Mar 9, 2012

Published on with
[Indian curry, indian food recipe, indian vegetable curry recipe, kidney bean curry, spicy curry]

Kidney beans are highly reputed to be rich in iron, vitamins and other nutritional values. This recipe is a very popular one in north-western parts of India. Though I have added my own variations and improvised a bit.  This is a simple and easy to make recipe. So this weekend, you can give it a try!

Ingredients:
Kidney Beans (250gms, canned or dry), potatoes (2 to 3 medium size), onions (1 medium size), ginger (small slice), garlic (1 medium size clove), tomato (1 medium size), lemon juice (few drops), dry cumin seeds (1/2 teaspoon), 1 bay leaf, turmeric powder (1/2 teaspoon), Indian green chili (1 to  2, optional) or red chilly powder (1/2 teaspoon, optional), Cumin powder (1/2 teaspoon), coriander  powder (1/2 teaspoon), Indian garam masala powder (Indian Spice Mix : 1/4 teaspoon), oil for frying, salt (according to taste),  fresh Coriander leaves (for garnishing).

Serving:
2 persons

Cooking time:
Approximately 25 minutes

Procedure:
  • If you are using dry kidney beans then boil them or pressure cook them until they are tender. In case of canned beans you can just wash off the preservative liquid and readily use them in curry.
  • Chop potatoes in bite size pieces, with or without skin. Chop other vegetables e.g., onions, tomatoes, green chili (if you are using it) and coriander leaves very fine. Make a paste of ginger and garlic. Add the spices namely turmeric powder, red chilly powder, cumin powder and coriander powder to this ginger-garlic paste. Add water if needed. The curry flavors best when Indian garam masala powder is added towards the end of cooking.
  • If you like the curry to be a rich one, its better to fry the potatoes a little. Otherwise you can directly add them to the curry.
  • At first, heat oil in a pan and put and stir bay leaf and cumin seeds till the aroma start coming.
  • Then add the onions and fry till they are golden brown in color.
  • Add the spice paste and fry till oil separates from it. Make sure you do not burn the spices by over frying.
  • Now its time to add the tomatoes and again stir it till you can see the oil separating.
  • Add potatoes (fried or raw), salt and some water depending upon your desired consistency. Cook till potatoes are soft.
  • Add the kidney beans and let all of then cook together for a minute or two. Stir occasionally.
  • Add garam masala powder and lemon juice towards the end.
  • Garnish with fresh coriander leaves.
  • Serve hot or cold.

Notes:
  • This curry tastes best with plain rice or jeera rice (cumin rice).
  • Spices give the best aroma when the curry is cooked in medium heat.
  • To get a thicker consistency of the gravy, mash 1or 2 pieces of potato in the curry.
  • Instead of using turmeric powder, red chili powder, Cumin powder and coriander powder individually, you can also use Indian curry powder which is a blend of all these spices and readily available in supermarkets.
  • Garam Masala Powder is a blend of spices typical to Indian cooking and available in Indian grocery stores.

Happy Cooking to all of you!

How would you cook this spicy kidney bean curry and how do you like the taste? Please share your comments below.

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