Dies ist ein cremiges vegetarisches indisches Curry. Lassen Sie sich von der Menge der Zutaten nicht abschrecken, es sind hauptsächlich Gewürze, die dieses Curry absolut köstlich machen!
Rated 4.4 stars by 16 users, click here to rate this recipe.
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.