Wednesday, March 3, 2010

Red Kidney Beans Curry

Serves: 4

Rajma/Red Kidney Beans - 1 cup
Turmeric powder - a pinch
Onions - 1 medium, chopped
Garlic cloves - 2, grated
Ginger - 1 tsp, grated
Green Chillies - 2, finely chopped
Tomatoes - 2, finely chopped
Coriander/Daniya powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Garam masala - 1/4 tsp
Oil - 1 tbsp
Coriander leaves - 4-5 strands

1. Soak the red kidney beans overnight. Wash and pressure cook them and keep aside.
2. Heat oil in the pan and add the ginger, garlic and green chillies and stir fry until they turn a little brownish
3. Add the onions and fry on medium heat until the onions become soft. Then add the tomatoes and cook until the tomatoes soften completely and the contents blend, around 4-5 min.
4. Add salt, turmeric powder and mix well.
5. Add the boiled red kidney beans, red chilli powder, coriander powder and stir.
6. Simmer the flame and cook until a thick gravy is formed, or until the beans are cooked completely if they weren't well cooked earlier.
7. Just before turning off the flame, add the garam masala and stir.
8. Remove from heat and garnish with coriander.

Serve hot with chappatis/rotis or rice.

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