🇮🇳 Indian Vegetarian

Kidney Beans Kadhai

Name: Kidney Beans Kadhai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Garam Masala; 2 tbsp Tomato Puree; 1 tbsp Kasuri Methi; 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

High heat, big flavour: kidney beans seared with aromatics and a shiny sauce that clings to every bite. About 30 minutes from fridge to table.

Prep 10 min Cook 20 min Serves 3 Easy

Ingredients

Garam Masala1 tsp
Tomato Puree2 tbsp
Kasuri Methi1 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
Heat the ghee or oil in a heavy pan and let the aromatics sizzle until their rawness is gone.
2
Sear the Kidney Beans in batches so it browns rather than steams, and set aside.
3
Cook Ghee and Garlic in the same pan until soft and sweet, deglazing with a splash of water.
4
Return the Kidney Beans, add the ground spices and salt, and fry hard for two minutes to toast the spices into the meat.
5
Pour in just enough water to come halfway, cover, and simmer gently until everything is tender.
6
Finish on a high heat to thicken, check the salt, and serve scattered with fresh coriander.

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: Punjabi Rajma Recipe | Home Style Rajma Chawal | Swad Ka Kadhai · on YouTube