White Kidney Beans curry

BM Theme : A-Z Curries

For the letter W for the A-Z theme, I used white kidney beans to make a curry. The curry has a tomato onion base, but for the masala, I used pav bhaji masala instead of the regular masalas. I love pav bhaji masala and sometimes add it to chole and rajma too. You can skip the pav bhaji masala and replace it 1 teaspoon each of chili powder, coriander powder and garam masala.

To serve, I keep some lemon slices on the side. My son loves that little tanginess lemon adds to the curry. I served it with Tehri, a rice prepared with potatoes and green peas. I will update the recipe soon for it.

Read on for the recipe.


  • 2 cups cooked white kidney beans
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 1 tablespoon ginger garlic paste
  • 2 medium tomatoes, finely chopped
  • 2 green chilies, sliced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon pav bhaji masala
  • salt as needed
  • Coriander leaves, a handful
  • Lemon juice, optional


  1. If using dry beans, soak it overnight and pressure cook with enough water until done. I used some from a batch that was already soaked and cooked.
  2. Heat oil in a pan, add onions and let it brown. Now add ginger garlic paste and green chilies. Cook for a few seconds and add tomatoes. Add all the dry masalas and salt. Mix well and let it cook until tomatoes are done and mushy.
  3. Add the beans and water as needed. Mix well and let it boil and cook for 7-10 minutes. Taste test and adjust seasonings if needed. Turn off the heat, add coriander leaves for garnish. This curry suits both plain rice and roti. A squirt of Lemon juice adds a nice flavor to this curry.

This post goes to Valli’s Blogging Marathon.


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