Rajma Masala with Garlic Naan Butter‑simmered Kidney Beans

Ingredients:

-          1 (375mL) bottle KFI - Butter Chicken Cooking Sauce       

-          1 cup Sundar Light Red Kidney Beans, dried          

-          ½ small yellow onion, diced   

-          1 large garlic clove, diced 

-          1 tbsp. butter    

-          Cilantro leaves (for garnish)       

For Serving:

-          4 Sundar Original Naan   

-          2 tbsp. butter, melted (more if needed)

-          1 large garlic clove, grated

-          ½ tsp. fresh cilantro, finely chopped

Directions:  

1.      Soak 1 cup of kidney beans in water over night.

2.      The next day, rinse and drain beans then add to a pot with 4 cups of water. Boil on high for about 10 minutes then reduce the heat and allow beans to simmer for about an hour or until beans are tender. Remove beans from the pot, reserving 1 cup of the bean water.

3.      Prepare naan dippers. To a small bowl, add butter, cilantro and garlic, mix to combine. Coat each naan with the herb/garlic & butter mixture then place on a lined baking tray and bake on 300 degrees until lightly golden. Remove from heat & allow naan to cool. Cut naan into triangles, set aside for later.

4.      To a sauce pan, melt 1 tbsp. butter on medium heat. Add onions and garlic and stir to prevent sticking. Once fragrant, add in the beans and sauté for about 2 minutes. 

5.      Turn the heat up to medium high heat and add in the reserved bean water, cook for about 2 minutes. Next, stir in the butter chicken sauce and allow for a rapid simmer until most of the water has evaporated. Remove from heat.

6.      To serve, place butter beans in a serving bowl and pair with naan dippers on the side.