spiced indian kidney beans

good over rice and served with flat bread

14-ounce can red kidney beans
1/4 cup vegetable or olive oil
1/4 teaspoon cardamom powder
1 medium onion, minced
2 teaspoons crushed garlic
1 teaspoon grated fresh ginger
1 teaspoon minced red chili or 1/2 teaspoon crushed red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
8 ounces of canned crushed tomatoes
1 large green chili, minced
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/2 cup water
1/4 teaspoon garam masala

Place the beans in a mesh colander and rinse under cool water. Set aside to drain. Heat the oil over a medium flame in a medium saucepan. Add the cardamom and onion and cook until soft and golden, about 5 minutes. Add the garlic, ginger and chili and cook 3 minutes. Reduce heat to low and add the coriander, cumin and turmeric. Cook for 2 minutes. Add the tomatoes and cook another 2 minutes. Add the green chili, 1 tablespoon of cilantro leaves, salt and water. Increase heat to medium and bring to a boil. Reduce heat to low and simmer uncovered for 10 minutes. Add the kidney beans and a pinch of the garam masala. Simmer another 8 minutes. Transfer to a serving dish and sprinkle with remaining cilantro and garam masala. Makes 4 servings.