- 1 can red kidney beans
- 1/2 teaspoon cumin seeds
- 3/4 cup finely chopped onion
- 1 cup diced tomatoes
- 1 teaspoon ginger and garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon paprika, optional
- Some chopped cilantro, for garnishing
Heat avocado oil in a pot or a pan on low heat. Add cumin seeds and let them crackle.
Once cumin seeds start to crackle, add onions and sauté until the onions get golden brown. Make sure the heat is medium-low.
Once the onions turn golden brown, add the ginger and garlic paste and sauté for another 2-3 minutes.
Next, add the diced tomatoes and cook them on medium-low heat until the tomatoes are soft.
Add all the seasonings and spices like coriander powder, turmeric powder, paprika, salt (per taste), pepper (per taste), and garam masala.
Sauté for another 2-3 minutes until the dried spices are cooked.
Add the red kidney beans from the can and mix it well with the mixture. The flavors from the onions and tomatoe mixture will get amalgamated with the red kidney beans.
Add water to adjust the consistency to your liking and let it come to a boil.
Garnish with chopped cilantro and serve hot!