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Lobia Karahi (Red Kidney Beans With Tomatoes)

By Maryam Jillani

5.0

(1)

Lobia Karahi from cookbook Pakistan
Photo by Sonny Thakur

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

⅓ cup (80 ml) vegetable oil
2 garlic cloves, thinly sliced
4 Roma tomatoes, roughly chopped
1 bird’s eye chile, finely chopped, plus extra for garnish
1½ tsp. Kashmiri red chile powder
1 tsp. salt, or to taste
1 15.5-oz. (439 g) can red kidney beans, drained, rinsed
1 Tbsp. cilantro leaves

Preparation

  1. 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.

Cover of the cookbook Pakistan
Excerpted with permission from Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands by: Maryam Jillani published by ‎Hardie Grant North America, March 2025, RRP $40.00 Hardcover. Buy the full book from Amazon or Bookshop.
TagsCookbooksMainDinnerVegetarianGluten FreeDairy FreeNut FreeQuickEasy30 Minutes or LessOne-Pot MealsPakistaniSouth AsianAsianTomatoVegetableChileKidney BeanBean and Legume

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