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Atul Kochar's Red Kidney Bean Stew

From the Grauniad

Punjabi rajma masala (red bean stew)

Serves 4-6
250g red kidney beans (rajma)
2 cloves
1 cinnamon stick
1 bay leaf
Salt, to taste
1 tbsp oil
1 tsp butter
1 tsp cumin seeds
1 medium onion, chopped
1 tbsp ginger and garlic paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
tsp Kashmiri chilli powder
2 medium tomatoes, chopped
1 tsp garam masala
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped ginger

1 Wash and soak the red kidney beans overnight. The next morning, drain and wash again and boil in a pot with 1 litre of fresh water, adding the cloves, cinnamon, bay leaf and pinch of salt. Either pressure cook or boil gently until kidney beans are well cooked so they yield between the fingers.

2 While the kidney beans are cooking, heat the oil and butter in a pan. Add the cumin seeds and saute to make them pop.

3 Add the chopped onions and cook until they are a light-brown colour. Add the ginger garlic paste and saute to cook the raw flavour of this paste.

4 Add all the spice powders, except garam masala, and cook through for 2-3 minutes. Add a few tablespoons of water if the mixture is too dry.

5 Add the tomatoes and some salt to taste. Cook for 5-7 minutes on slow heat until the tomatoes soften.

6 Add the cooked kidney beans with the stock, mix well and let it simmer for 10-12 minutes. Add the garam masala and simmer for a further 10 minutes. Add chopped coriander leaves and chopped ginger and serve hot with boiled rice.

Sounds nice. Smile
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