Lobia Karahi (Red Kidney Beans With Tomatoes)

Method

1. 1

   In a large karahi, skillet, or wok, heat ⅓ cup (80 ml) vegetable oil until it begins to shimmer. Add 2 garlic cloves, thinly sliced, and fry over low heat until it browns slightly, taking care not to let it burn.

2. 2

   Increase the heat to medium and add 4 Roma tomatoes, roughly chopped. Cover the skillet with a lid and let the tomatoes cook for about 10 minutes until they soften.

3. 3

   Add 1 bird’s eye chile, finely chopped, 1½ tsp. Kashmiri red chile powder, and 1 tsp. salt, or to taste. Mix well. Gently stir in one 15.5-oz. (439 g) can red kidney beans, drained, rinsed. Cover the skillet and let the beans cook for 7–10 minutes until heated through. Garnish with 1 Tbsp. cilantro leaves and extra chile.

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