Servings: 4
| 1 tbsp cooking oil |
| 400g canned kidney beans (2 tins) drained |
| 500g potatoes, peeled and chopped |
| 1 large onion, finely chopped |
| 3 garlic cloves, finely chopped |
| Thumb-sized piece of ginger, peeled and finely chopped |
| 3 medium tomatoes, roughly chopped |
| 1 bunch coriander, stalks finely chopped, leaves roughly shredded |
| 2 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
Prepare:
| Peel and chop the potatoes, onion, garlic, ginger, coriander and tomatoes as described in the ingredients list and set aside. |
| Drain the kidney beans into a colander and rinse under running water. Set aside. |
Cook:
| In a non-stick pan, add the oil and fry the onions for 5 minutes on a medium heat until brown at the edges. |
| Add the garlic, ginger and coriander stalks, then fry for 2 minutes. |
| Add the Mandala king masala and fry for 30 seconds. If the mixture starts to stick add a splash of water. |
| Add the chopped tomatoes and a splash of water and fry for another 2 minutes or until the oil is separating and all the water has evaporated away. |
| Add the potatoes, salt and half a cup of water. Place a lid on the pan and gently simmer for 10 minutes. |
| Remove the lid, add the drained kidney beans along with the Mandala garam masala and stir to incorporate everything together. |
| Cook for 5-8 minutes on a gentle heat or until the kidney beans are heated through and the sauce has reached your desired thickness. |
| Pro Tip: If you want to make thicker gravy without overcooking the potatoes and kidney beans, then use a potato masher to crush some of the potatoes and beans. |
Garnish:
| Garnish with a squeeze of fresh lime juice, and fresh coriander leaves. Serve with Indian bread or rice. |
