Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorns, cinnamon stick, cardamom pod and bay leaf. Cover and cook for 1 minute.
Reduce the heat to medium low and add the onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For best results, cook until nearly all the liquid has evaporated.)
Raise heat to medium. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached your desired consistency. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with fresh coriander.
Used different ingredients.
Don't know how the kiddies would like it, but I feel it is a wonderful recipe. 25 minutes and it's on the table, plus it tastes absolutely wonderful. Spiced perfectly, and it didn't need any extra help (aside from the garam masala!). I used tinned plum tomatoes and the tomato juice, but I'm sure water would be fine. Thanks for the great recipe! I'll make it many times for those nights when I'm in a rush. - 08 Oct 2008
Fabulous, zesty dish that tingles the tongue with South Indian flavours! - 08 Oct 2008
by TRACY BABINI
Delicious and easy! Be careful when doubling (or tripling) the recipe. - 08 Oct 2008