Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Punjab · Dinner

Tandoori Roti with Kidney Bean Curry

🟢 Veg📊 Medium

Traditional Recipe 11: Tandoori Roti with Kidney Bean Curry recipe

⏱️20 minPrep
🔥50 minCook
🕒70 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Tandoori Roti with Kidney Bean Curry

  1. Roti: Mix wheat flour (300g) with salt (5g). Add oil (15ml) and water (140ml) gradually, kneading to form soft dough. Rest 20 minutes.
  2. Divide into 6 balls. Roll each into thin disc (7 inches, 1/8 inch).
  3. Heat cast-iron griddle (tawa) over high heat (200°C) until very hot.
  4. Place roti on griddle, cook 1 minute until light brown spots appear.
  5. Flip, cook 30 seconds, flip again, brush with ghee (5ml).
  6. Press edges to encourage puffing, cook 30 seconds.
  7. Flip once more, brush other side with ghee (5ml), cook 20 seconds.
  8. Transfer to plate, stack to keep warm.
  9. Curry: Heat oil (40ml) in pressure cooker over medium-high heat (190°C). Add cumin seeds (5g), crackle 15 seconds.
  10. Add onions (180g), cook 4 minutes until golden.
  11. Add ginger-garlic paste (30g), cook 1 minute until fragrant.
  12. Add tomatoes (250g), cook 3 minutes until broken down and oil separates.
  13. Add coriander powder (8g), turmeric (3g), red chili powder (4g), garam masala (5g), stir 1 minute.
  14. Add soaked beans (350g) and water (900ml). Close pressure cooker, cook on high pressure 20 minutes.
  15. Let pressure release naturally 5 minutes, open. Add salt (10g).
  16. Simmer uncovered 5 minutes. Beans should be soft, gravy thick.
  17. Garnish with coriander leaves (20g).
  18. Serve tandoori rotis with warm kidney bean curry, onions, and pickle.

📖 Cultural notes

Tandoori Roti with Kidney Bean Curry represents Punjab's vegetarian dinner tradition, combining charred bread with protein-rich legumes. ---

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