Kidney Bean Gravy
When it's a lazy day for you and you are sitting on the couch
thinking about what to make for dinner and your family wants you to
cook, You will make up something quick. Here is a food choice that
really helps!
This is that kind of easy recipe which is made with what you
have in handy, canned beans, and you won't feel like it is made
instant because you will taste of the authentic North Indian rajma
gravy with a slight variation of the South Indian taste.
Instead of using heavy cream which most of the North recipe
has, I added coconut paste as the thickening ingredient.
This gravy will be a good combo with ghee rice which is
called rajma chawal in North India. But, it will go well with
phulka rotis so I made some hot homemade phulkas to go with that.
Ingredients
- Kidney Beans - 1cup
- Onion - 1 medium-sized
- Tomato - 1 medium-sized
- Green chilies - 2nos
- Cooking Oil - needed
- Cumin - 1tsp
- Fennel seeds - 1 tsp
- Bay leaf - 1/2piece
- Cinnamon small stick
- Star anise - 1small piece
- Chilli powder - 1 1/2tsp
- Garam masala - 1/2tsp
- Turmeric powder - 1/2tsp
- Salt to taste
- Coconut paste - 1 heaped tsp
- Coriander leaves for garnishing
Instruction
- Heat oil in a kadhai and when it is hot splutter fennel and cumin seeds.
- Then add the spices, green chilies fry for few seconds.
- Now add the onion & cook till they are translucent.
- When the onions translucent add the ginger garlic paste, salt, and the turmeric powder.
- Once the onion and ginger garlic paste Saute for few minutes add the chopped tomato & fry till the tomato is cooked & softened.
- Add the chili and garam masala powder.
- Cook till the oil separates. Add the beans & boil it for two minutes.
- Then add the coconut paste & cook for 2 more minutes.
- Garnish with Chopped Coriander leaves.
- Server with Phulks, Rice. It will go good with Naan or with toasted bread.
- Heat oil in a kadhai and when it is hot splutter fennel and cumin seeds.
- Then add the spices, green chilies fry for few seconds.
- Now add the onion & cook till they are translucent.
- When the onions translucent add the ginger garlic paste, salt, and the turmeric powder.
- Once the onion and ginger garlic paste Saute for few minutes add the chopped tomato & fry till the tomato is cooked & softened.
- Add the chili and garam masala powder.
- Cook till the oil separates. Add the beans & boil it for two minutes.
- Then add the coconut paste & cook for 2 more minutes.
- Garnish with Chopped Coriander leaves.
- Server with Phulks, Rice. It will go good with Naan or with toasted bread.
Cooking Tips
- Coconut paste is optional the gravy will taste good even without it.
- If you are using dry beans. Soak the beans over night and pressure cooker for 2 to 3 whistle before making gravy.
- You can use heavy cream instead of coconut paste to give the gravy even more richness.
- Coconut paste is optional the gravy will taste good even without it.
- If you are using dry beans. Soak the beans over night and pressure cooker for 2 to 3 whistle before making gravy.
- You can use heavy cream instead of coconut paste to give the gravy even more richness.
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