A few days ago, I posted about my mission to conquer some simple Indian recipes that I grew up eating. I’ll admit that I had first asked my mom for this recipe in March of 2015…so it only took 9 months for me to work up the courage to make it – ha! But once I pulled out the spices and got the simple list of ingredients out of the cabinet, I realized it really wasn’t difficult at all. As the recipe started to look more and more like what I’d eat at mom’s house, my confidence grew. Of course, the ultimate test was the taste – and it passed with flying colors. Both my hubby and toddler (he had a non-spicy version) scarfed it down. Of course, I have yet to learn how to make rotli, so I served it up on whole grain bread and it’s just as yummy!
This kidney beans recipe is packed with plant-based protein and fiber, totally tasty, and pretty quick to cook up as well. Plus, it’s easy to split it into a spicy and non-spicy batch if needed. Oh…and I should mention that the longer it marinates, the better and better it tastes, so definitely make enough for lunch the next day!
Gujarati-Style Kidney Beans in Spiced Tomato Gravy
- 2 cans kidney beans (preferably light kidney beans), drained and rinsed
- 1 tablespoon canola or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes, canned or fresh
- 1/2 cup tomato sauce
- 1/4 teaspoon turmeric
- 2 teaspoons crushed coriander-cumin blend
- 1/2 teaspoon red chili powder (optional)
- 3/4 teaspoon green masala (optional)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon ajmo
- pinch of sugar
- salt, to taste
Crush about a 1/2 cup of the beans with a fork or potato masher. The more beans you mash, the thicker the gravy will be, so feel free to mash more if you prefer a thicker consistency.
Add the oil to a medium-sized pot and heat to medium. Add the mustard seeds. Once they start popping, add the garlic and ajmo. Adjust the heat so the spices become toasted and fragrant, but do not burn. (You may want to turn on a vent for this part!)
Toss in the onions and cook until translucent – about 5 minutes. Add in the turmeric, coriander, red chili powder (if using), and green masala (if using). Stir until well combined. Then, add the crushed tomatoes. Cook for about 5 minutes before adding in the beans and tomato sauce. Pour in enough water to create a gravy (not a soup!), but feel free to add more or less depending on how thick you like it. I used about 3/4 cup of water for mine.
Let it simmer on low heat for about 10 minutes, stirring occasionally. Taste and adjust spices. Add more water if you’d like. Simmer for an additional 10 minutes. Serve hot.
The FIRST Indian recipe I’ve ever made! I’m kinda proud of myself for this (can you tell?). I promise, it’s SO easy to make – give it a try and let me know what you think.