A Teaspoon of Turmeric

If you’re planning to take part in Super Bowl Sunday festivities why not give your typical chili dish an Indian switch up?!

I had some leftover red kidney beans this week from a Mexican meal and turned it into a green chili spicy Punjabi Rajma Curry which is in a thick onion gravy sauce. Those expecting a bowl of typical chili on Super Bowl Sunday will not be disappointed if you serve this up instead!!!

Here’s what you need for the recipe…
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Ingredients:
2 cups kidney beans, cooked and drained
1 tbsp. oil
1/2 tsp. cumin seeds
1-2 bay leaves
1 large onion, finely chopped
1/4 cup crushed tomatoes, canned
1 tbsp. Arvinda’s Madras Masala
2 cups water
1 medium tomato, chopped
1-2 green chilies, chopped
1/4 tsp. turmeric powder
salt to taste
1/4 cup cilantro, finely chopped to garnish
1/2 tsp. Arvinda’s Garam Masala, to garnish

Method: In a medium pan, heat oil on medium high heat. Add cumin seeds and fry for one minute or until they sizzle. Add bay leaves.

Add onion and cook on medium heat until caramelized, about 10 minutes. Stir in crushed tomatoes and add Arvinda’s Madras Masala. Cook for one minute.

Stir in kidney beans and 1 cup of water. Simmer for a few minutes. Add tomatoes, fresh chilies and turmeric powder. Add extra water as needed to thin out curry and gently simmer on medium heat for 10-15 minutes. Garnish with cilantro and a sprinkling of Arvinda’s Garam Masala.

Serve with a flatbread, plain boiled rice and yogurt. It’s perfect for a cold day!

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To all the fans – enjoy!

A teaspoon of: Bright Eyes. Listening to: Hit The Switch.