Rajma (Kidney Beans) With Green Peppers |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I found this on an Indian food blog and it looked interesting. Haven't tried it, but modified the ingredients slightly to make them more American-kitchen friendly. Ingredients:
15 ounces red kidney beans |
2 medium green peppers (chopped small) |
1 medium onion |
2 garlic cloves (grated) |
1 teaspoon fresh ginger (grated) |
1 medium tomato, chopped |
1 red chili pepper |
1 green cardamoms |
1 pinch asafetida powder |
1/4 teaspoon cumin seed |
1/4 teaspoon turmeric powder |
1/4 teaspoon chili powder |
1/2 teaspoon coriander powder |
1/2 teaspoon garam masala |
1 teaspoon vegetable oil |
salt |
Directions:
1. Rinse and drain the beans. Heat oil and saute cumin seeds, red chilli and green cardamom briefly.
2. Next, put in the ginger, garlic and saute for a couple of minutes. Add the onions and fry till they turn translucent. Add tomatoes, green peppers and let it cook for another 2-3 minutes, covered, on medium heat. Then add the kidney beans.
3. Mix the powdered spices together in a bowl and add. Stir fry till it all mixes together. Add about 1/4 cup water and close the lid. Let it cook for about 5-6 minutes on medium.
4. Add salt and let it cook for another 4-5 minutes till it has turned to a thick curry. Garnish with cilantro if desired.
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