Today's recipe is a simple and interesting curry with beans which goes very well with rice and roti. We like to have this one as an accompaniment for rasam rice or any variety rice.



➥1 cup kidney beans (any variety)
➥1 large onion finely chopped
➥3 medium finely chopped tomatoes
➥3-4 medium garlic + 1 inch ginger + 1 to 2 green chilies – crushed to a paste in a mortar-pestle, To ➥make about 1 tbsp. ginger-garlic-green chili paste.
➥1 tsp. coriander powder or dhania powder
➥¼ to ½ tsp. red chili powder
➥¼ tsp. turmeric powder
➥¼ tsp. to ½ tsp. garam masala powder
➥½ tsp. cumin seeds
➥Oil for cooking
➥3.5 to 4 cups water for pressure cooking
➥1.5 to 2 cups of bean stock (the water which is used to cook the beans) or plain water for the gravy or curry
➥salt as required


  • Rinse and soak the kidney beans in enough water overnight or for 8-9 hours.
  • Next day, discard the water and rinse the beans again in fresh water. (Please rinse well)
  • In a pressure cooker, add the beans and 4 cups water.
  • Pressure cook on a medium to high flame for 15-20 minutes.
  • When the beans are cooking, you can chop the onions, tomatoes etc.
  • When the pressure settles down on its own, open the lid, 
  • Check if the beans are well cooked by taking a bite or pressing a bean. If they are not cooked completely, then pressure cook again adding some water if required for some minutes.
  • Heat oil in another pot or pan. Add cumin seeds first and let them crackle & get browned. (Don’t burn!)
  • Then add onions and sauté them until they are caramelized or golden browned-take care not to burn them as this will impart bitter tones in the curry. Lightly browning the onions is also alright.
  • Keep on stirring the onions while sautéing them, for uniform cooking and also so that they don’t get burnt.
  • Add the ginger-garlic-chili paste. Stir and sauté for 5-10 seconds on a low flame.
  • Add the tomatoes. Sauté for 2-3 minutes till the tomatoes become soft.
  • Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, and garam masala powder.
  • Stir and sauté the whole masala mixture till the oil separates from the masala
  • Use a slotted spoon or a strainer and remove the beans and add them to the masala.
  • Save the stock. Stir and sauté for a minute longer.
  • Take 1.5 to 2 cups from the stock and add to the beans.
  • Add salt and stir the whole curry mixture.
  • Simmer without a lid for 10-12 minutes or more till the curry thickens slightly. It should not be watery.
  • Mash a few beans with the spoon-This helps to thicken the curry.
  • When the masala has thickened and comes to the right consistency which is neither too thick nor thin, you may add 2 tablespoons of cream for a luxurious creamy masala (Optional) 
  • Stir & simmer for 30 seconds to 1 minute. Turn off the fire


  • If cooking beans in a pot or pan:
  • First soak them as usual for 8-9 hours. Drain and rinse them with fresh water. In a huge pot, boil enough water first. Add the beans and salt. Cook for about 1.5 – 2 hrs or more if required. Then proceed with the other steps
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