spiced indian kidney beans

Discussion in 'Vegetarian Recipes' started by scarlettchasingroses, Jan 26, 2005.

  1. scarlettchasingroses

    scarlettchasingroses strawberry tart

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    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.

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