Kidney Beans and patato

THE ULTIMATE IN COMFORT FOOD, AND A WARMING WINTER DISH, THIS RUSTIC DISH HAS A DENSE MASALA BASE SAUCE, WHICH IS BEST SERVED AND SOAKED UP WITH SIMPLE PLAIN RICE.

SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 25 MINUTES

FRESH

2 onions, roughly chopped

4 garlic cloves, roughly chopped

2.5cm piece ginger, peeled and roughly chopped

1½ green chillies, roughly chopped

1 potato, cubed into 8 pieces

2 tablespoons finely chopped coriander, plus extra to garnish

SPICES

2 teaspoons fenugreek leaves

1½ teaspoons cumin seeds

1 teaspoon ground turmeric

1 teaspoon ground coriander

2 teaspoons garam masala

PANTRY/LARDER

3 tablespoons oil

760g cooked kidney beans, reserving 2 tablespoons

1 tablespoon passata

1 teaspoon salt, or to taste

1 tablespoon melted ghee

1. Heat 1 tablespoon of the oil in a frying pan over a medium heat and fry the onions, garlic, ginger and green chillies for 6–7 minutes until soft and golden brown. Cool slightly, then using a slotted spoon, place in a blender together with 1 tablespoon of the reserved kidney beans, the passata, fenugreek leaves and 2 tablespoons hot water and blitz to a smooth paste.

2. Heat the remaining oil in a frying pan over a low–medium heat, add the cumin seeds and fry for 2–3 seconds. Add the onion and bean paste and fry for 2 minutes. Add the turmeric, ground coriander, garam masala and salt and fry for 1 minute, then add the potatoes and 120–140ml hot water. Cover and simmer for 5 minutes. Next, add the kidney beans and chopped coriander and continue simmering for 4–5 minutes, or until thick, creamy and the potatoes are cooked through.

3. Drizzle with the ghee and garnish with chopped coriander.

NOTE: Combining a small amount of boiled kidney beans with caramelised onions, garlic and ginger helps to create a thick, silky and smooth base. This paste can be made a day in advance.