Kidney Beans (Rajma) in Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1/2 tablespoon oil |
1 small onion, finely chopped |
6 cardamom pods (green or white) |
1 cup plain yogurt, blended |
1/2 teaspoon ground turmeric |
2 cups cooked kidney beans |
1 1/2 teaspoons sea salt |
2 teaspoons garam masala |
1/2 teaspoon cayenne |
2 tablespoons finely chopped fresh cilantro |
Directions:
1. Heat the oil in a medium-size saucepan over medium-high heat. Add the onion and cardamom pods, and stir-fry until the onion turns light brown around the edges, 3 to 5 minutes.
2. Stir in the blended yogurt and continue to cook, uncovered, stirring occasionally, until the watery liquid evaporates from the yogurt and leaves behind reddish-brown curd like pellets, 12 to 15 minutes.
3. Sprinkle in the turmeric and incorporate it into the tart sauce. Add 2 cups water and the beans, salt, garam masala, and cayenne. Bring the curry to a boil. Then lower the heat to medium and gently boil the sauce, uncovered, stirring occasionally, until it has thickened, 10 to 15 minutes.
4. When ready to serve, garnish.
5. with a bunch of chopped fresh cilantro, and serve with some plain or Jeera Rice!
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