Kidney Beans in Spicy Tomato and Garlic Sauce –Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Kidney Beans in Spicy Tomato and Garlic Sauce (Rajmah Lababdar)
HOT LUNCH RECIPE WAGON: Kidney Beans in Spicy Tomato and Garlic Sauce
Particularly popular in Kashmir and Punjab, this hearty dish tastes even better the day after it is made.
3 tablespoons vegetable oil
1 teaspoon cumin seeds
4 garlic cloves
1 onion
3 tomatoes, chopped
1 -inch gingerroot, peeled and grated
¼ teaspoon chili powder
2 cans (14 ounces each) red kidney beans
¼ teaspoon ground ginger
1 tablespoon butter
¼ teaspoon salt
A few cilantro leaves
¼ teaspoon Garam Masala
Heat
the oil in a large saucepan over medium heat. Add the cumin seeds and fry, 30 seconds or until they splutter. Don’t burn.
Add
the garlic and onion and fry, stirring frequently, 6 to 8 minutes until the onion is golden brown. Bring 1 ½ cups water to a boil while the onion fries.
Add
the tomatoes to the pan and continue frying, stirring occasionally 5minutes. Add the gingerroot, chili powder and ground ginger and continue stirring 1 minute longer. Stir in the kidney beans.
Pour
half the boiling water over and add the butter. Use a wooden spoon to mash a few of the beans against the side of the pan, then simmer 4 to 5 minutes. Add the remaining boiling water and continue simmering uncovered, 7 minutes stirring occasionally, until the mixture thickens.
Stir
in the salt and garam masala and serve hot, sprinkled with the cilantro leaves. Pack warm in a heated lunch tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF