Aloo Pudhina Rajmah (Potato-Mint Kidney Beans)

This is yet another curry that I made while still trying to get back into the swing of things after my return from New Zealand. Not a favourite, I don't think. But it got the job done.

Photo goes here.

Aloo Pudhina Rajmah

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 large tomato, chopped
• 1 red onion, chopped
• 1/4 c. firmly packed fresh mint leaves
• 2 Tbsp. ginger paste
• 1/4 tsp. black peppercorns
• 1/4 tsp. ground turmeric
• 3-5 fresh green Thai, serano, or finger chilies
• 1 (7cm/3") cinnamon stick, broken
• 2 Tbsp. ghee
• 1 tsp. cumin seeds
• 2 russet or Yukon gold potatoes, cubed
• 3 c. cooked red kidney beans (rajmah)
• 1 c. water
• 1/2 c. plain yogurt
• 2 Tbsp. heavy (35%) cream
• 1 tsp. Punjabi garam masala
• 1 tsp. coarse sea salt
• 2 Tbsp. choppsed fresh cilantro

Directions

1. Add the tomato, onion, mint, ginger, peppercorns, turmeric, chilies, and cinnamon to a blender and purée.
2. Heat the ghee over medium-high heat.
3. Add the cumin seeds and sizzle for 5-10 seconds.
4. Pour in the sauce and bring to a boil.
5. Reduce heat to medium, cover partially, and cook, stirring occasionally, until most of the liquid has evaporated (~15 minutes).
6. Add the potatoes, kidney beans, and water and bring to a boil.
7. Cover and simmer, stirring occasionally, until potatoes are tender (~20 minutes).
8. Meanwhile, whisk the cream into the yogurt.
9. Once the potatoes are cooked through, stir in the yogurt mixture, masala, salt, and cilantro.
10. Simmer, stirring occasionally, until heated through (3-5 minutes).