Lobia Karahi (Red Kidney Beans With Tomatoes)

Ingredients

For 3 servings

• •0.3333333333333333 tasse (80 ml) vegetable oil
• •2 garlic cloves, thinly sliced
• •4 Roma tomatoes, roughly chopped
• •1 bird’s eye chile, finely chopped, plus extra for garnish
• •1.5 c. à café Kashmiri red chile powder
• •1 c. à café salt, or to taste
• •1 15.5-oz. (439 g) can red kidney beans, drained, rinsed
• •1 c. à soupe cilantro leaves

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.