Punjabi Bean Curry recipe


  • 7 oz. or 1/2 pkg Ajika kidney beans soaked overnight, drain and keep aside.
  • 1" cinnamon stick
  • 1 tsp. Turmeric
  • 1 tsp. ginger paste
  • salt to taste
  • For the Seasoning
  • 2 onions finely chopped
  • 4 thin slices of bell pepper sliced or 1 green chili diced (optional)
  • 3 ripe tomatoes diced
  • 1tsp. ginger paste
  • 1 green chili,
  • 1/2 tsp. garam masala
  • freshly ground black pepper corns to taste
  • 1/4 tsp. sugar
  • 1 tablespoon yogurt plain (optional)

Cooking Instructions

Add 5 cups of fresh water to the Rajma and add salt, turmeric, ginger and cinnamon. Cook for about 1.5 hours till the kidney beans are soft.

Heat 4 tbsp. oil, add onions (finely chopped) and sauté till transparent. Add bell pepper and sauté for a moment. Cook till onions turn bown. Add diced tomatoes, ginger and green chilies. Mix the tomatoes with the onions. Now add chili powder and garam masala.

Simmer till the oil separates or droplets of oil can be seen. Add the boiled Kidney beans. Simmer for 15-20 minutes on medium heat till the seasonings mix together. Add black pepper and yogurt and heat for 5 more minutes. Serve garnished with cilantro.

21 Feb 2011     2130 views     NON-Vegetarian       Curries > Vegetables

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