Red Kidney beans curry – Indian Style
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Melt Ghee and Fry Onion
Melt 2 tbsp clarified butter (ghee) in a pan. Add 1 chopped onion and 1/2 tsp cumin seeds. Fry the onion until it turns golden brown.
Add Ginger-Garlic Paste
Add 1 tsp ginger and garlic paste to the pan and fry for a few minutes until fragrant. Sprinkle a little water to prevent burning.
Add Dry Spices
Add red chili powder (to taste), 1/2 tsp turmeric powder, 1 tsp coriander powder, and salt (to taste). Mix well.
Add Tomatoes and Cumin Powder
Add 100g chopped and blended tomatoes, 1/2 tsp cumin powder, and chopped green chili (to taste). Mix thoroughly.
Cook Masala
Add 1/2 cup water, cover the pan, and cook until the masala leaves oil, indicating it's well-cooked.
Blend Masala
Add another 1/2 cup water to the cooked masala. Mix and then use an immersion blender to blend the masala into a smooth gravy.
Add Red Beans
Add 250g boiled red beans to the smooth gravy and mix well.
Simmer Curry
Cover the pan and the curry on a low flame for to allow the flavors to meld.
Finish with Spices and Herbs
Taste and adjust spices if needed. Add 1/4 tsp garam masala powder, 1/2 tsp dry fenugreek leaves (crushed between palms), 1 tbsp lemon juice, and fresh coriander.
Serve
Mix everything well and serve hot with rice or chapati.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
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