In a large pot add 1 litre of the water and then bring to a boil.
Add the kidney beans and leave to gently simmer for 90 minutes until the kidney beans are softened.
In a seperate pan heat up the oil on medium heat until hot.
Add the onions and cook for 4-5 minutes until softened.
Add the ginger and garlic paste and cook for 1-2 minutes.
Add the salt, turmeric powder, chilli powder, garam masala and cumin powder and cook the spices for 2-3 minutes.
Add a tablespoon of water to ensure that the spices do not burn and to help release the colour of the spices.
Add the softened kidney beans and cook for 5 minutes.
Add the remaining 500ml of the water then cook for 15-20 minutes on medium heat.
Add the fenugreek leaves and coriander.
Serve with garlic naan or boiled basmati rice then enjoy!
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