Cheat sheets — Red Kidney Beans (Pakistani homestyle)

Ingredients

Red kidney beans 2 425g cans

Ginger paste 2 tspns

Garlic paste 1 tspn

Red onion 1 medium sized

Tomato paste 4 tbspns

Salt to taste

Red chilli powder 1 tspn (change to suit you taste buds)

Turmeric powder 1/4 tspn

Green chillies 2- 3

Cumin 1 tspn

Oil 3 tbsps

(The cheat in this case is getting most things pre-prepared….like shop bought ginger and garlic pastes, using tomato paste instead of chopped tomatoes and using canned beans instead of the dried variety.)

Process

Put oil in a pot on medium heat.

Add in chopped onion as it starts to get golden add in cumin, red chilli powder, tumeric powder and stir swiftly to ensure spices are not burned. Add a dash of water.

Quickly add ginger and garlic paste along with chopped up green chillies.

Stir for a minute and add the tomato paste.

Mix well for about 2 minutes and then add the beans. Now you can put the beans with or without the canning liquid, either would work. Just note that if you put beans with the liquid taste before adding further salt. If you are adding drained beans add a cup of water and add salt.

Keep stirring as you bring the curry to a boil. Stirring should be vigorous and the beans should be a bit bruised. This will enhance the overall flavour.

Once it comes to a boil, turn the heat down so that the flame does not touch the pot. Cover the pot and let the curry gently cook for 10 to 15 minutes.

The curry is done…it can be served with either boiled rice or flat bread (roti/chappati/flour tortillas)with optional minty yogurt for added pleasure.

The quantity should easily serve four people.