Bombay Kidney Beans
Dive into the bold and fragrant flavors of Bombay Kidney Beans, a comforting vegetarian dish that brings the essence of Indian cuisine to your table. This recipe transforms tender kidney beans into a rich, spiced curry featuring an aromatic blend of cumin, coriander, garam masala, and turmeric. Simmered with sautéed onions, garlic, ginger, and tomatoes, the dish boasts a creamy, luscious texture that's perfect for soaking up with steamy basmati rice or fluffy naan. With a quick prep time of just 15 minutes and customizable heat from optional green chili and red chili powder, this wholesome, protein-packed meal is as versatile as it is satisfying. Finish it with a zesty splash of lemon juice and fresh cilantro for a vibrant pop of flavor, and you're ready to elevate your weeknight dinner game with ease.
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Recipe Information
Ingredients
- 2 cups Kidney beans (canned or cooked)
- 1 medium Onion (finely chopped)
- 3 medium Tomatoes (finely chopped or pureed)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 small Green chili (optional, finely chopped)
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (optional, adjust to taste)
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water or vegetable stock
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Lemon juice
Instructions
Heat the oil or ghee in a deep pan over medium heat.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and green chili. Cook for 1-2 minutes until fragrant.
Add the chopped or pureed tomatoes to the pan. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens into a sauce.
Sprinkle in the ground cumin, ground coriander, turmeric, and red chili powder. Stir well to coat the onion-tomato mixture with the spices.
Add the cooked or canned kidney beans along with the cup of water or vegetable stock. Mix thoroughly.
Bring the mixture to a gentle simmer. Cover the pan and cook for 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Uncover the pan and stir in the garam masala and salt. Cook for another 2-3 minutes.
Turn off the heat and add the lemon juice. Stir well.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice, naan, or your preferred bread.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 4.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
