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Rajmah Mutter Kidney Beans with Green Peas
Meaty kidney beans and sweet green peas in a creamy-tart yogurt sauce, seasoned with a coarse pounded masala of coriander, cumin, black pepper, fenugreek, curry leaves, ginger and green chile.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on18 min
- Total24 min
- Difficulty
Ingredients
Pounded masala
- 2 tspcoriander seeds
- 1 tspcumin seeds
- ½ tspblack peppercorns
- ½ tspfenugreek seeds
- 22 leavesfresh curry leaves, 20 to 25, medium to large
- 10 gfresh ginger, 2 thin lengthwise slices, coarsely chopped
- 2fresh green Thai, cayenne or serrano chiles, stems removed
- 2 tbspghee or canola oil
- 350 gcooked red kidney beans, about 2 cups, drained
- 280 gfrozen green peas, about 2 cups, no need to thaw
- 240 mlwater
- 1 tspcoarse kosher or sea salt
Yogurt sauce
- 120 gplain yogurt, about 1/2 cup
- 120 mlheavy cream or half-and-half
- 2 tspcornstarch, slaked in 2 tbsp cold water
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