Kidney Beans with a Cardamom-Yogurt Sauce (Dahi Claichi Rajmah)
From
660 Curries
Cookbook
Page 357
Reviews
1 reviews,
average rating 3.0 / 5
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The author wasn't kidding about this curry being tart! I didn't love the flavor. It was a bit strange, but I couldn't put my finger on it. I used the Punjabi garam masala.
I also used canned/drained/rinsed kidney beans, which ended up with a strange rubbery texture. Next time I will dry this with dried beans.