🇮🇳 Indian Vegetarian

Kidney Beans Jalfrezi

Name: Kidney Beans Jalfrezi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Kashmiri Chili Powder; 1 tsp Garam Masala; 2 tbsp Tomato Puree; to taste Salt; 4 cloves, minced Garlic; 2 tbsp Ghee; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 cans (400 g) Kidney Beans

🇮🇳 Indian

Toasted spices, golden-seared Kidney Beans, and the classic kadhai rhythm — fry, splash, cover, reduce — builds a masala that tastes like it simmered all afternoon.

Prep 10 min Cook 20 min Serves 3 Easy

Ingredients

Kashmiri Chili Powder1 tsp
Garam Masala1 tsp
Tomato Puree2 tbsp
Saltto taste
Garlic4 cloves, minced
Ghee2 tbsp
Bell Pepper1, sliced
Spring Onions3, cut into batons
Kidney Beans2 cans (400 g)

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the oil in a kadhai until it ripples, then crackle the whole spices for a few seconds.
2
Add the Kidney Beans and brown it well, resisting the urge to stir too often — colour is flavour.
3
Stir in Ghee and Garlic, softening them into the spiced oil.
4
Season, add a splash of water, and simmer covered until the Kidney Beans is tender and the sauce has thickened.
5
Uncover and raise the heat for the last two minutes to reduce the masala until it clings to the Kidney Beans.
6
Rest for five minutes off the heat, garnish with coriander, and serve with bread or rice.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Vegetable Jalfrezi Makhni - By VahChef @ VahRehVah.com · on YouTube