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Categories:
pinto beans olive oil cumin seeds onion garlic ginger green chilli tandoori masala handful fresh cliantro
Viewed: 57 - Published at: 7 years agoIngredients
- 2 cups pinto beans
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 onion
- 2 cloves garlic
- 1 inch ginger
- 1 green chilli (optional)
- pinch tandoori masala (optional)
- handful fresh cliantro
Method
- If you are using raw pinto beans, cook them in a pressure cooker or boil them until soft. Be sure to add 1 tsp salt whilst doing so.
- In a food processor, add the onion, chilli, garlic, ginger and fresh coriander. Grind to a coarse paste
- Heat the oil in a pan. Once hot, add the cumin seeds. When they begin to sizzle, add the grinded paste. Cook for about 5 minutes or until golden brown.
- Now add all of the dry masalas and mix well. Cook for a further 2-3 minutes, stirring continuously.
- Add the tomatoes and mix. Cook for 3-5 minutes. When you see the oil begin to separate from the masala, it is ready.
- Add the cooked pinto beans to the masala and add half cup of water. Cook on high and let it come to a boil for about 5-7 minutes. Check for salt!
- Chow down with some basmati rice, garnish with coriander and you're good to go :)
