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.

No additional tips available.

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

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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.

Punjabi Curried Kidney Beans

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