Bean Curry (kidney Beans)

 

Bean Curry

Ingredients:

1.5 Cups of Cooked  Kidney Beans

1 Small Green Bell Pepper (Capsicum)

1 Medium Onion, Finely Chopped (About 1/2 Cup)

2 Medium Garlic Cloves, Minced

1 Tsp of Fresh Ginger, Minced

1/2 Tsp of Turmeric Powder

2 Medium Size Tomatoes, Finely Chopped

1.5 Tsp of Red Chilly Powder / Cayenne Pepper

1/2 Tsp of Garam Masala

Salt to taste

1/4 Cup of Cilantro (Coriander Leaves), Finely Chopped

1/2 Tsp of Cumin (Jeera)

2 Tsp of Vegetable Oil

Directions:

Heat the oil in a skillet or a pan over medium heat.

When the oil is hot, add the cumin seeds and fry until the

lightly browned and fragrant, about 5 seconds.

Stir in the onion, garlic, ginger and turmeric powder and

cook, stirring occasionally, until the onion is soft, about 5

mins.

Add the tomatoes, bell pepper, garam masala, red chilly 

powder and salt, cook until the tomatoes and bell peppers

are soft, about 5 mins.

Add the Kidney beans and 1 cup of water and bring the

mixture to a boil. Reduce the heat to medium low, cover the

pan and cook, stirring from time to time, until the mixture

thickens and a sauce forms, about 10 mins.

Add more water if prefer a thinner sauce. Transfer the

beans to a serving dish, sprinkle with chopped cilantro and 

onion, and serve hot with chapati or naan, Tortilla or pita.