Kidney Beans (Rajma) in Yogurt Sauce

from "fun & food cafe" - http://www.funandfoodcafe.com/2010/07/cooking-beans-rajma.html

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1⁄2 tablespoon  oil
• 1  small onion, finely chopped
• 6  cardamom pods (green or white)
• 1  cup plain yogurt, blended
• 1⁄2 teaspoon ground turmeric
• 2  cups  cooked kidney beans
• 1 1⁄2 teaspoons sea salt
• 2  teaspoons garam masala
• 1⁄2 teaspoon cayenne
• 2  tablespoons  finely chopped fresh cilantro

Directions

1. Heat the oil in a medium-size saucepan over medium-high heat. Add the onion and cardamom pods, and stir-fry until the onion turns light brown around the edges, 3 to 5 minutes.
2. Stir in the blended yogurt and continue to cook, uncovered, stirring occasionally, until the watery liquid evaporates from the yogurt and leaves behind reddish-brown curd like pellets, 12 to 15 minutes.
3. Sprinkle in the turmeric and incorporate it into the tart sauce. Add 2 cups water and the beans, salt, garam masala, and cayenne. Bring the curry to a boil. Then lower the heat to medium and gently boil the sauce, uncovered, stirring occasionally, until it has thickened, 10 to 15 minutes.
4. When ready to serve, garnish.
5. with a bunch of chopped fresh cilantro, and serve with some plain or Jeera Rice!