Potato and Red Kidney Bean Curry

Recently, I was looking for a way to increase the satiety value of some of my dishes.

Knowing potato is high on the list, I tried replacing half the beans in my Rajma with potato.

After some tweaking, I had a dish that had people coming back for second (and even third) helpings!

Serves: 4

Ingredients

• 2 tbsp ghee
• 1 med onion, sliced finely
• 1 tbsp minced garlic+ginger
• 1 can (400g) diced tomato, with juices
• 1 can (400g ea) red kidney beans, drained and rinsed
• equivalent volume of potato, finely cubed
• 2-4 dried thai red chillis
• 1 tsp cumin seeds
• 1 tsp ground coriander seed
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp sweet paprika
• ½ tsp hing
• 2 cups water
• salt to taste

Note

Steps

1. in a sauté pan on medium-low heat, melt ghee
2. add cumin seeds; cook until the sizzling reduces
3. add onion & chilli, fry until soft
4. add garlic & ginger paste; mix well, simmer for ~30 seconds
5. add coriander, cumin, garam masala, paprika, and turmeric; sauté until aromatic (10 - 20 seconds)
6. add tomatoes, mix and simmer until water evaporates and oil starts to separate
7. add beans, potato 2 cups water, hing
8. bring to boil, reduce heat, cover, and simmer for 20 minutes, stirring regularly
9. uncover, and simmer until sauce thickens

Seve over steamed/boiled rice.