Punjabi red kidney been stew
Recipe by Amy Brown
1 ½ cups dried red kidney beans
2 tsp salt
3 tbsp peanut or canola oil
1 cup finely chopped onions
1 tbsp peeled and finely chopped garlic
1 tbsp finely chopped fresh ginger
1 ¼ cups peeled and finely chopped tomatoes (I used 1 - 28 oz can of tomatoes)
2 tsp ground coriander
¼ tsp cayenne
2 tsp ground cumin
1 fresh hot green chilie, finely chopped (I used 2 Hungarian yellow peppers)
2 tsp fresh lemon juice
Prep. Time → 20 min
Cook Time → 20 min
1. Soak and cook the beans. (I recommend the quick cook oven method).
2. Reserve the liquid
3. Put the oil in a wide medium pot and set over medium high heat.
4. Add the onions and fry until the onions have browned slightly.
5. Add the garlic and ginger and stir.
6. Add the tomatoes, coriander, cayenne, cumin and chilie.
7. Cook over medium heat for five to six minutes, or until the tomatoes have slightly reduced.
8. Stir in the cooked beans, their liquid, the salt and the lemon juice.
9. Simmer on low for 10 minutes, or longer for the flavors to meld.
10. Serve hot.
main courses, indian, gluten free, vegetarian December 20, 2011 19:32
Author took recipe from "Madhur Jaffrey’s World Vegetarian", book
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