(Kidney Beans Curry)
Red kidney beans curry screams comfort food for me
Chop the white onions and coriander. Make sure the Kidney beans are pre-cooked, I use the tin ones which are ready to eat. However if you are using the fresh one, you may need to soak over night or pressure cooker it. Blend the tinned chopped tomatoes into a thin paste.
In a saucepan, add your oil and your dry spices (Red chilli broken into half and the bay leaf, star anise and cinnamon stick), cook until this has slightly changed colour. Add your chopped onions and cook till brown. Add the ginger, garlic & chilli paste and cook for around 3-4 minutes.
Add all your spices, be careful not to add to much garam masala at this point as you will later be putting it as garnish. Add salt to taste and cook the masala out. Add your tomato paste and puree and let it cook for roughly 10-15 minutes on low heat. Once you can see the oil has seperated, add the kidney beans and top up with water. I put enough water that it covers the kidney beans as I cook it for a quite a long time.
Let it now cook whilst you make rotli and an onion salad. This takes roughly 45 minutes on a low-medium flame or until the water has reduced considerably. The gravy becomes thick and you can see all the spices are combined.
Garnish with freshly chopped coriander and few chillis. Sprinkle a little bit of garam masala on top for added flavour.
Serve with rotli and an onion salad.
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