Red Kidney Beans Curry Recipe
Kidney beans make for a great source of proteins for people on a plant based diet. It is a very commonly used bean variety in the Indian cuisine. People make curries, kebabs, burger patties and what not with these beans. They are hearty, cook really well real quick and can be flavored with anything you like. It is one beans you can still make a recipe out of even when you over cook the soaked beans!! You can make refried beans for a nice Mexican fanfare as well.
Rajma Masala with Jeera Rice is one of my absolute favorite comfort meal. On the days when time crunch threatens what I can do for dinner, this is one of my many saviors. You can use canned beans to help save last minute meals. I always have some bean soaked and ready in the refrigerator since we eat them often.
I have been cooking a lot more Indian food now than ever because it was the easiest grocery to stock up on when the Shelter In Place was announced. The children are eagerly awaiting enchilada casseroles and loaded nachos now 😁!! Hopefully soon!
- Use canned light or dark red kidney beans
- If soaking dry beans at home, soak for at least 6 hours, drain the water and rinse well before cooking the beans.
- I have used 1 cup dry beans, that I had soaked overnight.
- I cooked the beans in an Instant Pot (electric pressure cooker) for 20 minutes on the Beans Mode, because when the beans are soft, the curry comes together really well.
- Prep the curry base when the beans are cooking in the IP. You can use the IP to make the whole curry, but I was cooking black beans and kidney beans in separators. I will soon post that variant as well.
Prep time : 10 minutes Beans soaking time : overnight Cook time : 25 minutes
Spice Level : 🌶🌶 Ease Level : 😃
- Red Kidney beans : 1 cup dry, soaked overnight and cooked until soft. Or 2 cans of beans, drained and rinsed well.
- Onion – 1 – medium sized
- Tomato – 2 – medium
- Ginger – 2 inch piece
- Garlic – 3 or 4 cloves
- Green chili – 1 – small
- Dried Bay Leaf – 1
- Asafetida – 1/8th teaspoon
- turmeric powder
- Salt to taste
- Oil to cook
- Coriander powder – 1 teaspoon
- Cumin powder – 1/2 teaspoon
- Garam Masala Powder – 1 teaspoon
- Red Chili powder – 1/4 teaspoon
- Sugar/honey/jaggery – 1/2 teaspoon (optional)
- Cilantro for garnish
- Water as needed
How to :
- Cook the beans in the Instant Pot if you are making your own cooked beans. Bean mode for 20 minutes. one cup bean soaked, 2.5 cups water.
- Make a paste of the tomatoes, ginger, garlic and green chili.
- Chop onions into small cubes.
- Heat oil on medium in a saucepan and once it heats up, add the onions, some salt(1/4 teaspoon) and saute for 2 minutes.
- Then add the ground paste, asafetida and turmeric powder. Saute for a minute, then cover and cook for 5 minutes, stirring every other minute if needed. Pic 1.
- Once you see the tomato sauce bubbling well, no raw smell left, some oil seeping to the sides of the saucepan, start adding the spice powders one by one, listed above.
- Cover and let cook on low heat for 3 minutes.
- Once the beans are done cooking in the IP, add the cooked beans to this curry base, add all the residual water if you want or retain some. Key is, just enough water to cover the beans, see pic 2 .
- check for salt and let it simmer for 5 minutes until it all comes together.
- Sprinkle some sugar or jaggery if desired. Garnish with cilantro and enjoy with rice, roti or naan.
Make it your own and enjoy ! Thank you for stopping by !