Kidney Beans with Cardamom-Yogurt Sauce

This is a really easy Indian recipe. It's really tasty and not too spicy even with the cayenne. Serve with rice and flat bread. If you make chapati this is a dish to serve it with.

Category: Side Dish

Cuisine: Indian

☆☆☆☆

1 review

Ready in 45 minutes

by streamrdr

Ingredients

1 tbl ghee or vegetable oil

1 cup Plain yogurt

1 tsp cardamom

1/4 tsp Tumeric

1/2 tsp Cayenne

2 cans kidney beans drained and rinsed

1 medium tomato chopped

1 cup Water

1 tsp Salt

1/4 cup cilantro

Directions

Heat the ghee or oil over med-hi heat. Add yogurt, cardamom, tumeric and cayenne. Stir fry 6 to 8 minutes until all the water in the yogurt evaporates. Stir frequently to keep the solids from burning. When the yogurt mixture doesn't "close" over the bottom it's ready. Next, stir in the remaining ingredents except for the cilantro and bring to a simmer. Simmer uncovered for 15 minutes. Serve sprinkled with the cilantro.

Reviews

☆☆☆☆

Ghee is clarified butter. You can make it yourself (you can find directions on the web) or buy it from an Indian grocery in your neighborhood (or again, you can find it over the web). For a varient, try substituting a can of navy beans for one of the kidney beans. [I posted this recipe.]

streamrdr

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)