Red Kidney Bean Curry

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Place basmati rice in a small saucepan and rinse and drain 2–3 times to remove excess starch. Crush cardamom pods and add them to the rice along with 1½ cups of water. Heat on medium-high, and when the water begins to boil, give it a good stir. Cover, reduce heat to medium-low, and cook for 15 minutes.
   ▶ ≈0:27
2. 2
   Finely dice the red onion. Crush, peel, and finely chop the garlic. Crush and finely chop the ginger. Finely chop the long red chili pepper, removing seeds if desired.
   ▶ ≈1:16
3. 3
   Heat a sauté pan on medium heat. Add 1 tablespoon of chili oil, then add cumin seeds and fennel seeds, and fry for a few seconds until fragrant. Add the diced red onion, garlic, ginger, and red chili pepper, and sauté for 4–5 minutes.
   ▶ ≈2:15
4. 4
   After 15 minutes, turn off the heat under the rice and let it steam for another 10 minutes.
   ▶ ≈3:08
5. 5
   Add salt, smoked paprika, sweet paprika, coriander, and turmeric to the pan. Stir and cook for about 30 seconds. Add approximately ¼ cup of water and stir well to combine all the flavors.
   ▶ ≈3:14
6. 6
   Rinse and drain the 540 ml can of red kidney beans. Add them to the pan and stir well. Using a spatula or fork, mash some of the beans to help thicken the gravy. Continue stirring and cooking for a couple of minutes. Add the 800 ml can of chopped tomatoes and stir to combine. Stir in 1 teaspoon of garam masala and cook for a couple of minutes.
   ▶ ≈3:40
7. 7
   Add a handful of fresh spinach, cover the pan, and cook for 4–5 minutes. Meanwhile, remove the cardamom pods from the rice, fluff the rice with a fork, and plate it. Once the spinach is wilted, plate the curry generously alongside the rice. Garnish with fresh cilantro and a drizzle of chili oil before serving.
   ▶ ≈4:52