Slow-Simmered Kidney Bean Curry with Ginger and Garam Masala

By Sprig Originals ✓ · cooked up in Sprig

A deeply savory North Indian kidney bean curry built on a slow-browned onion-tomato masala, finished with fresh ginger matchsticks and crushed dried fenugreek leaves. The beans break down just enough to thicken the gravy into something glossy and spoon-coating — no dairy needed. Serve it over hot rice with lime and sliced red onion.

Ingredients

• 3 tbsp neutral oil (avocado or sunflower)
• 1 tsp cumin seeds
• 1 bay leaf
• 2 medium yellow onions, finely chopped
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 1 serrano chile, slit lengthwise
• 1 1/2 cups canned crushed tomatoes

• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri red chili powder
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tbsp dried fenugreek leaves (kasuri methi)

• 2 15-oz cans red kidney beans, drained and rinsed
• 2 1/2 cups water or vegetable broth
• 1 2-inch piece fresh ginger, cut into thin matchsticks
• 1/3 cup cilantro, chopped
• 1 lime, cut into wedges
• 4 cups cooked basmati rice, for serving

Instructions

1. Heat the oil in a heavy 4-quart pot or Dutch oven over medium heat. Add the cumin seeds and bay leaf and fry for 30 to 45 seconds, until the cumin sizzles steadily and smells toasty.
2. Add the chopped onions and a pinch of salt. Cook over medium heat for 12 to 15 minutes, stirring every couple of minutes, until the onions are well past golden and starting to turn deep brown at the edges. This browning is the backbone of the gravy — don't rush it.
3. Stir in the minced garlic, grated ginger, and slit serrano. Cook for 90 seconds, until the raw garlic smell is gone.
4. Add the ground coriander, ground cumin, Kashmiri chili powder, and turmeric. Stir constantly for 20 to 30 seconds, then immediately add the crushed tomatoes to stop the spices from scorching.
5. Raise the heat to medium-high and cook the tomato masala for 8 to 10 minutes, stirring often, until it darkens to a brick red, pulls away from the sides of the pot, and you see oil pooling at the edges.
6. Add the drained kidney beans, 1 1/2 teaspoons salt, and the water or vegetable broth. Bring to a boil, then reduce to a bare simmer, partially cover, and cook for 25 minutes, stirring occasionally.
7. Using the back of a spoon or a potato masher, mash about one-quarter of the beans against the side of the pot. Simmer uncovered for another 5 to 8 minutes, until the gravy is thick enough to coat a spoon.
8. Stir in the garam masala and crush the kasuri methi between your palms directly into the pot. Simmer 2 minutes more, then taste and adjust salt. Remove the bay leaf and the serrano.
9. Off the heat, scatter the ginger matchsticks and cilantro over the top. Let the curry rest 5 minutes, then serve over hot basmati rice with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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