2 c. cooked kidney beans + bean water
1 T. ghee
1 onion finely diced
1/4 t. cumin seed
1/2 t. garam masala pwdr
1 t. ginger garlic paste
3 small tomatoes finely diced
1 green chili minced
1 1/2 T. coriander pwdr
1/4 t. chili pwdr
1 t. methi pwdr
Salt to taste
1/4 c. chopped cilantro leaves
- Heat ghee in pan and add cumin seeds.
- When popped & cracked, add the onion and cook till slightly brown.
- Add garam masala powder and g&g paste, cook for a few min.
- Next add a little of the bean water, coriander powder, green chili, & tomatoes. Cook covered until everything is broken down.
- Add salt, chili powder, methi powder, and kidney beans, and cook for 15 min on low flame.
- Add cilantro leaves and serve.
• Chopped veggies (carrot, green beans, cauliflower, green peas, potato, red bell pepper)~ 3-4 cups
• Ghee -1 tablespoon
• Mustard seeds -1 teaspoon
• Onion - 1 big finely chopped
• Ginger -1" piece finely chopped
• Ginger-garlic paste - 1 teaspoon
• Bay leaf- 1
• Chopped green chili - to your preferred spiciness
• Tomatoes- 1 cup diced
• Coriander powder 1 1/2 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt to taste
• Coconut milk- 1/2 cup
• Patak's Korma Curry Sauce- 1 jar
• 1/4 c. chopped cilantro leaves
1. Pre-cook your veggies by either steaming on the stove or in the microwave.
2. In a thick bottom vessel, heat oil and splutter mustard seeds.
3. Add bay leaf, onions, ginger and g&g paste one by one and fry for 3-4 min. Onion should not turn a brown color.
4. Add the spices, salt, diced tomatoes, and fry for few more mins.
5. Add the coconut milk and Patak's Korma sauce. Mix well and cook covered on low for five minutes.
6. Slowly add the veggies, stirring to coat with sauce.
7. Once the veggies are all coated, continue to cook for 5-10 minutes.
8. Sprinkle with chopped cilantro leaves before serving.
A side note about using Patak's Korma Curry sauce. I have found the Patak's line of curry pastes & sauces to be immensely helpful in creating Indian dishes with an authentic flavor in less time. It's a shortcut I appreciate. I still use my own spices but this just adds to the overall flavor. For me, part of running a successful kitchen is finding quality products that enhance and provide ease to my food prep experience. I will continue to highlight my faves in future posts.
I had a good time teaching Mari how to make Indian food. I love sharing exotic, foreign flavors with the locals.
After an afternoon of preparing the food, I thoroughly enjoyed my plate- YUM!