Kidney Beans with Green Peas and a Creamy Yogurt Sauce

Visit the Indian Food Glossary for information on the ingredients in this recipe
Kidney Beans with Green Peas and a Creamy Yogurt Sauce

Considering I have so many cookbooks and bookmarked recipes from other bloggers, it's rather perplexing to think that sometimes I don't know what to make for dinner. When this happens, I often find myself turning to Raghavan Iyer's excellent 660 Curries. My regular readers will know that I have raved about this book before, so I will simply share this adapted version without further ado.

Kidney Beans with Green Peas and a Creamy Yogurt SauceKidney Beans with Green Peas and a Creamy Yogurt Sauce
Recipe by
Adapted from 660 Curries
Cuisine: Indian
Published on August 23, 2011

A rich, earthy and flavorful spice red kidney bean curry with yogurt and sweet green peas

Preparation: 15 minutes
Cooking time: 20 minutes

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  • 3/4 cup dried red kidney beans (2 1/4 cups cooked or 1 19 oz can)
  • 2 teaspoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon fenugreek seeds
  • handful of dried or fresh curry leaves
  • 2-inch fresh ginger, minced or grated
  • 2 to 3 fresh green chilies, seeded and chopped
  • 2 tablespoons butter or ghee
  • 1 cup water
  • 2 cups frozen peas
  • 1 teaspoon sea salt
  • 1/2 cup yogurt
  • 1/2 cup heavy cream
  • 2 teaspoons chickpea flour (besan)
  • Rinse the beans and soak overnight covered in several inches of water. Drain and rinse, and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, and cover and simmer for 1 to 1 1/2 hours or until the beans are buttery soft. Drain and set aside.

  • Meanwhile, combine and crush the coriander seeds, cumin seeds, curry leaves, ginger and hot chilies in a mortar and pestle.

  • Heat the butter or ghee in a medium or large saucepan over medium heat. Add the crushed spice mixture, and stir and fry for a minute. Stir in the cooked kidney beans, and then add the cup of water, along with the sea salt and the frozen peas. Bring to a boil, reduce the heat to low and simmer for roughly 5 minutes uncovered.

  • Meanwhile, combine the yogurt, cream and chickpea flour in a small bowl with a few tablespoons of water. Add this to the kidney beans, stir and simmer for another 10 minutes or so, uncovered, to thicken and blend the flavours.

Makes 4 to 6 servings

Kidney Beans with Green Peas and a Creamy Yogurt Sauce

More kidney bean curries from Lisa's Vegetarian Kitchen:
Spicy Kidney Beans with Tomato and Yogurt Sauce
Kidney Beans in a Slowly Simmered Tomato Sauce
Curried Red Kidney Beans with Paneer Cheese
Mint and Potato Rajma


ottawa dearest said...

This looks so good, new to me and because I love green peas I will definitely try this one this coming weekends.

Sam @ H.V.R. said...

I love everything that are creamy, especially beans! :) Thanks for sharing this recipe here!

Adam and Theresa said...

this looks great and interesting with the fresh legume-dried combination. I don't think I will ever finish with inspiration from 660 Curries. Every time I look I see something different.

Cassandra @foodmyfriend said...

This looks great! I will never run out of recipes to make with beans! :D

Rashmi said...

I always like kidney beans but i never tried with peas, It looks yummy.