In a large pot add 1 litre of the water and then bring to a boil.
Add the kidney beans and leave to gently simmer for 90 minutes until the kidney beans are softened.
In a seperate pan heat up the oil on medium heat until hot.
Add the onions and cook for 4-5 minutes until softened.
Add the tomatoes and cook for a few minutes until softened.
Add the salt, turmeric powder, chilli powder, garam masala, cumin powder and green chillies and cook the spices for 2-3 minutes.
Add a tablespoon of water to ensure that the spices do not burn and to help release the colour of the spices.
Add the softened kidney beans and cook for 5 minutes.
Add the remaining 500ml of the water then cook for 15-20 minutes on medium heat.
Add the fenugreek leaves and coriander.
Serve with garlic naan or boiled basmati rice then enjoy!
4 responses
Hello,
There is no mention of tomatoes in the instructions.
I assume I need to add them after ginger and garlic?
Thanks for pointing that out. You can put the tomatoes in after the onions 🙂
It’s a lovely recipe and made it for the first time. However the video and written instructions are different. There is no mention of adding ginger and garlic paste or tomatoes but its written in the ingredients. Then I’m watching the video which uses all the ingredients. But I prefer to read rather than watch a video. I manage to add the tomatoes but not the ginger and garlic. I’m a beginner at cooking as well. The majority of people who look for recipes are beginners. So they won’t know that most pakistani/Indian cooking you need to add garlic and ginger. Especially in the beginning. I have tried other recipes and they are amazing. So thank you for that. But please can you go through the written recipes and double check. Thank you x
Hi,
Thank you for following my recipes. I have now amended the recipe. I will go through all my recipes and check for any mistakes. 🙂