Follow these steps for perfect results
red kidney beans
soaked overnight
spring onions
finely chopped
coriander leaves
fresh
cumin powder
roasted
coriander seeds
roasted
garlic cloves
chilli powder
baking soda
all-purpose flour
lemon juice
black pepper
salt
to taste
onion
chopped
ginger paste
tomato puree
Garam Masala
chilli powder
kasoori methi
to garnish
salt
to taste
Soak the kidney beans overnight.
Wash and pressure cook the soaked kidney beans with salt on medium heat until the cooker whistles. Lower the heat and cook for 10 to 15 minutes. Turn off the heat and let it cool.
Drain the water from the cooked kidney beans in a separate pan and reserve the water for making the gravy.
In a blender, combine the boiled kidney beans and blend until semi-smooth.
Add finely chopped spring onions, fresh coriander leaves, roasted cumin powder, roasted coriander seeds, garlic cloves, red chilli powder, baking soda, lemon juice, black pepper powder, and salt to the blended kidney beans.
Mix everything well to form a dough. Make small balls (dumplings) from the mixture and set aside.
Roll the dumplings over all-purpose flour.
Heat oil in a pan and fry the dumplings on slow flame until golden brown. Drain and place on absorbent paper to remove excess oil.
Boil 6 to 7 medium tomatoes until they become soft.
Let the boiled tomatoes cool, then remove the skin and grind them into a smooth puree.
To make the gravy, heat oil in a heavy-based pot and add the chopped onions.
Fry the onions over medium-high heat until they are soft and start to turn golden around the edges (7-8 minutes).
Add ginger garlic paste and fry together until fragrant (about 1 minute).
Add the tomato puree and season with a little salt.
Reduce the heat and cook, stirring occasionally, until the masala starts reducing, comes together into a sticky mass, and the oil starts separating from it (7-10 minutes).
Add coriander powder, cumin powder, turmeric powder, and chilli powder. Cook for about a minute.
Add the drained kidney bean water and bring to a boil. Add more hot water if the gravy is too thick, ensuring the gravy is not too watery.
Stir in the garam masala and adjust seasonings with salt and pepper if needed.
Before serving, place the kidney beans dumplings in the gravy and sprinkle kasoori methi over it.
Top with a teaspoon of fresh cream just before serving.
Serve immediately with naan, phulka, roti, or plain rice.
Expert advice for the best results
Adjust the amount of chilli powder to your desired spice level.
For a richer gravy, add a tablespoon of cream while simmering.
Garnish with fresh coriander for added flavor and visual appeal.
Everything you need to know before you start
20 minutes
The gravy can be made a day in advance.
Garnish with fresh herbs and a swirl of cream.
Serve hot with naan or rice.
Enhances the savory flavors.
Discover the story behind this recipe
Popular North Indian dish often served during festive occasions and family gatherings.
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