Alamgeer Red Kidney Beans

  • 2  cup(s) red kidney beans soaked overnight
  • 4  cups water
  • 2  medium onion(s) finely chopped
  • 1  tablespoon(s) each of finely chopped ginger and garlic
  • 2 tablespoons of Alamgeer® Curry Massala
  • 2  big tomatoes finely chopped
  • 3  tablespoons oil salt to taste
  • finely chopped coriander leaves for garnishing
Alamgeer Red Kidney Beans
Cooking Method

Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.

Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry until they are golden brown. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with Alamgeer® Curry Massala, sprinkle salt, mix well and cook on medium level for about 20 minutes.

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