For the letter W for the A-Z theme, I used white kidney beans to make a curry. The curry has a tomato onion base, but for the masala, I used pav bhaji masala instead of the regular masalas. I love pav bhaji masala and sometimes add it to chole and rajma too. You can skip the pav bhaji masala and replace it 1 teaspoon each of chili powder, coriander powder and garam masala.
To serve, I keep some lemon slices on the side. My son loves that little tanginess lemon adds to the curry. I served it with Tehri, a rice prepared with potatoes and green peas. I will update the recipe soon for it.
Read on for the recipe.
- 2 cups cooked white kidney beans
- 1 tablespoon oil
- 1 large onion, finely chopped
- 1 tablespoon ginger garlic paste
- 2 medium tomatoes, finely chopped
- 2 green chilies, sliced
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon pav bhaji masala
- salt as needed
- Coriander leaves, a handful
- Lemon juice, optional
- If using dry beans, soak it overnight and pressure cook with enough water until done. I used some from a batch that was already soaked and cooked.
- Heat oil in a pan, add onions and let it brown. Now add ginger garlic paste and green chilies. Cook for a few seconds and add tomatoes. Add all the dry masalas and salt. Mix well and let it cook until tomatoes are done and mushy.
- Add the beans and water as needed. Mix well and let it boil and cook for 7-10 minutes. Taste test and adjust seasonings if needed. Turn off the heat, add coriander leaves for garnish. This curry suits both plain rice and roti. A squirt of Lemon juice adds a nice flavor to this curry.
This post goes to Valli’s Blogging Marathon.