Ingredients
Ingredients:
- 2-3 cups cooked kidney beans (1 15 oz can or 1 cup dried beans cooked in Instant Pot)
- 1 tablespoon mild oil such as sunflower
- 2 Baraka Cardamom Pods
- 2 cloves
- few Aranya Peppercorns
- 1 stick cinnamon
- 1 bay leaf
- 1/4 teaspoon Pragati Turmeric
- 1 Brooklyn Dehli Dad's Savory Tomato Curry Simmer Sauce*
- 1-2 teaspoons amchoor powder (green mango powder)
- 1 teaspoon jaggery or brown sugar, optional
- salt to taste
- Rice, Roti or Tortillas
- Brooklyn Delhi Tomato Achaar or Roasted Garlic Achaar, for heat
- cilantro
- sliced onions
- 1 tablespoon mild oil such as sunflower
- pinch of asafetida
- 1 teaspoon Nagauri Cumin seeds
- 1 medium red onion, chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 2 green chilis or to taste (can use jalapeno as a sub), minced
- 1 15 oz can diced tomatoes or 3-4 chopped plum tomatoes – can sub in a few tablespoons of tomato paste with a 1/2 cup of water
- 1 tablespoon ground Nandini Coriander
- 1/3 teaspoon garam masala
- 1/4 teaspoon Sannam Chilli Powder or to taste
Method
- In a saute pan, heat 1 tablespoon of oil over medium heat. Add the cardamom, cinnamon, clove and bay leaf and fry till they sizzle. Mix in the turmeric powder.
- Add Dad's Savory Tomato Curry. Add 1/2 cup of water to the jar and shake it up. Pour the water into the pan. Add the cooked kidney beans and simmer until flavors meld, 5 minutes. Add the amchoor powder, optional jaggery and salt to taste.
- Serve over rice or with roti or naan with yogurt and achaar for heat! Garnish with chopped cilantro and sliced onions.