1 small red onion
4 fresh Thai, cayenne, or serrano chilies
4 cloves garlic
2 slices ginger (2"x1"x1/8")
1 tbsp mango powder or lime juice
2 tbsp ghee or canola oil
1/2 cup yogurt
3 cups cooked kidney beans
cilantro
1/2 tsp Punjabi garam masala
Blend/food process the onion, chilies, garlic, ginger, and lime juice. Saute in the ghee over medium-high (might make you cough) until it's light brown around the edges, 5-8 minutes. add the yogurt, cook uncovered until the liquid evaporates and you have reddish-brown curd-like pellets, 12-15 minutes. Add 1 cup water and the beans. Boil, simmer until thickened, 10-15 minutes. Stir in cilantro and garam masala, serve.
Source: 660 Curries by Raghavan Iyer
4 fresh Thai, cayenne, or serrano chilies
4 cloves garlic
2 slices ginger (2"x1"x1/8")
1 tbsp mango powder or lime juice
2 tbsp ghee or canola oil
1/2 cup yogurt
3 cups cooked kidney beans
cilantro
1/2 tsp Punjabi garam masala
Blend/food process the onion, chilies, garlic, ginger, and lime juice. Saute in the ghee over medium-high (might make you cough) until it's light brown around the edges, 5-8 minutes. add the yogurt, cook uncovered until the liquid evaporates and you have reddish-brown curd-like pellets, 12-15 minutes. Add 1 cup water and the beans. Boil, simmer until thickened, 10-15 minutes. Stir in cilantro and garam masala, serve.
Source: 660 Curries by Raghavan Iyer
No comments:
Post a Comment