I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
I used 2 Cans Koo Kidney BeansOr any Brand(May use Sugar beans in can)Or you may boil the kidney or sugar beans with salt tumeric and pinch of Hing or Bicarb in a pressure pot till very very soft)
In a Pot on stove Heat 3 tablespoon oilADD1 large onion (half sliced and half grated) Little mustard seeds Little jeera seeds2 pieces tuj (cinnamon stick) and 2 Elachi (cardomom) pods 1 aniseed is optional 1 Bay leave3 Curry leaves Braise till nice and light brown Add 3 grated medium Tomatoes1 teaspoon crushed Akalwaya pickle masalaLittle 1 teaspoon ginger garlic paste2 slices garlic cloves OR½ teaspoon Crushed Garlic2 teaspoon Kashmiri Chilli powder2 - 3 slit whole Green or Red chilliSalt to taste 2 teaspoon Dhana jeera mix1 Heaped Tablespoon tumeric (I dont like the kidney bean curry to be dark as the brine in can is dark) Cook well till the masala is well blended with the tomatoesNow Add the 2 Cans of Kidney Bean with the Brine When almost doneAdd 1 tablespoon ghee (Clarified butter)1 teaspoon GARAM MASALA AND Stir well let it be slight Thick gravyCook till done Garnish with dhania (coriander) shallot and 1 leaf chopped mint (optional) Serve with Jeera Rice (rice braised with ghee (Clarified butter) whole jeera and chopped dhania (coriander) Can add onion if you prefer but I left it out Or Roti or Makai ji Roti even toast Enjoy 😋