Red Kidney Bean Curry

Ingredients:


1 tbsp ghee
400g tin red kidney beans
400g chopped tomatoes
1 onion, chopped
2 garlic cloves, chopped finely
1 inch ginger, chopped finely
2-3 green chilli, slit
1 bay leaf
1 inch cinnamon stick
1 tsp whole cumin
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1/2 tsp cumin powder
1/2 tsp amchur powder (dried mango powder)
1 tbsp tomato puree
1 tsp kasoori methi
Salt for seasoning


Method:


1. Heat ghee in a saucepan, add the whole cumin, once it starts to splutter add the chopped ginger, garlic and chilli. Cook for 1-2 minutes.


2. Add the bay leaf and cinnamon stick. Add chopped onions and saute until translucent.


3. Mix in the chopped tomatoes. Stir and let it cook for few minutes. Sprinkle in the turmeric, cumin, chilli and coriander powder. Stir well and cook until it starts to boil.


4. Add the beans, tomato puree, amchur powder and season well. If you need gravy add little water.


5. After 5-10 minutes , once beans are soft, sprinkle kasoori methi. Stir and check for seasoning. Take off heat. Serve hot.


Tips:


You can add a knob of butter at the end for a richer flavour. Dash of lemon can be also added for a twist.