Kidney Beans (Rajma) In Yogurt Sauce

• 1/2 tablespoon oil
• 1 small onion, finely chopped
• 6 cardamom pods (green or white)
• 1 cup plain yogurt, blended
• 1/2 teaspoon ground turmeric
• 2 cups cooked kidney beans
• 1 1/2 teaspoons sea salt
• 2 teaspoons garam masala
• 1/2 teaspoon cayenne
• 2 tablespoons finely chopped fresh cilantro

1. Heat the oil in a medium-size saucepan over medium-high heat. Add the onion and cardamom pods, and stir-fry until the onion turns light brown around the edges, 3 to 5 minutes.
2. Stir in the blended yogurt and continue to cook, uncovered, stirring occasionally, until the watery liquid evaporates from the yogurt and leaves behind reddish-brown curd like pellets, 12 to 15 minutes.
3. Sprinkle in the turmeric and incorporate it into the tart sauce. Add 2 cups water and the beans, salt, garam masala, and cayenne. Bring the curry to a boil. Then lower the heat to medium and gently boil the sauce, uncovered, stirring occasionally, until it has thickened, 10 to 15 minutes.
4. When ready to serve, garnish.
5. with a bunch of chopped fresh cilantro, and serve with some plain or Jeera Rice!

oil, onion, cardamom pods, plain yogurt, ground turmeric, kidney beans, salt, garam masala, cayenne, fresh cilantro

Taken from www.food.com/recipe/kidney-beans-rajma-in-yogurt-sauce-433765 (may not work)