Aloo Pudhina Rajmah

1 tomato, coarsely chopped

1 small red onion, coarsely chopped

1/4 cup tightly packed fresh mint leaves

2 slices fresh ginger

1/4 tsp black peppercorns

1/4 tsp turmeric

3-5 chiles

1 3" cinnamon stick

2 tbsp ghee or oil

1 tsp cumin seeds

2 potatoes, cut into 1/2 inch cubes

3 cups cooked kidney beans

1/2 cup yogurt

2 tbsp heavy cream

1 tsp garam masala

1 1/2 tsp salt

2 tbsp cilantro

Non-pantry: tomato, onion, mint, ginger, potatoes, yogurt, cream, cilantro

Blend tomato, onion, mint, ginger, peppercorns, turmeric, chiles, cinnamon.

Heat ghee, add cumin seeds, then sauce, simmer 10-15 minutes.

Add potatoes, then kidney beans and 1 cup water, simmer 15-20 minutes.

Whisk yogurt and cream in a small bowl. (cream is important; keeps yogurt from curdling.)

Add yogurt, garam masala, salt, cilantro, simmer a few minutes.

Source: 660 Curries by Raghavan Iyer