Name: Minty Kidney Beans and Potatoes (Aloo Pudhina Rajmah)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; ¼ teaspoon ground turmeric; ¼ teaspoon black peppercorns; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 1 large tomato, cored and coarsely chopped; 1 small red onion, coarsely chopped; ¼ cup tightly packed fresh mint leaves; 1½ teaspoons rock salt, pounded; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 tablespoons heavy (whipping) cream; ½ cup plain yogurt; 3 cups cooked red kidney beans; 1 teaspoon Punjabi garam masala; 1 cinnamon stick (3 inches long), broken into smaller pieces; 2 tablespoons Ghee or canola oil; 1 teaspoon cumin seeds; 2 medium-size russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Robust and assertive, this curry packs quite a punch and easily can be the only game in town, especially at your weekday dinner table. For a complete meal, serve it in large individual bowls with either bread or rice on the side. (My preference is a loaf of freshly baked crusty French bread from the bakery. Slice it into ½-inch-thick slices, warm them briefly in the oven, and dunk them into the curry to mop up the sauce between spoonfuls of minty-flavored kidney beans and potatoes.)