Indian Cooking - Popular Restaurant Dishes by Rupen Rao

Author:Rupen Rao [Rao, Rupen]
Language: eng
Format: epub
Publisher: Warren Publishing
Published: 2019-02-17T08:00:00+00:00

Punjab Red Kidney Beans

I always prepare this dish with fresh red kidney beans that I buy raw, soak overnight, drain, rinse and cook separately. If you prefer canned beans instead of the fresh beans, this recipe can be made in a few minutes. Ginger can be added for extra flavor. I had this dish at a Gurudwara (place of worship for the Sikh religion) in Washington, D.C.

Serves: 4

Ingredients Instructions 2 cups canned cooked red kidney beans, rinsed thoroughly and drained

3 Tablespoons vegetable oil

1 Tablespoon finely chopped, peeled fresh ginger + 1 teaspoon thinly sliced, fresh ginger for garnish ½ cup finely chopped Roma tomato, along with its seeds and pulp ½ teaspoon turmeric

1 Tablespoon curry powder

1 teaspoon garam masala

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