Red/Kidney Beans Curry
A spicy delicious red/kidney beans curry perfect to have on its own or with some fresh puri or brown flour roti. This curry is one of the most common and popular curries made in North India. Taste best when it’s extra spicy.
Red/Kidney Beans Curry


  • 2 to 3 tbsp oil
  • 2 cups of red or kidney beans (from @spiceemporium )
  • 1 1/2 large jam tomato
  • 4 mint leaves
  • 3 green chillies
  • 1 tsp red chilli ginger and garlic paste
  • 2 tbsp freshly chopped coriander
  • 1 meduim size onion finely chopped
  • Curry leaves
  • Pinch of jeera seeds
  • Pinch of mustard seeds
  • Dried chillies
  • Bay leaf
  • Cinnamon stick
  • 2 cloves
  • Pinch of ajwain
  • 1/4 tsp turmeric
  • 1 tsp jeera powder
  • 1 tsp dhania powder
  • 2 tbsp chilli powder (according to your taste)
  • 1 tsp garam masala
  • 2 tbsp kashmiri mixed masala (optional)
  • Salt to taste


  1. Rinse and soak two full cups red/kidney beans the night before. Next morning rinse and add into the pressure cooker with water two fingers above the surface of the beans. I use my @instantpotsa pressure cooker for 5 minutes.
  2. In a pot add the oil on medium heat along with the mustard and jeera seeds, ajwain, dried chillies, curry leaves, cinnamon stick, clove and bay leaf leaving it to sizzle for a minute.
  3. Add the onions, green chillies and red chilli ginger and garlic paste leaving it to cook until onions are soft and light brown.
  4. Blend the tomato with the mint and 1 tbsp fresh coriander, add to the onions. Add all the spices on low to medium heat mixing well.
  5. Take the boiled beans with the water in it (by now the water you cooked the beans will be just 1 finger above the boiled beans) and add it into the pot to cook.
  6. Add the salt and adjust the spices leaving it to cook with lid close for 10 to 15 minutes. The gravy shouldn’t be to thick or thin.
  7. Garnish with chopped coriander and enjoy.