Saturday, March 22, 2008
Kidney beans - 1 Cup(soaked overnight & boiled separate)
Potato - 2 ea(peeled & diced)
Onion - 1 ea(sliced)
Tomato - 2 ea(pureed)
ginger garlic paste - 1 tsp
Turmeric powder - 1 tsp
coriander powder - 1 tsp
cumin powder - 1 tsp
chilli powder - 1 tsp
Garam masala - 1 tsp
green chilli - 2 (slit)
jeera - 2 tsp
cloves - 2 ea
cinnamon - 1 stick
cardamom - 2 ea
oil - 2 tbsp
seasoning - to taste
Coriander leaves - 1/2 bch chopped for ganish
Temper 3C spices (cinnamon, cardomom & cloves) in oil along with cumin seeds.
Add in the onion until nicely coloured.add in the ginger garlic paste.
once the raw flavour of ginger garlic is cooked add in all the spice powders & cook till the raw flavour is cooked.
Add in the pureed tomato & cook till a fine gravy is made.
Add in the potato & simmer until the potato is cooked which also helps the gravy to get thick as it gives starch.
Add in the separately cooked kidney beans & finish off with seasoning & chopped coriander leaves.
Serve hot with chappathi or roti.