Kidney Beans (rajma) In Yogurt Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/2 tablespoon oil
• 1 small onion, finely chopped
• 6 cardamom pods (green or )
• 1 cup plain yogurt, blended
• 1/2 teaspoon ground turmeric
• 2 cups cooked kidney beans
• 1 1/2 teaspoons sea salt
• 2 teaspoons garam masala
• 1/2 teaspoon cayenne
• 2 tablespoons finely chopped fresh cilantro

Recipe

• 1 heat the oil in a medium-size saucepan over medium-high heat. add the onion and cardamom pods, and stir-fry until the onion turns light brown around the edges, 3 to 5 minutes.
• 2 stir in the blended yogurt and continue to cook, uncovered, stirring occasionally, until the watery liquid evaporates from the yogurt and leaves behind reddish-brown curd like pellets, 12 to 15 minutes.
• 3 sprinkle in the turmeric and incorporate it into the tart sauce. add 2 cups water and the beans, salt, garam masala, and cayenne. bring the curry to a boil. then lower the heat to medium and gently boil the sauce, uncovered, stirring occasionally, until it has thickened, 10 to 15 minutes.
• 4 when ready to serve, garnish.
• 5 with a bunch of chopped fresh cilantro, and serve with some plain or jeera rice!