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The ingredients needed to cook Kidney Beans Curry (Rajma, Waverley Kitchens):
- Take 1 can kidney beans (15 oz)
- Prepare 1 tbsp tomato paste (or 2 big tomatoes diced)
- Prepare 1 small onion
- Get 1 clove garlic
- Get 1 bunch cilantro
- You need spice blends order at www.waverleykitchens.com
- You need 1/2 tsp WK SEED BLEND
- You need 2 tsp WK BEAN BLEND
- Prepare pantry items
- Provide 1 tbsp cooking oil (your choice of oil)
- Prepare 1/2 tsp salt (to your taste)
- Take 3 quart sauce pot with cover
Steps to make Kidney Beans Curry (Rajma, Waverley Kitchens):
- Strain and wash 1 can kidney beans; grind or dice 1 small onion and 1 garlic clove; set aside
- Add 1 tbsp oil to pot and 1/2 tsp 'WK Seed Blend'
- Heat oil at medium heat until there is small movement in spices (usually 2 min)
- Immediately add onion and garlic (if used) to pot, and 1 tbsp tomato paste; stir until golden brown (usually 3 min)
- Add 2 tsp 'WK Bean Blend', 1/2 tsp salt (to your taste), kidney beans to pot and 2 cups water
- Set to medium low heat, cover pot and cook for 20 min; stir occasionally and mash some kidney beans
- Optional: garnish with 2 tbsp coarsely chopped cilantro
- For a full meal add: - - Rice, naan, bread or heated whole wheat tortilla - - Salad - - Any sabji - - Yogurt - - Variations: - - To make hot add chopped jalapeño pepper or red chilli powder - - Add 1 boiled potato - - Canned beans can be substituted by soaking beans overnight - - Side item: chopped onion with salt, red chilli powder and lemon juice
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