Kidney Bean Curry – The Royal Curry Club

Serves 4 as a main dish

Punjabis love their spicy meat dishes. These lamb koftas are mixed with ground whole spices and garlic then soaked in marinade and cooked in the moreish masala sauce to create the meaty and creamy favourite Tikka Kofta Masala.

What you need…
• 600g lamb mince
• 2 teaspoons garlic paste
• 1 recipe Tikka Marinade
• 1 Tablespoon oil
• 240ml Base Curry Sauce
• 1 Tablespoon tomato paste (or ketchup)
• 3 Tablespoons yoghurt
• Small handful coriander leaves, chopped
• 0.5 teaspoon turmeric
• 2 Green chillies, chopped
• Salt to taste
• 2 Tablespoons cream

Kofta Mix
• 10 black peppercorns
• 2 green cardamons
• 6cm piece cinnamon
• 1 teaspoon crushed chilli flakes
• 1 teaspoon garam masala
• 1 teaspoon salt

How to make it…
1. Grind the Kofta Mix to a powder. Add the garlic and mix thoroughly with the mince. Form the mixture into 12 even-sized balls.
2. Add the koftas to the Tikka Marinade making sure they are all covered. Leave to rest for 30 minutes.
3. Heat the oven to 160 C. Remove the koftas from the marinade, shake off the excess marinade and cook on a baking tray for 25 minutes.
4. Heat the oil in a pan to a medium heat, add the Base Curry Sauce, leftover Tikka Marinade, tomato paste, yoghurt and cook for 3 minutes.
5. Add the coriander leaves (keep a few aside for the garnish), turmeric, chillies and salt, and cook for 2 minutes.
6. Add the koftas, making sure they are all covered with the sauce and cook for 3 minutes.
7. Turn down the heat, add the cream and mix well, being careful not to break up the koftas and cook until the koftas are all cooked through (about 5 minutes).
8. Garnish with coriander leaves and serve.

**CHEF’S TIP**
If you are looking to stretch this dish a little bit further on the money front you can add a little bit of finely choped onion to the koftas and you’ll be able to make a couple more. Just be careful not to add to much or thet’ll lose their flavour.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
What’s the best social media site to show off this dish? Tikka Tok.

Serves 4 as a main dish

Rajma (red kidney bean) Curry is a hearty North Indian dish and makes a delicious, filling main meal or excellent side dish. The kidney beans require a bit of preparation but you can skip this by using canned beans if you don’t have time. Take a good serving of your Base Curry Sauce, add the kidney beans, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with cream and fresh coriander.

What you need…
• 750g red kidney beans
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600g Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala
• Salt to taste
• 2 Tablespoons cream

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Soak the kidney beans in water overnight. Drain the water and rinse the beans. Cover with fresh water and boil for until the bean are well cooked and completely soft (about 45–60 minutes). Drain and set aside. Alternatively you can use canned beans. Drain them and rinse them well.2.Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
Add the kidney beans, mix well and cook for 5 minutes.
7. Add the garam masala, salt and coriander stems and continue cooking until the beans are fully cooked.
8. Serve, garnished with the cream and the coriander leaves.

**CHEF’S TIP**
Spice up the curry with a couple of chopped red chillies. Add them just before stage 5.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
“What are you cooking? Don’t tell me we having another hot curry tonight?” … “Stop naggaing me!”