A hearty and flavourful kidney bean curry with tender beef or pork, infused with aromatic spices and kidney beans.
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For those who want to cook the beans from scratch, here goes...soak dried beans in water to cover overnight.
Next day rinse and pressure cook beans in 3 cups water for 40 minutes until soft. Cool, rinse and keep aside till required.
Heat a non-stick pan with oil.
Add onions, ginger, garlic, coriander leaves, spring onions, and celery. Stir fry until golden brown.
Add tomatoes and cook until mushy on medium flame.
Add curry powder, beef/pork, marrowbone and spices with 2 1/2 cups of water.
Cover and pressure cook for 20 minutes until done. Beef may take 10 minutes extra to cook. Adjust water and time accordingly.
Cool and add salt to taste. Stir in the cooked beans and bring to the boil. Simmer 5 minutes.
Remove marrow from bone, cut into pieces, and use to garnish.
Serve hot with Kichdi (rice with lentils) or bread.
For a richer flavour, consider adding optional spices like cinnamon, cloves, and cardamom.
Ensure the beef or pork is cubed evenly for consistent cooking.
Adjust the salt according to your taste preference.
Can use bacon bits instead of pork.
Can I use canned kidney beans?
Yes, you can use canned kidney beans. Just ensure they are drained and rinsed before use.
What can I serve with this curry?
This curry pairs well with Kichdi (rice with lentils) or bread.
Can I use a different type of meat?
Yes, you can substitute beef or pork with chicken or lamb if preferred.
How can I make this dish spicier?
Add more masala powder or include some chopped green chilies for extra heat.
Is it necessary to use a pressure cooker?
While a pressure cooker speeds up the cooking process, you can also simmer the curry on the stovetop until the meat and beans are tender.
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