Totally Cookbooks: Cooking Flavors from around the World: 6 books in 1 Box Set: Mexican, Polynesian, Indian, Thai, Korean, and Vietnamese by Spencer Sarah

Author:Spencer, Sarah [Spencer, Sarah]
Language: eng
Format: epub
Publisher: The Cookbook Publisher
Published: 2018-07-22T00:00:00+00:00

Preparation

Wash the kidney beans and soak them in water for 5–6 hours. Drain well.

Place the soaked kidney beans in a pressure cooker with 1 teaspoon of salt and 3 cups of water.

Cook until the beans are soft.

Remove the pressure cooker from the heat and set it aside.

Heat the oil in a pan.

When the oil is hot, add the onion and fry until it is translucent.

Add the ginger-garlic paste and fry until onion is golden brown.

Add the chopped tomato and tomato paste and cook for a minute.

Add the coriander powder, turmeric powder, red chili powder, roasted cumin powder, dry mango powder, and garam masala powder, and cook for a few seconds.

Add ½ cup water and cook the masala until the oil separates on the side of the pan.

Add the cooked kidney beans along with their water, and cook on low heat for 10–15 minutes.

Slightly press a few kidney beans with the back of a ladle.

Add more water and salt if required.

Garnish with fresh coriander.

Serve hot with steamed rice.

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