Loved by meat eaters and vegetarians alike, this dish is a hearty, flavoursome meal that's perfect for lunch and dinner.
Throw away the bean soaking liquor and cook the beans in plenty of boiling water for 1 ½ to 1 ¾ hours. After they have been cooking for 1. hours, blend the onion with a little water until smooth. Separately blend the ginger and garlic in the same way.
Heat the oil in a large non-stick frying pan, add the onion paste and cook until really well browned (it should look like chocolate), stirring often as it starts to brown. Add the ginger and garlic paste and cook until you can smell that the garlic is cooked, around one minute after the water has dried up. Meanwhile, blend the tomatoes until smooth and then add them to the pan with the spices and seasoning. Cook this on a medium-low flame until it is completely cooked through and is very thick, resembling tomato puree, around 25 minutes.
Drain the cooked kidney beans and reserve the cooking liquor. Add the beans to the pan with the tomato sauce and stir for one minute, then pour in 450ml of the bean cooking liquor, bring to a boil and simmer for five to six minutes. Add the chopped coriander, taste, adjust the seasoning and serve.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
You can find this recipe in Anjum's cookbook Eat Right for Your Body Type.
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