Name: Minty Kidney Beans AND POTATOES
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large tomato (cored and coarsely chopped); 1 small red onion (coarsely chopped); 0.25 cup tightly packed fresh mint leaves; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 0.25 teaspoon black peppercorns; 0.25 teaspoon ground turmeric; 3 fresh green Thai, cayenne, or serrano chiles (to taste, stems removed); 1 cinnamon stick (3 inches long, broken into smaller pieces); 2 tablespoons Ghee or canola oil; 1 teaspoon cumin seeds; 2 medium-size russet or Yukon Gold potatoes (peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning); 3 cups cooked red kidney beans; 0.5 cup plain yogurt; 2 tablespoons heavy (whipping) cream; 1 teaspoon Punjabi garam masala; 1.5 teaspoons rock salt (pounded); 2 tablespoons finely chopped fresh cilantro leaves and tender stems

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Minty Kidney Beans AND POTATOES — Formulation & Method | CuliNect