Kashmiri Rajma Masala
Kidney Bean Curry
Main Course, Side Dish
Indian, Kashmiri Cuisine
red chile powder.
finely chopped cilantro
Combine beans, bay leaf and 6 cups water. Bring to a boil. Simmer for at least an hour until beans are tender, adding more water as necessary until beans are cooked.
In a deep skillet, heat oil. Add asoefetida. As soon as it stops sizzling, add cumin seeds and onion. Saute until golden brown.
Add tomatoes, ginger, coriander and chile. Stir to combine. Add half of the beans and mash the beans with the tomatoes, using the back of a spoon or a masher. Simmer for 10 minutes.
Whisk yogurt into 2/3 cup of the bean cooking liquid. Add this and the rest of the beans. Simmer another 5 minutes.
Add garam masala, salt and cilantro. Stir to combine.
You can skip the soaking and cooking of the beans and use canned beans instead.