This is a creamy vegetarian Indian curry. Don't let the amount of ingredients scare you, it's mainly spices and it makes this curry absolutely delicious!
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Category
Dinner
Servings
4
Prep time
24 hours
Cook time
30 minutes
This is a creamy vegetarian Indian curry. Don't let the amount of ingredients scare you, it's mainly spices and it makes this curry absolutely delicious!
Ingredients
-
150g kidney beans, soaked in water overnight
- 1 bay leaf
- 5 green cardamom pods
- 1 tsp salt
- 5 cup water
- 1 tbsp ghee
- 1 tsp cumin
- 1 cinnamon stick
- 5 cloves
- 2 onions finely, diced
- 1 tsp ginger paste
- 4 cloves garlic, crushed
- 1 chilli, diced
- 1 tin diced tomatoes
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp salt
- 1 tsp kasuri methi
- coriander to garnish
- rice and naan to serve
Directions
Drain and rinse the soaked kidney beans.
- In a large pot or pressure cooker, add the kidney beans, bay leaf, 2 cardamom pods, salt, and water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 45 minutes to an hour in the pot and 10-12 in the pressure cooker.
- In a separate pot, heat the ghee and add the cumin seeds, cinnamon, cloves, and 2 more cardamom pods. Cook this for 1 minute, or until fragrant.
- Add the onions, garlic, chilli and ginger and sauté for 1 minute
- Now add the rest of the spices and sauté for an additional 1 minute.
- Add the diced tomato and fill the tin with water and add that also.
- Cook the tomato, gravy on medium-low for 15-20 minutes, stirring every 3-4 minutes.
- Once the beans are cooked, drain them and add to the tomato gravy, stirring well and cooking for an additional 5-6 minutes, then stir through the kasuri methi before serving with rice and naan.
