Today's recipe is a simple and interesting curry with beans which goes very well with rice and roti. We like to have this one as an accompaniment for rasam rice or any variety rice.
BEANS MASALA CURRY RECIPE
INGREDIENTS :
1 cup kidney beans (any variety)
1 large onion finely chopped
3 medium finely chopped tomatoes
3-4 medium garlic + 1 inch ginger + 1 to 2 green chilies - crushed to a paste in a mortar-pestle, To make about 1 tbsp. ginger-garlic-green chili paste.
1 tsp. coriander powder or dhania powder
¼ to ½ tsp. red chili powder
¼ tsp. turmeric powder
¼ tsp. to ½ tsp. garam masala powder
½ tsp. cumin seeds
Oil for cooking
3.5 to 4 cups water for pressure cooking
1.5 to 2 cups of bean stock (the water which is used to cook the beans) or plain water for the gravy or curry
salt as required
1 large onion finely chopped
3 medium finely chopped tomatoes
3-4 medium garlic + 1 inch ginger + 1 to 2 green chilies - crushed to a paste in a mortar-pestle, To make about 1 tbsp. ginger-garlic-green chili paste.
1 tsp. coriander powder or dhania powder
¼ to ½ tsp. red chili powder
¼ tsp. turmeric powder
¼ tsp. to ½ tsp. garam masala powder
½ tsp. cumin seeds
Oil for cooking
3.5 to 4 cups water for pressure cooking
1.5 to 2 cups of bean stock (the water which is used to cook the beans) or plain water for the gravy or curry
salt as required
DIRECTIONS:
Rinse and soak the kidney beans in enough water overnight or for 8-9 hours.Next day, discard the water and rinse the beans again in fresh water. (Please rinse well)
In a pressure cooker, add the beans and 4 cups water.
Pressure cook on a medium to high flame for 15-20 minutes.
When the beans are cooking, you can chop the onions, tomatoes etc.
When the pressure settles down on its own, open the lid,
Check if the beans are well cooked by taking a bite or pressing a bean. If they are not cooked completely, then pressure cook again adding some water if required for some minutes.
Heat oil in another pot or pan. Add cumin seeds first and let them crackle & get browned. (Don’t burn!)
Then add onions and sauté them till they are caramelized or golden browned-take care not to burn them as this will impart bitter tones in the curry. Lightly browning the onions is also alright.
Keep on stirring the onions while sautéing them, for uniform cooking and also so that they don’t get burnt.
Add the ginger-garlic-chili paste. Stir and sauté for 5-10 seconds on a low flame.
Add the tomatoes. Sauté for 2-3 minutes till the tomatoes become soft.
Add all the spice powders one by one - turmeric powder, red chili powder, coriander powder and garam masala powder.
Stir and sauté the whole masala mixture till the oil separates from the masala
Use a slotted spoon or a strainer and remove the beans and add them to the masala.
Save the stock. Stir and sauté for a minute longer.
Take 1.5 to 2 cups from the stock and add to the beans.
Add salt and stir the whole curry mixture.
Simmer without a lid for 10-12 minutes or more till the curry thickens slightly. It should not be watery.
Mash a few beans with the spoon-This helps to thicken the curry.
When the masala has thickened and comes to the right consistency which is neither too thick nor thin, you may add 2 tablespoons of cream for a luxurious creamy masala (Optional)
Stir & simmer for 30 seconds to 1 minute. Turn off the fire.
NOTES:
If cooking beans in a pot or pan:
First soak them as usual for 8-9 hours. Drain and rinse them with fresh water. In a huge pot, boil enough water first. Add the beans and salt. Cook for about 1.5 - 2 hrs or more if required. Then proceed with the other steps
If cooking beans in a pot or pan:
First soak them as usual for 8-9 hours. Drain and rinse them with fresh water. In a huge pot, boil enough water first. Add the beans and salt. Cook for about 1.5 - 2 hrs or more if required. Then proceed with the other steps
