A Gujarati wedding curry


Whenever I go to an Indian wedding I am most likely greeted by this colourful red maroony and yellow speckful curry. I have had it so many times but have never made it at home. Well..the perfect opportunity arose when I realised I wanted to make a kidney bean curry but didn’t have enough beans. So the crunchy sweetcorn kernels came into play!

In a traditional gujarati wedding, ginger and garlic is not used but you know how I love my garlic so I couldn’t resist! Hope you enjoy it! Great with some soft chapattis or naan bread


1 tin of kidney beans in water
1 tin of sweetcorn no salt drained
1 onion pureéd
3 cloves garlic crushed
170g tomato passata
1 tbsp olive oil
¼ tsp of both mustard & cumin seeds
Pinch of asafoetida
⅓ tsp turmeric
1 tsp ground cumin & coriander powder
¾ tsp salt
2 tsp rajma masala
Pinch of sugar
handful of chopped fresh coriander
A little water if required


• Heat the oil in a large saucepan with the asafoetida, mustard and cumin seeds. Once they start to pop sauté the onion and garlic until onion becomes translucent

• Stir in the tomato passata and add all the dry spices, salt and sugar.
Mix well and leave to cook on a low heat for a few minutes

• Pour in the kidney beans with it’s water plus the sweetcorn, stir well and simmer on a low heat covered for 10 minutes. Garnish with coriander to serve. I’ve stirred the coriander in to infuse the flavour!



11 thoughts on “A Gujarati wedding curry

  1. This looks delicious Dimple! Interesting to know about Indian weddings, I’ve never been to one so I’m unfamiliar with this curry. I’d love to try it (and now I can, using your recipe!) xx

  2. Beans and corn always go well together and the addition of spice and cilantro gives it an even better taste. I love Cilantro and beans and corn and garlic…I would love to eat this wedding curry any time. Have a lovely weekend!

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