Bean Curry Masala

Serves 2

  • 2 teaspoons oil
  • 1/2 cup onion chopped
  • 2/3 teaspoon cumin powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garam masala or chana masala blend
  • 1 bay leaf
  • pinch of asafoetida(hing)
  • 2 medium tomatoes chopped small
  • 1 inch ginger chopped (can be substituted with ginger paste)
  • 3-4 cloves of garlic peeled and chopped (can be substituted with garlic paste)
  • 1/2 teaspoon of green chili chopped or to taste
  • 1 teaspoon lemon juice
  • 1 15 oz can dark red kidney beans or equivalent dry kidney beans, soaked overnight, drained and pressure cooked for 3-4 whistles until tender(about 1.5 cups cooked)
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon rock salt/black salt
  • 1/4 teaspoon raw sugar
  1. In a pressure cooker, add oil and heat on medium heat. Add onions.
  2. Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
  3. Add in the chopped tomato and cook on medium low, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan.
  4. Add in the salt, sugar and red kidney beans and 1 to 1.5 cups of water according to consistency you want for the curry. Adjust for salt and spice.
  5. Mash some of the kidney beans with the spatula and Pressure cook for 4 to 5 whistles. (20 minutes at high pressure.)
  6. Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or fresh Basmati rice. Quick and fun everyday Kidney beans curry.