Time Taken: 30 minutes
- 1 cal spray oil
- 2 red onions, chopped
- Salt, to taste
- 1/2 tbsp cumin seeds
- 1/2 tbsp dried fenugreek leaves
- 1 tbsp ginger & garlic paste
- 1 tbsp curry powder/bassar
- 1/2 tbsp garam masala
- 1 tbsp tomato puree
- 2 tins red kidney beans, drained
- Fresh coriander to garnish
Spray a pan with 1cal spray oil.
Fry onions with the salt till lightly golden. Add cumin seeds and fenugreek. Add water to the pan if the onions start to stick to the pan.
Add the ginger & garlic paste and continue frying for another couple of minutes.
Add the curry powder and garam masala. Cook the spices for around 5 minutes, adding water if needed.
Add the tomato puree, cook for a minute before adding the kidney beans. If you want to you can add more water if the curry looks too dry.
Cover the lid and simmer. Cook gently for 10 minutes before garnishing with fresh coriander. Serve with boiled rice.