top of page


Ingredients: 1 cup Red kidney beans 2 tbsp Oil 1 tsp Raw cumin seeds 1/2 cup Onions, finely chopped 1 tsp Ginger paste 1 tsp Garlic paste 1/2 tsp Red chili powder 1/2 tsp Coriander powder 3-4 pcs Green chili, finely chopped 500ml Water 1/2 cup Tomato, chopped Salt, to taste 1/4 cup Coriander leaves 1 tbsp Butter


  • Set T-fal Multicook to beans program #6, normal texture.

  • Place 1 cup kidney beans in soaking basket. Place the soaking basket inside the Multicook inner bowl. Add water as indicated on the screen. Soak for 55 mins.

  • Once soaked, open the Multicook lid and transfer kidney beans to another bowl, drain and discard the water.

  • Wipe down Multicook inner bowl and set the browning program at 160 C.

  • Add oil to Multicook inner bowl and wait for a minute for it to warm up.

  • Add raw cumin seeds and saute for couple minutes.

  • Add onions, garlic and ginger paste and finely chopped green chili. Season with salt to taste and saute for 5 minutes until onions are translucent.

  • Add red chili powder, coriander powder, stir and mix for couple minutes.

  • Add chopped tomato and kidney beans, cook uncovered for 5 minutes.

  • Add 500ml water and select the slow cook program #11, cook covered in the Multicook for 1 hour.

  • Once cooked, add butter and sprinkle with chopped coriander. Mix well and serve hot.

Learn more about T-fal Multicook & Grains at



bottom of page