Spicy Tomato and Garlic Kidney Beans

Created 29 Jan 2013 03:42, Updated 29 Jan 2013 03:42

Kidney Beans in Spicy Tomato and Garlic Sauce

From Easy Indian Cookbook by Manju Malhi

3 T vegetable oil
1 tsp cumin seeds
4 garlic cloves, chopped
1 onion, chopped
3 tomatoes, chopped
1-inch piece of ginger root, peeled and grated
1/4 tsp chili powder
1/4 tsp ground ginger
2 14 oz cans of kidney beans, drained and rinsed
1 T butter
1/4 tsp salt
1/4 tsp garam masala
cilantro leaves, to garnish

1. Heat the oil in a large saucepan over medium heat. Add the cumin seeds and fry 30 seconds or until they sputter, stirring constantly. Watch carefully so they do not burn.

2. Add the garlic and onion and fry, stirring frequently, 6-8 minutes until the onion is golden brown. Bring 1 1/2 c water to a boil while the onion fries.

3. Add the tomatoes to the pan and continue frying five minutes, stirring occasionally. Add the ginger root, chili powder, and ground ginger and continue stirring one minute longer.

4. Stir in the kidney beans, pour half of the boiling water over, and add the butter. Mash a few of the beans against the side of the pan, then simmer 4-5 minutes. Add the remaining water and continue simmering, uncovered, seven minutes until the mixture thickens, stirring occasionally.

5. Stir in the salt and garam masala and serve hot, sprinkled with cilantro leaves.

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