• Servings: 4
  • Difficulty: Easy
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I am always open to new ideas, recipes and international foods. A friend of mine gave me a recipe book for Christmas called “On the Himalayan Trail by Romy Gill”. I am proud to say I’m sharing my first Kashmiri recipe. This may be my first but won’t be my last out of this book.


  • 1 tbsp of ghee (I used olive oil)
  • 6 green cardamon pods
  • 4 black cardamon pods
  • 1 3 inch cinnamon stick
  • 3 dried bay leaves
  • 2 tsp of dried ginger
  • 1 tsp of ground fennel
  • 1 tsp of ground tumeric
  • 2 tsp of kashmiri chilli powder
  • 1 tsp salt
  • 1 tbsp of tomato paste
  • 1 1/2 cups of dried kidney beans soaked overnight, then drained and cooked until tender.
  • 4 cups of water
  • 2 cups of cooked basmati rice


  1. Heat the oil in large pan over medium heat.
  2. Add the whole spices and bay leaves and fry for 1 minute.
  3. Add the ground ginger, fennel, tumeric, chilli powder and salt.
  4. Stir together and add the cooked kidney beans and tomato paste and cook over a high heat for a couple of minutes.
  5. Add the hot water and bring to a boil, then reduce the heat, cover and cook for 15 minutes stirring occasionally.
  6. Remove from heat and leave to rest for 30 minutes before serving with rice.

Nutritional facts

– Calories 376
– Fat 4.5 g
– Sugar 2 g
– Carbohydrates 64 g
– Protein 18.7 g
– Fibre 18.7 g

While resting, the beans soak up the beautiful juices and the dish becomes more flavourful. I made a mistake by discarding some of the juices as I thought it was too wet, my bad, won’t make that mistake again. You can add more tomato paste and tomatoes while making the base but make sure you check for acidity and you may need to add some sugar. You can also used canned beans to save time. You have try this and remember to have fun and make it your own.