Punjabi Curried Kidney Beans Recipe

Name: Punjabi Curried Kidney Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (603 g) dried red kidney beans, cleaned and washed thoroughly; 1 medium yellow or red onion, peeled and roughly chopped; 2 medium tomatoes, diced; 1 (2-inch [5 cm]) piece ginger, peeled and chopped or grated; 3 cloves garlic, peeled and chopped or grated; 4-6 green Thai, serrano, or cayenne chiles, stems removed, chopped; 3 whole cloves; 1 (2-4 inch [5-10 cm]) cinnamon stick; 1 tablespoon (15 mL) cumin seeds; 1 tablespoon (15 mL) red chile powder; 2 tablespoons (30 mL) salt; 1 teaspoon (5 mL) turmeric powder; 1 teaspoon (5 mL) garam masala (see Notes); 9 cups (2.13 L) water; 1/2 cup (100 g) chopped fresh cilantro

Servings: persons

3 cups (603 g) dried red kidney beans, cleaned and washed thoroughly
1 medium yellow or red onion, peeled and roughly chopped
2 medium tomatoes, diced
1 (2-inch [5 cm]) piece ginger, peeled and chopped or grated
3 cloves garlic, peeled and chopped or grated
4-6 green Thai, serrano, or cayenne chiles, stems removed, chopped
3 whole cloves
1 (2-4 inch [5-10 cm]) cinnamon stick
1 tablespoon (15 mL) cumin seeds
1 tablespoon (15 mL) red chile powder
2 tablespoons (30 mL) salt
1 teaspoon (5 mL) turmeric powder
1 teaspoon (5 mL) garam masala (see Notes)
9 cups (2.13 L) water
1/2 cup (100 g) chopped fresh cilantro

1
Put the kidney beans, onion, tomatoes, ginger, garlic, green chiles, cloves, cinnamon stick, cumin, red chile powder, salt, turmeric, garam masala, and water in the slow cooker.
2
Cook on high for 11 hours, until the beans break down and become somewhat creamy.
3
Remove and discard the cloves (if you can find them!)
4
and cinnamon stick.
5
If the rajmah is not creamy enough, take an immersion blender and press it two or three times to break up some of the beans.
6
If using a blender, take out about 1 cup (237 mL) and process in the blender, then return it to the slow cooker.
7
Be careful not to process all of the beans; most of them should remain whole.
8
Stir in the cilantro.
9
Serve over a bed of basmati or brown rice with a side of raira and an Indian salad.
10
Try This!
11
After cooking, turn off the slow cooker and add 1 cup (237 mL) plain yogurt.
12
Stir well and let the slow cooker sit with the lid on for about 10 minutes.
13
This adds a unique tang.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups (603 g) dried red kidney beans, cleaned and washed thoroughly, 1 medium yellow or red onion, peeled and roughly chopped, 2 medium tomatoes, diced, 1 (2-inch [5 cm]) piece ginger, peeled and chopped or grated, and more.

Yes, Punjabi Curried Kidney Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Punjabi Curried Kidney Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions