This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Spiced Indian Kidney Beans
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- #68308
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (14 ounce size) red kidney beans
1/4 cup vegetable or olive oil
1/4 teaspoon cardamom powder
1 medium onion, minced
2 teaspoons crushed garlic
1 teaspoon grated fresh ginger
1 teaspoon minced red chile
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
8 ounces canned crushed tomatoes
1 large green chile, minced
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/2 cup water
1/4 teaspoon garam masala
directions
Place beans in mesh colander and rinse under cool water. Set aside to drain.
Heat oil over medium flame in medium saucepan. Add cardamom and onion, and cook until soft and golden, about 5 minutes. Add garlic, ginger and chili or red pepper flakes, and cook 3 minutes. Reduce heat to low and add coriander, cumin and turmeric. Cook for 2 minutes.
Add tomatoes and cook another 2 minutes. Add green chili, 1 tablespoon of cilantro leaves, salt and water. Increase heat to medium and bring to a boil. Reduce heat to low and simmer uncovered for 10 minutes. Add kidney beans and a pinch of the garam masala. Simmer another 8 minutes.
Transfer to a serving dish and sprinkle with remaining cilantro and garam masala.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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