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Kidney Bean Curry

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Ingredients

  • 2 cans red kidney beans, drained and rinsed under running water
  • 2 tbsps vegetable/canola/sunflower cooking oil
  • 1 tsp cumin seeds
  • 2 medium-sized onions chopped fine
  • 2"piece of ginger jullinned
  • 6 cloves of garlic minced
  • 2 large tomatoes chopped into 1" cubes
  • 2 fresh green chillies chopped fine
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/4 tsp turmeric powder
  • Salt to taste
  • A pinch of asafetida
  • Chopped coriander to garnish

Details

Servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.

Step 2

Add the ginger and garlic and fry for 2 minutes.
Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.

Step 3

Add the red kidney beans, 3 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes).
Mash some of the beans roughly (this thickens the gravy).

Step 4

Garnish with corainder and serve piping hot with plain boiled rice.

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Kidney Bean Curry