Kidney Beans with a Cardamom-Yogurt Gravy

Visit the Indian Food Glossary for information on the ingredients in this recipe
If you are looking for a quick and easy midweek meal that is nourishing and filling, this is just the recipe for spice lovers like myself. I adapted this recipe from 660 Curries. This curry has a tart flavor despite the lack of tomatoes, lime juice and tamarind. Do cut down on the spicing if you can't handle the heat, and serve some yogurt on the side to cool the palate. This dish goes well with rice or any Indian flatbread.

kidney bean curry cardamon

Another reminder to submit your favorite vegetarian Indian recipe for a chance to win a lovely cookbook. I will except entries until the end of the month.

Kidney Beans with a Cardamom-Yogurt GravyKidney Beans with a Cardamom-Yogurt Gravy
Recipe by
Adapted from 660 Curries
Cuisine: Indian
Published on February 18, 2012

A simple, filling and nourishing red kidney bean curry with an earthy but tangy flavor

Print this recipePrint this recipe

  • 3/4 cup dried kidney beans
  • 2 tablespoons ghee or oil
  • 1 small onion, finely chopped
  • 3 - 4 green chilies, seeded and finely chopped
  • 6 green cardamom pods
  • 1 cup plain yogurt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 2 teaspoons rock salt or sea salt
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne
  • 2 teaspoons fresh parsley or coriander, chopped for garnish
  • Rinse the kidney beans and soak for 8 hours or overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse. Transfer to a medium saucepan and cover with several inches of fresh cold water. Bring to a boil, then reduce the heat to low, cover and simmer for 1 - 1 1/2 hours or until the beans are tender. Drain and set aside.

  • Wipe the saucepan clean and heat the ghee or oil on medium heat. When hot, toss in the onions, hot peppers and cardamom pods and stir and fry until the onion is softened, about 5 - 7 minutes.

  • Now whisk in the yogurt and cook uncovered, stirring occasionally, until most of the liquid evaporates. This should take about 15 minutes. Take care not to burn the yogurt. Now stir in the turmeric, cumin and add 2 cups of water, the cooked kidney beans, garam masala and cayenne. Bring this mixture to a boil, lower the heat to medium and simmer, uncovered, stirring occasionally until the sauce is thickened to your desired consistency.

  • Garnish with parsley or cilantro and serve hot.

Makes 4 servings
kidney bean curry with a cardamom yogurt gravy

Other Kidney Bean dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili
Kidney Bean and Quinoa Salad
Nigerian Baked Beans
Kidney Beans in a Slowly Simmered Tomato Sauce

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Vic Chesnutt


Deepa said...

Hi I was wondering what the yogurt whey/lemon juice does (when added to the kidney beans while soaking)?

Lisa Turner said...

The yogurt / lemon juice helps break down the enzyme inhibitors that are present in legumes -- the enzyme inhibitors make legumes more difficult to digest and prevent the absorption of nutrients into the intestinal tract.

Aarthi said...

yummy curry

Indrani said...

Wonderful recipe..would love to try sometime, curry looks so creamy, very appetizing.