Rajma Masala
Kidney bean curry
Chop (fine):
- 1 onion
- 3 tomatoes (1 16 ounce can of diced tomatoes)
- 1 red jalapeño
Saute:
- vegetable oil
- cumin powder
- chopped onions
- garam masala (spice) powder
- ginger
- garlic powder (he uses garlic ginger paste)
- curry (a little bit)
Add
- a little bit of water from the kidney beans to keep it from burning
- 1.5 tsp coriander
- 3 tomatoes
- red pepper flakes or (above) jalapeño
and bring it to a boil (and cover) for 10 minutes.
Add
- kidney beans with water
- chili powder
- fenugreek (or more curry)
- small amount of butter (1/2 tbsp)
Cover and cook for another 15-30 minutes until kidney beans are tender but not smashed.
Serve with
- rice
- naan
- Chicken Garam Masala
Alternatives:
- With red lentils:
http://recipe-central.blogspot.com/2006/12/rajma-masala.html