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
2 TSP garlic paste
2 TSP ginger paste
2 bay leaves
1 TSP fennel seed
1 TBSP oil
1/2 sweet onion, minced
Saute until the onions are done.
1QTY 15-16 oz can of diced tomatoes, liquid included
1QTY 2inch cinnamon stick
1 chili pepper, whole
Cook about 5 minutes
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.
UPDATE: This recipe tastes even better the next day. Seems a night in the frig allowed the flavors to mix a little longer.