Punjabi Kidney Bean Curry with Tomato and Ginger

What you need

• 200 g (1 cup) dried red kidney beans
• 2.5 cm (1 in) fresh ginger, peeled
• 4 cloves garlic
• 1 green chilli
• 2 tbsp ghee, or butter with a little oil
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1 large onion, finely chopped
• 3 medium tomatoes, pureed
• 1/4 tsp ground turmeric
• 1 tsp Kashmiri chilli powder, or a mild red chilli powder
• 2 tsp ground coriander
• 1 pinch asafoetida
• 1/2 tsp garam masala
• 1 tsp salt, or to taste
• 1 tsp kasuri methi, dried fenugreek leaves
• 2 tbsp cream, optional
• 2 tbsp coriander leaves, chopped, for garnish
• steamed rice, or roti, for serving

Method

Restated from the original video

1. 1

   Rinse the beans and soak them in plenty of cold water for 8 hours or overnight.

2. 2

   Drain and rinse the beans, then cook them in about 1 l of fresh water. In a pressure cooker allow 15-20 min at full pressure; in a pot, boil hard for 10 min, then simmer until soft, 60-90 min.

3. 3

   Raw kidney beans are toxic until boiled hard, so never cook them in a slow cooker from raw. They are done when a bean crushes easily against the roof of the mouth. Keep the cooking liquid.

4. 4

   Pound the ginger, garlic and chilli to a coarse paste in a mortar.

5. 5

   Melt the ghee in a heavy pan over medium-low heat. Add the cumin seeds and bay leaf and let them sizzle for 30 seconds.

6. 6

   Add the onion and fry, stirring often, until deep golden, 8-10 min.

7. 7

   Stir in the ginger paste and cook until the raw smell fades, about 1 min.

8. 8

   Pour in the tomato puree and let it thicken, 4-5 min.

9. 9

   Stir in the turmeric, chilli powder, ground coriander, asafoetida and garam masala. Cook, stirring, until the masala turns glossy and the fat separates at the edges, 3-5 min.

10. 10

    Add the beans with 500 ml of their cooking liquid and the salt.

11. 11

    Simmer uncovered, stirring now and then, until the gravy is thick and creamy, 15-20 min. Mash a few beans against the side of the pan to help it along.

12. 12

    Crush the kasuri methi between your palms over the pan and stir in the cream, if using. Simmer 1 min more.

13. 13

    Scatter over the coriander leaves and serve with steamed rice or roti.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.