Spicy Kidney Beans with Tomato and Yogurt Sauce

Craving kidney beans, I soaked some dried ones and the next day decided to make this variation of the ever popular rajma. I was originally going to use paneer in this recipe, but forgetting to pull a block from the freezer, figured goat cheese would also work well in this tart and hot dish. The resulting fusion-style rajma was a taste experience that was popular with my dinner companions.

Spicy Kidney Beans with Tomato and Yogurt Sauce

Recipe by Lisa Turner Cuisine: Indian Published on October 12, 2009 Kidney beans simmered in a rich, creamy, tangy and spicy tomato and yogurt gravy Preparation: 10 minutes Cooking time: 30 minutes Print this recipe Ingredients: 1 1/4 cup dried kidney beans (4 cups cooked or 2 14 oz cans) 1 cup plain yogurt 2 tablespoons chickpea flour (besan) 1 clove garlic, minced or crushed 1 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon cayenne 3 to 4 green or red chilies, seeded and finely chopped 1/3 cup soft unripened goat cheese, mashed with a fork 2 tablespoons oil 1 inch fresh ginger, minced or grated 1/2 teaspoon asafetida 1 large tomato, finely chopped 1 teaspoon garam masala 2 tablespoons fresh parsley, chopped Instructions: Rinse the kidney beans and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Whisk together the yogurt and chickpea flour until smooth. (The chickpea flour helps to prevent the yogurt from curdling.) Stir in the garlic, salt, turmeric, cayenne, chilies and goat cheese. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the ginger and asafetida and stir for a few minutes. Now add the tomato and garam masala and simmer until the tomato thickens — about 5 minutes. Stir in the cooked kidney beans and the yogurt mixture. Bring to a boil, reduce the heat to low, and simmer, uncovered, stirring occasionally, until the sauce thickens to your desired consistency. Garish with the parsley and serve over hot rice, along with naan bread. Makes 4 to 6 servings

Other kidney beans curries you will want to try:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer
Mint and Potato Rajma
Curried Red Kidney Beans with Paneer Cheese
Nigerian Baked Beans

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Audio accompaniment: La Bella Vista by Harold Budd