Name: Hearty Kidney Beans with a Tart Onion-Chile Sauce (Punjabi Rajmah)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 3 cups cooked red kidney beans; 2 tablespoons Ghee or canola oil; ½ cup plain yogurt; 1 tablespoon mango powder or fresh lime juice; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 4 large cloves garlic; 4 fresh green Thai, cayenne, or serrano chiles, stems removed; 1 small red onion, coarsely chopped; ¼ cup finely chopped fresh cilantro leaves and tender stems; ½ teaspoon Punjabi garam masala

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

From India’s heartland, the wheat-growing region, this peasant dish is spicy, dark brown, and tart. Serve it with Punjab’s other gift to the Western world: crispy-thin, fluffy, smoky, buttery Naan.

Ingredients

1 small red onion, coarsely chopped
4 fresh green Thai, cayenne, or serrano chiles, stems removed

Method

Combine the onion, chiles, garlic, and ginger in a food processor. Pulse until minced. Add the mango powder and pulse to incorporate it into the blend. (If you were to add the powder at the beginning, it would create a clog, preventing an even mince.)
Heat the ghee in a medium-size saucepan over medium-high heat. Add the minced blend and stir-fry until it is punge

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Ingredients

Method

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