Step-by-Step Instructions

1. 1.Soak and Boil Red Kidney Beans

   Soak 300g red kidney beans in water for 5-6 hours. In a pressure cooker, add 6 cups of water and bring to a boil. Add the soaked red kidney beans and 1 tsp of salt. Close the pressure cooker lid and cook for 15 minutes after the first whistle. Turn off the flame and let the pressure release naturally. The beans should be very tender.

2. 2.Prepare the Masala Base

   In a wok, heat 1 cup of cooking oil. Add 2-3 bay leaves, 0.5 tsp whole cumin seeds, 1 black cardamom, 2 small pieces of cinnamon, and a few cloves. Fry lightly until aromatic. Add 2 medium chopped onions (approximately 1 cup) and fry until they turn light golden brown. Then, add 2 tsp of ginger garlic paste and continue frying for 1-1.5 minutes until the raw smell disappears.

3. 3.Add Tomatoes and Spices

   Pour in 1 cup of tomato puree (made from 2 large tomatoes blended with a little water) and fry until the raw tomato flavor is cooked out and the oil starts to separate. Add 4-5 finely chopped green chilies. Continue frying, then add 1 tsp salt, 1 tbsp red chili powder, 1 tsp coriander powder, 0.5 tsp turmeric powder, and 0.5 tsp cumin powder. Mix all the spices well and fry thoroughly until the masala becomes granular and the oil completely separates.

4. 4.Combine Beans with Masala and Simmer

   Add the boiled red kidney beans to the prepared masala. Mix well, ensuring the beans are coated with the spices. Add the reserved boiling water from the beans to create the gravy. Stir to combine. Add 1 tsp garam masala powder and sprinkle with finely chopped fresh coriander.

5. 5.Final Simmer and Serve

   Cover the wok with a lid and simmer on a very low flame for 5-7 minutes to allow the flavors to meld. Turn off the flame and remove the lid. The red bean curry should have a beautiful color and consistency. Serve hot with jeera rice and a fresh salad, garnished with additional fresh coriander and a green chili.