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Posted By: ~ MARIUM HAMID ~, ARKANSAS, USA
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Ingredients:
1 (15oz.) can of Red Kidney Beans (drained)
2 medium Onions (chopped)
6 plum Tomatoes (chopped)
4 cloves of Garlic (Lehsan) (minced)
2 tbsp. of Fresh Ginger Root (Adark) (minced)
6 sprigs of Cilantro/Coriander Leaves (Hara Dhaniya) (minced)
5 Whole Cloves (Laung)
10 Black peppercorns (Saabut Kaali Mirch)
1 (1-inch) piece of Cinnamon Stick (Dal Cheeni)
1 Bay Leaf (Tezz Patta)
1 tsp. of Red Chili Powder (Pisi Lal Mirch) (or to taste)
3 tbsp. of Canola Oil
Salt to taste
Water (as needed)
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Method:
1. Heat oil in a large saucepan over a medium heat. Stir in cloves, whole black peppercorns, cinnamon, cardamom, and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and cause burns! Let heat for 1 minute.
2. Reduce the heat to medium-low and add slice onions. Sauté until the onions are soft and almost translucent. Mix in the tomatoes and sauté well. (For great taste, sauté until almost dry).
3. Raise the stovetop’s temperature to a medium heat. Add garlic and ginger and sauté for 2-3 minutes. Mix in the chili powder, red kidney beans, and salt; mix well. Slowly add water a small amount at a time. You are adding water to create gravy, only add water until the gravy has reached in consistency that you would like. For smoother gravy, cool and blend the sautéed mixture before adding the red kidney beans. Garnish with cilantro.
Nutrition Facts Per Servings
Yield: 2 Servings
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Ready In: 20 minutes
Degree of Difficulty: Easy
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