Arjun'S Curry

• 1 tablespoon vegetable oil
• 2 yellow onions (chopped very fine)
• 1 teaspoon minced garlic
• 1 teaspoon ginger paste
• 1 tablespoon garam masala (or to taste)
• 3/4 cup water
• 1 diced tomato (or 1 can diced tomatoes)
• 1 tablespoon chana masala (or to taste)
• 1 teaspoon salt
• 2 cans of kidney beans
• OPTIONAL:
• 2 potatoes

1. Warm up the oil in a wok or other large, deep, non-stick pot. Add the onions chopped very fine. It is very important that the onions are chopped very fine as they are the base of the curry. Also add the garlic, ginger, and garam masala. The amount of of masala to add is very flexible as much of the flavor is derived from the two masalas. Experiment and find out how much you like in your curries. Fry while stirring until medium brown.
2. Add the water to keep the vegetables from burning. If more water is needed now or later, feel free to add it as it will boil off quickly.
3. Add the tomatoes as well as the chana masala, again adding more or less of the masal to your taste. The curry should smell of these spices through the rest of the cooking. If not, more of either masala may be added. Also add the salt at this point. Stir until you have a fairly uniform mixture.
4. Add the kidney beans, cooking the curry covered until the beans begin to pop/become soft. This usually takes 10-15 minutes. Add water as necessary to keep the curry from becoming dry.
5. IF USING THE POTATOES:
6. Skin the potatoes and boil them in the microwave for about 8-10 minutes before you begin the curry.
7. Chop them into quarter and half inch chunks to be added along with the kidney beans.

vegetable oil, yellow onions, garlic, ginger paste, garam masala, water, tomato, chana masala, salt, kidney beans, potatoes

Taken from www.epicurious.com/recipes/member/views/arjuns-curry-1223862 (may not work)