Ingredients
Scale to what I have
- 1.28 kg kidney beans, drained (3 can)
- 30 ml vegetable oil
- 2 onions, chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoes (pureed)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp chili powder
- ½ tsp turmeric
- 1 tsp salt
- 350 ml water
- 300 g basmati rice
- 710 ml water (for the rice)
Method
- Fry the cumin seeds in oil, add the onions and cook until golden.
- Add the ginger-garlic paste, spices and tomato puree and cook until the oil separates.
- Add the beans, salt and water. Simmer for 20 minutes, mashing a few beans to thicken the gravy.
- Serve with rice.