Servings:

Serves 4

Level of difficulty:

Easy

Ingredients

2 cinnamon sticks
2 cardammoms
1 black cardammom
2 medium onions finely chopped or sliced
7-8 garlic cloves finely chopped
1

Method

Heat butter or ghee and add the warming spices- cardammom green and black and cinnamon sticks.
Throw in the garlic, ginger and green chillies. Fry well and add onions... wait for all to fry well (approx. 5 minutes)and then add the tomatoes (fresh and tinned). After 1 minute add the dry spices- turmeric, chilli powder and coriander powder. Mix well and allow the spices to cook through.. the 'masala' is ready when you can see the oil bubbling and separating from the sides.
Throw in the tinned red kidney beans and 1/2 pint water.
Bring to boil and simmer gently for 10 minutes.
In the meanwhile on a hot pan roast the kastoori methi for a few minutes till they become crisp.
Now add the seasoning and crush the kastoori methi between the palms of your hand and sprinke on the curry.. Finally garnish with fresh coariander leaves and a swirl of cream. Serve with Pulav rice or Indian parathas.....