Categories: Gravy
Ingredients
- 2 tablespoons of ghee or a mixture of butter and oil
- 3 black cardamom pods
- 1 6-inch cinnamon stick, broken in half
- 3 bay leaves
- 1 small onion, chopped
- 2 inch piece of fresh ginger, finely chopped or shredded
- 2 large cloves of garlic, minced
- 3 hot green chilies, finely chopped
- 1 5.5 ounce can of tomato paste
- 1 tablespoon of paprika
- 2 teaspoons of sea salt
- 2 teaspoons of ground coriander
- 1 1/2 teaspoons of ground cumin
- 1/2 teaspoon of cayenne
- 1/2 teaspoon of turmeric
- 3 cups of cooked kidney beans
- 1/2 cup of heavy cream
- 1/2 teaspoon of garam masala
- 1/2 - 2/3 cup of shredded paneer cheese
- 2 tablespoons of fresh cilantro, chopped
- small handful of dry curry leaves
Directions
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Heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the cardamom pods, cinnamon sticks and bay leaves to the pot and cook for 15 seconds. Add the onion and stir and fry for a few minutes. Now add the garlic, hot chilies and ginger and stir and fry for another minute or so.
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Add the ground spices and salt, stir and add ½ cup of water, along with the tomato paste. Cover and simmer, stirring occasionally, until the water is evaporated – roughly 5 minutes. Stir in another ½ cup of water, cover, stirring occasionally and simmer until the water evaporates again. Repeat one or more times until you have a nice, thick red sauce.
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Stir in the kidney beans, along with ¾ cup of water. Stir, bring to a boil and then reduce the heat to medium and simmer, uncovered, until the sauce is thickened – roughly 15 minutes.
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Add the cream, garam masala and shredded paneer and cook for another few minutes. Stir in the curry leaves and the cilantro, reserving a bit for garnishing if desired. Remove the cardamom pods, bay leaves and cinnamon stick pieces before serving.