Red Beans in Homemade Curry (Rajmah)
Appetizers • Indian
Description
This dish can be served on top of boiled rice.
Ingredients
- Olive Oil 5 fl oz
- Onion 1 head
- Grated Ginger Root 0 oz
- Yellow Cherry Tomatoes 1 piece
- Garlic 3 cloves
- Salt 1 teaspoon
- Ground ancho chili pepper 1 piece
- Ground Cumin 1 teaspoon
- Ground coriander 1 teaspoon
- Toasted Cumin Seeds ½ teaspoon
- Turmeric ½ teaspoon
- Cayenne Pepper ¼ teaspoon
- Passata Tomato Sauce 10 oz
- Cilantro 0 oz
- Canned Baby Beets 30 oz
Step-by-Step Guide
Step 1
Heat the olive oil in a deep skillet over medium heat for 1 minute. Add the ginger, minced garlic, finely chopped onion, and finely chopped chili. Sauté for 1 minute.
Step 2
Add the tomato sauce, salt, and spices, and cook, stirring, for 5 minutes. Then add the beans with the liquid from the can, 1 cup of water, and the finely chopped tomato. Bring to a boil, slightly reduce the heat, and cook uncovered for 10 minutes. Remove from heat and sprinkle with cilantro.
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