Guest guest Posted April 22, 2008 Report Share Posted April 22, 2008 Spiced Kidney Beans in Gravy 2 cans red kidney beans (you can also soak the dry beans overnight and cook them till tender in water with a pinch of baking soda or pressure cook it) 1 large onion chopped finely 1 large tomato cut into 4 to 6 big pieces (use 2 tomatoes if you are not using the tamrind paste) Ginger 1 small piece (optional) Green chilies 3 to 4 Tamrind paste 1 tablespoon (optional) Garam masala powder 2 tablespoons Vegetable oil or any other oil 2 to 3 tablespoons Salt 2 tablespoons or to taste Turmeric powder a pinch (optional and used for color) 4 to 5 cilantro leaves chopped finely for garnishing and flavor Bay leaf , fresh or dry Cloves 3 to 4 Cinnamon stick 1/2 of a small one Red chili powder or cayene pepper powder 1 teaspoon (optional, only if you want it really spicy and hot) Half a cup of water Grind half the onion along with the tomato, ginger, green chilies, cloves and cinnamon to a smooth paste. You can add a little water to help grind everything. Keep it aside. Wash the kidney beans in a colander under cold running water till the water runs clear. This takes out the gooey stuff and the extra preservatives and makes it fresh and clean. Heat oil in a 3qt saucepan. Add the bayleaf and the remaining onions and fry till transparent. Add the above onion, tomato, ginger, chillies and the spice paste and the optional garam masala powder and give it a few fries. Now add the kidney beans, optional turmeric powder, salt, optional tamrind paste and the water. Let it all boil together for 10 to 15 minutes till it all comes together and becomes thick and gravy like. If it is too thick water could be added to make it the right consisitency. Remove from heat and garnish with the chopped cilantro leaves. A few slices of raw onion and tomato could also be used for garnishing. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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