Sort ingredients
cburns1
QR Code
Listen
Pdf
Add the kidney beans to a large saucepan with 1 litre water, bring to a boil and simmer for 1 hour with a lid on. Stir halfway through cooking as the beans soften. Reserve 500mls of the cooking liquid and drain the kidney beans
Heat the ghee in a large saucepan, add the cumin seeds, bay leaf and cardamom. As they sizzle add the onions and fry for 15-17 minutes over a medium heat
Add the garlic and ginger paste frying for a minute and now add the tomatoes along with the tomato puree. Cook for 5 minutes until it thickens
Add the ground spices, stir and add the cooked kidney beans. Season to taste and add the reserved cooking liquid. Bring to a boil and simmer for 18-20 minutes with a lid
Crush some of the beans with the back of a spoon, add double cream, fenugreek leaves and garam masala. Simmer for 2 minutes
Finish with coriander, pickled onions and lime. Serve with rice and raita