Tuesday, January 29, 2013

Spinach and Kidney Beans Curry

(From Banu's Cookbook)


1 6 oz Pkt of Fresh Spinach Washed and Chopped Finely
1 Large Red Onion Chopped Finely
2 Cup of Red Kidney Beans (Soaked and Cooked)
2 Tsp of Red Chilli Powder
1 Tsp of Turmeric Powder
2 Tsp of Cumin powder
2 Tsp of Corriander Powder
1/2 Tsp of Garam Masala
Salt to Taste
Oil for Cooking


1. Heat oil in a pan and add the chopped onion and saute until onion is browned and a bit carmelized.
2. Add  chopped spinach and saute well until spinach is cooked.
3. Add the dry masala powders to this mixture - Turmeric, Red Chilli powder, Cumin Powder and Coriander powder. Mix them all and saute for a few more minutes.
4. Add the cooked red kidney beans at this point and mix well.
5. Add salt to taste and some water and cook on low heat for 10 mins or so.
6. Add the Garam Masala powder and mix well.
7. You can also mash some of the red kidney beans and that will add some more thickness to the curry.

Serve it hot with Chapathi or Poori.

Notes: You can also use two 15 oz cans of red kidney beans instead of soaking and cooking dry beans.