Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Kidney Bean Curry

4.5
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Indian
Kidney Bean Curry
Ingredients
  • 2 cups dry red kidney beans
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 (2 inch) piece fresh ginger root, chopped
  • 2 tablespoons vegetable oil
  • 2 teaspoons ghee (clarified butter)
  • 2 dried red chile peppers, broken into pieces
  • 1 teaspoon cumin seeds
  • 6 whole cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tomatoes, chopped
  • 2 cups water
  • 1 teaspoon white sugar
  • salt to taste
  • 2 teaspoons garam masala
  • 1 teaspoon ground red pepper
  • 1/4 cup cilantro leaves, chopped
Instructions
1
Soak the kidney beans in a large container filled with several inches of cool water for 8 hours or overnight. Submerge them completely and let the beans rehydrate.
2
Drain and rinse the kidney beans thoroughly.
3
Mince the onion, ginger, and garlic into a smooth paste using a mortar and pestle. The resulting mixture should be free of any large chunks.
4
Heat oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until they start to sizzle; stir the onion paste into the mixture and cook, stirring frequently, until it reaches a golden brown color. Add the ground turmeric, cumin, and coriander to the mixture; continue cooking for a few seconds before adding the tomatoes. Cook until the tomatoes are tender and easily mashed.
5
Add the drained kidney beans to the pressure cooker with enough water to cover them. Pour 2 cups of additional water into the cooker as well. Add sugar and salt to taste; close the pressure cooker and bring it to a boil. Allow the mixture to reach 15 pounds of pressure; cook for about 40 minutes. Lower the heat to low and continue cooking for another 10 to 15 minutes. Release the pressure and open the cooker.
6
Stir in some garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro before serving.