Kidney Beans and Potato Curry

Ingredients

Kidney beans…..……………….1/3 cup (soaked in 1 cup water for 5 hours)

Baby new potatoes……….…..6 (washed and cut in halves)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod (finely chopped) 
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………½ tea spoon
Rajmah masala powder…....½ tea spoon
Cumin powder……………..….½ tea spoon
Turmeric powder….………….1/6 tea spoon
Water………………………….…..2 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 1 min.
• Mix in the turmeric, cumin and red chilli powder and salt and cook for half a min on medium heat.
• Now add in the kidney beans along with the water it was socked in and the additional 2 cups of water.
• Cover with a lid and cook for 45 min on low heat or until the kidney beans are tender.
• Now add the potatoes and salt for the potatoes and cook until the gravy thickens and the potatoes are cooked. Remove from heat.
• Serve hot with bread, chapatti or naan.  

Serves: 2