This simple dish of red kidney beans simmered in a spicy tomato base is found in every corner food stall in Peshawar. While the city is famous for its hearty meat dishes, it’s this affordable, filling, and delicious dish that students line up for during lunch. Saira Salman, who runs a popular catering business out of her home in Peshawar, shared her recipe. Although it is traditionally made with whole red beans soaked overnight and boiled until tender, canned red beans work just as well.
Recipe information
Total Time
30 minutes
Yield
2 to 3 servings
Ingredients
Preparation
Step 1
In a large karahi, skillet, or wok, heat ⅓ cup (80 ml) vegetable oil until it begins to shimmer. Add 2 garlic cloves, thinly sliced, and fry over low heat until it browns slightly, taking care not to let it burn.
Step 2
Increase the heat to medium and add 4 Roma tomatoes, roughly chopped. Cover the skillet with a lid and let the tomatoes cook for about 10 minutes until they soften.
Step 3
Add 1 bird’s eye chile, finely chopped, 1½ tsp. Kashmiri red chile powder, and 1 tsp. salt, or to taste. Mix well. Gently stir in one 15.5-oz. (439 g) can red kidney beans, drained, rinsed. Cover the skillet and let the beans cook for 7–10 minutes until heated through. Garnish with 1 Tbsp. cilantro leaves and extra chile.
Recipe notes
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