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Lobia Karahi (Red Kidney Beans With Tomatoes)
From the cookbook "Pakistan" by Maryam Jillani, this simple dish of red kidney beans simmered in a spicy tomato base is found in every corner food stall in Peshawar.
👥 3 Servings⏱️ Prep & Cook: 30 min👤 Maryam Jillani📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
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.
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.
Roma tomatoes, roughly chopped4
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.
bird’s eye chile, finely chopped, plus extra for garnish1½ tsp. Kashmiri red chile powder1. salt, or to taste1 tsp. cilantro leaves1 Tbsp
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