🇮🇳 Indian Vegetarian

Kidney Beans Bhuna

Name: Kidney Beans Bhuna
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Garam Masala; 400 g Tomato Puree; to taste Salt; 1 large, finely chopped Onion; 3, chopped Tomato; 4 cloves, minced Garlic; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 tsp Ground Cumin; 2 cans (400 g) Kidney Beans

🇮🇳 Indian

Dry-fried kidney beans coated in a thick, caramelised masala — intensely savoury with no watery sauce. Ready in 45 minutes including prep.

Prep 12 min Cook 33 min Serves 4 Medium

Ingredients

Garam Masala1 tsp
Tomato Puree400 g
Saltto taste
Onion1 large, finely chopped
Tomato3, chopped
Garlic4 cloves, minced
Ghee2 tbsp
Turmeric Powder1/2 tsp
Ground Cumin1 tsp
Kidney Beans2 cans (400 g)

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the garam masala, ground cumin and turmeric powder; toast for about a minute until the kitchen smells incredible.
4
Add the kidney beans, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the kidney beans is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Daal Makani ~ Urid Daal and Red Kidney Beans, simple lentil curry ~ Auntie Jamilla’s Kitchen · on YouTube