Cooking Instructions

Follow these steps for perfect results

Ingredients

0/19 checked
4
servings
1 cup

red kidney beans

soaked overnight

6 unit

spring onions

finely chopped

0.5 cup

coriander leaves

fresh

1 tsp

cumin powder

roasted

1 tsp

coriander seeds

roasted

5 unit

garlic cloves

0.5 tsp

chilli powder

1 pinch

baking soda

1 tbsp

all-purpose flour

1 tsp

lemon juice

1 tsp

black pepper

1 tsp

salt

to taste

1 unit

onion

chopped

1 tsp

ginger paste

1.5 cup

tomato puree

1 tsp

Garam Masala

1 tsp

chilli powder

1 tsp

kasoori methi

to garnish

1 tsp

salt

to taste

Step 1
~3 min

Soak the kidney beans overnight.

Step 2
~3 min

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.

Step 3
~3 min

Drain the water from the cooked kidney beans in a separate pan and reserve the water for making the gravy.

Step 4
~3 min

In a blender, combine the boiled kidney beans and blend until semi-smooth.

Step 5
~3 min

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.

Step 6
~3 min

Mix everything well to form a dough. Make small balls (dumplings) from the mixture and set aside.

Step 7
~3 min

Roll the dumplings over all-purpose flour.

Step 8
~3 min

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.

Step 9
~3 min

Boil 6 to 7 medium tomatoes until they become soft.

Step 10
~3 min

Let the boiled tomatoes cool, then remove the skin and grind them into a smooth puree.

Step 11
~3 min

To make the gravy, heat oil in a heavy-based pot and add the chopped onions.

Step 12
~3 min

Fry the onions over medium-high heat until they are soft and start to turn golden around the edges (7-8 minutes).

Step 13
~3 min

Add ginger garlic paste and fry together until fragrant (about 1 minute).

Step 14
~3 min

Add the tomato puree and season with a little salt.

Step 15
~3 min

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).

Step 16
~3 min

Add coriander powder, cumin powder, turmeric powder, and chilli powder. Cook for about a minute.

Step 17
~3 min

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.

Step 18
~3 min

Stir in the garam masala and adjust seasonings with salt and pepper if needed.

Step 19
~3 min

Before serving, place the kidney beans dumplings in the gravy and sprinkle kasoori methi over it.

Step 20
~3 min

Top with a teaspoon of fresh cream just before serving.

Step 21
~3 min

Serve immediately with naan, phulka, roti, or plain rice.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

The gravy can be made a day in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve hot with naan or rice.

Perfect Pairings

Food Pairings

Cucumber Raita
Indian Salad

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

North India

Cultural Significance

Popular North Indian dish often served during festive occasions and family gatherings.

Style

Occasions & Celebrations

Festive Uses

Diwali
Holi

Occasion Tags

Family Dinner
Party
Celebration

Popularity Score

65/100

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