Mix coriander powder, cumin powder and red chilli powder.
Add tomato puree and mix again. Sauté for 3-4 minutes.
Add kidney beans and mix well. Put enough cooking liquor and salt and stir it to mix.
Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
Garnish with coriander leaves and serve hot.
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