Spiced Kidney Beans in Gravy

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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.

 

 

 

 

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