Rajmah :Indian Spiced Red Kidney Beans

Once again it seems overstocked sale items have led to a new experiment. This time it's Rajmah (also spelled Rajma), Indian spiced red kidney beans. It was my first time trying to make this dish, As always, I went online for ideas, found similarities and some differences in ingredients, and had to go looking for some substitution ideas. For example, star anise has a similar flavor to fennel. Not having the anise, I opted for fennel. Others changes were off the top of my head. After eating Indian food for quite a few years, I've learned which spices compliment each other. Not to mention, the old fashioned method of taste as you go, which always helps.

RAJMAH : Indian Spiced Red Kidney Beans

Using 3 TBSP margarine
Saute lightly

2 TSP garlic paste

2 TSP ginger paste

2 bay leaves
1 TSP fennel seed

Add

1 TBSP oil

1/2 sweet onion, minced

Saute until the onions are done.

Add

1QTY 15-16 oz can of diced tomatoes, liquid included

1QTY 2inch cinnamon stick

1 chili pepper, whole

Cook about 5 minutes

Then add

2 cups water

2 cans of red kidney beans, about 32 oz total, rinsed and drained

2 TSP cumin powder

1 TSP ground coriander

1 TSP garam masala

1 TSP sugar

1/2 TSP spearmint, crushed and dry

2 TBSP dried cilantro

Set the heat to medium low and allow to cook down until a thick sauce forms. It took about 30 minutes simmering and the flavors mixed beautifully.

Remove the 2 bay leaves and cinnamon stick. Serve the chili pepper to the heat lover in your family.