This simmered dish pairs cooked kidney beans with garlic, ginger garlic paste and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
260g cooked kidney beans (drained)330 kcal
24g vegetable oil212 kcal
14g garlic (thinly sliced)21 kcal
110g onion (finely chopped)44 kcal
200g tomato (chopped)36 kcal
10g ginger garlic paste8 kcal
3g ground cumin11 kcal
1g red chili powder0 kcal
2g garam masala6 kcal
10g lemon juice3 kcal
3g salt0 kcal
160g water0 kcal
Cooking instructions
vegetable oilgarlic (thinly sliced)
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add half the sliced garlic and fry until pale golden; remove and reserve for topping.
vegetable oilonion (finely chopped)
Add onion to the same oil and cook 5 minutes until golden.
garlic (thinly sliced)ginger garlic pasteground cuminred chili powder
Stir in ginger garlic paste, cumin, and chili powder; cook 30 seconds.
tomato (chopped)
Add tomatoes and cook 4 minutes until jammy.
cooked kidney beans (drained)water
Add cooked kidney beans and water; simmer 10 minutes, mashing a few beans to thicken.
garlic (thinly sliced)garam masalalemon juice
Finish with garam masala and lemon juice. Top with the reserved fried garlic.
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