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Baked beans are a traditionally popular dish from the United States, and it is the Curry Bean recipe, which is made from kidney beans, which makes this recipe a super delicious, healthy, and hearty all-day meal. Serve with rice, roti, or flatbread. All you need to do is - Kidney beans are soaked overnight, pressure-cooked until tender, and simmered with masalas.
Commonly the famous recipe known in India is “Rajma”. In which it uses red beans (kidney beans). This dish is liked by everyone. Have you heard the name "Rajma Chawal" once, that's what it's called? Chawal is a Hindi word that means rice.
All these above ingredients are essential, but of course you can skip some that you don't like or are allergic to. I use coriander leaves for flavor, and only take them on because I like the flavor, but you can skip this. A kasoori methi is dried fenugreek leaves that have been used as a culinary ingredient to enhance the flavor of every curry recipe. If you don't find kasoori methi easily in the store, you can use celery leaves instead.
Hot spices are whole garam masala, such as black cardamom, cinnamon stick, bay leaf, cloves and green cardamom have a distinct flavor and benefits for our body. It helps keep you warm from the inside.
Legumes are always the best source of protein. We must have a balanced diet every day. Adequate portions of proteins, carbohydrates, fats, vitamins, and minerals are essential in our meal. So, these beans are good, especially in winter. You can have a choice to cook any of the colored legumes (beans - white, red, black) from the same recipe, here I use red beans (kidney beans).
This recipe is everyone's favorite recipe in my home. When you're short on green veggies or no veggies, these beans really help to impress your guests and make your party a hit by cooking this recipe.
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Let’s jump to the recipe,
Yield – 4 servings
Timing – 10 minutes
Prep time – 8 hours 15 minutes
Total- 8 hours 25 minutes
Ingredients:
Kidney beans- 1.5 cup
Olive oil- 1/3 cup
Cumin seeds- 1 tsp
Black cardamom- 1
Cinnamon stick- 1 inch
Bay leaf- 2
Cloves- 2
Green cardamom- 2
Onion- 1 large, finely chopped
Chili- 3 nos. finely chopped
Garlic- 2 cloves, chopped
Ginger- 1.5 inch, chopped
Tomatoes- 1 large, diced
Turmeric powder- 1 tsp
Red chili powder- 1.5 tsp
Coriander powder- 1 tsp
Black pepper powder- ½ tsp
Meat masala- 1 tsp
Garam masala- ¼ tsp
Kasoori methi- 1 tbsp
Salt to taste
*Optional- Chopped coriander for garnishing
Method-
First step
Add the kidney beans to a large bowl and soak overnight in enough water. Or soak for at least 8 hours. Soaking helps to soften the grains and rinse well after soaking. Then pour enough water into the pressure cooker and cook until tender.
In the meantime, prepare the spices (masala)…
Second step
Heat the pan over medium heat. Add the oil and then add cumin seeds. Further add whole garam masala and let them splutter.
Third step
Chopped the onions, green chili, ginger, and garlic. Add them one by one. Sauté it together until the onion turns light brown and the chopped garlic is well cooked. Add the diced tomatoes and sauté until
pulpy.
Fourth step
Add powdered spices and kasoori methi, mix well. Sauté for next couple of minutes then add cooked beans. Mix well again and add salt to your taste.
Fifth step
Add 400 ml of water or as needed to get the perfect consistency of the gravy (curry). If you are cooking in a pan, cover with a lid and cook until the desired curry consistency is obtained, turn off the heat. And if you cook in a pressure cooker, cook until the first whistle. Uncover the lid or depressurize it. Add chopped cilantro, mix well. If you find water in the curry beans, burn the water. And if you find less water, add it and stir well. Boil it once and turn off the flame.
Finally, serve with rice, roti, naan etc. Well, Rajma or curry beans and chawal (rice) are the best combinations.
Note- The curry can be adjusted as per your choice as you like whether it is thick or thin.Storage - Leftover curry beans can be kept in a pot and refrigerated for up to 2-3 days.
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