Kidney bean curry

Sorry for the lack of updates in the last year. The new semester has started, and I’m back to work – which means I’m back to cooking. I don’t know why, but when I’m on vacation, I don’t like doing any kind of work – including cooking.

This is a recipe I’ve adapted from http://www.showmethecurry.com
The original requires a pressure cooker (which is how I made it), and most people don’t have one of these. Also, it requires soaking the beans all day, or the night before. This recipe you can do without any pre-soaking.

You will need:
2 cans kidney beans
1 large onion – finely chopped
1 can diced tomatoes (optional, puree it)
2 green or red chillies (spicy) sliced
Oil – 4 tbsp
Ginger – 2 tsp, minced
Garlic – 2 tsp, minced
Salt – 1 to 2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp (or curry powder)
Garam Masala – 1 tsp (or curry powder)
Cilantro – 1 bunch finely chopped (you can get fresh cilantro at the World Food Market near Daejeon Station)

In a large pan, add the oil and heat over a medium fire. Add the onions and chillies and cook for a few minutes. Add the salt and let the onions brown. Then add the garlic and ginger. The water will start to evaporate soon. Add the can of tomatoes and cook for a few more minutes. Add the rest of the spices and stir. Add the kidney beans and stir. If it seems a bit dry, add 1/4 – 1/2 cup of water. You want this to be thick, but the liquid will evaporate because you want the kidney beans to sit in the sauce for a while. Add the cilantro now (or at the end). Let the dish simmer on a low heat for 30 minutes and remember to stir.

Surprisingly, this was on of the best Indian curries I’ve made so far.
Serve with rice or naan