🇮🇳 Indian

Kidney Beans Keema

Name: Kidney Beans Keema
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Garam Masala; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 3 medium, cubed Potato; 150 g Green Peas; 2, thickly sliced Carrot; 2 cans (400 g) Kidney Beans; 750 ml Stock or Broth

🇮🇳 Indian

Minced-style kidney beans bhuna with peas — dry, spiced and made for spooning onto buttered roti. About 63 minutes from fridge to table.

Prep 15 min Cook 48 min Serves 4 Medium

Ingredients

Garam Masala1 tsp
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Ghee2 tbsp
Potato3 medium, cubed
Green Peas150 g
Carrot2, thickly sliced
Kidney Beans2 cans (400 g)
Stock or Broth750 ml

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Ghee in a heavy casserole and brown the kidney beans well on all sides — real colour means real flavour.
2
Lift the kidney beans out, soften the onion and garlic in the same pot, then add the garam masala.
3
Return the kidney beans, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Prep everything before the heat goes on — indian cooking moves fast once it starts.

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Watch how it's made

Video: how to cook kidney beans.rajma with keema and kidney beans.really nice recipe. meals on a budget · on YouTube