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Main Ingredients | Kidney Beans, Tomato Puree |
Cuisine | Punjabi |
Course | Main Course Vegetarian |
Prep Time | 8-10 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup kidney beans, soaked overnight
- Salt to taste
- 4 tablespoons oil
- 2 medium onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1/2 cup tomato puree
- 1 1/2 teaspoons garam masala powder
- 1 tablespoon chopped fresh coriander leaves
Method
- Drain kidney beans and wash in fresh water and put into a pressure cooker.
Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. - Drain and reserve the cooking liquor.
Heat oil in a non-stick pan. Add onions and sauté till light brown. - Add ginger-garlic paste and sauté for 2 minutes.
Add coriander powder, cumin powder and red chilli powder and mix well. - Add tomato puree and mix again.
Sauté for 3-4 minutes. - Add kidney beans and mix well.
Add 1 cup cooking liquor and salt and stir to mix. - Mash the beans a bit and stir again.
Add garam masala powder and mix and cook for 5-7 minutes. - Garnish with coriander leaves and serve hot.
Nutrition Info
Calories | 1462 kcal |
Carbohydrates | 176.4 gm |
Protein | 48.2 gm |
Fat | 62.8 gm |
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