Kidney Beans Curry

• 2 cups Dry Kidney Beans
• 2 Tablespoons Sunflower Or Olive Oil
• 2 whole Onions, Finely Chopped
• 1 teaspoon Garlic Paste
• 1 teaspoon Ginger Paste
• 1/2 teaspoons Salt
• 1/2 teaspoons Turmeric Powder
• 1/2 teaspoons Red Chili Powder
• 1/2 teaspoons Garam Masala Powder
• Onion Rings, Tomato Slices, And Shredded Ginger, To Serve
• Cooked Rice, To Serve

1. Soak the red kidney beans in water overnight.
2. Place a pressure cooker over heat and add oil.
3. After the oil heats up, add finely chopped onion, garlic and ginger paste; cook till soft and golden.
4. Add the beans and fry for 5 minutes.
5. Add salt, turmeric, chili powder and garam masala and fry for another 5 minutes.
6. Add water, double the amount of your kidney bean mixture.
7. Cover the pressure cooker with its lid.
8. Cook for 5 minutes on high flame and 20-25 minutes on slow flame.
9. Let the cooker cool before opening the lid.
10. Pour the beans into a serving bowl.
11. Garnish with onion rings, tomato slices and shredded ginger.
12. Serve hot with boiled rice.
13. Note: Garam masala is an Indian spice mixture, a combination of whole cumin seeds, black pepper, cinnamon, black cardamom, green cardamom, cloves etc.
14. that are slightly roasted dry on a pan and then ground in a food processor.
15. This is generally used in curries, Biryani and many other preparations to give aroma and texture to a dish.
16. It is available in supermarkets and can also be prepared at home.

kidney beans, sunflower, onions, garlic, ginger paste, salt, turmeric, red chili powder, garam masala, onion, rice

Taken from tastykitchen.com/recipes/main-courses/kidney-beans-curry/ (may not work)