Damn it, Penzeys, I only needed cinnamon!
For the main event? I sniffed my way around the shop today on a leisurely stroll and found this:
It smells like everything I've ever wanted. I just met you, and I love you. Much to the dismay of my Italian mother, I have a deep love of Indian food, and a nasty track record of recreating my favs. This is kind of cheating because I centered everything on this one blend, but I highly recommend it. After all, it's 10:30 pm, and I'm thinking of going down for a second helping, so let's get this started, shall we?
Quick, Dirty, and Inauthentic
1 15 oz can of Dark Red Kidney Beans
Oil for the Saute
1 small Onion chopped
3 cloves Garlic, pressed or minced
Hot Pepper Flakes to taste
1 tsp Brown Mustard Seeds (guess where I got mine)
1 to 2 tsp Rogan Josh Seasoning, or you favorite blend
Fistful of Cilantro
Brown Rice (Trader Joe's)
Salt to taste
In a saucepan, heat the oil on medium with the mustard seeds, hot pepper flakes, Rogan Josh blend, onion, and garlic. Saute until translucent, about 5-7 minutes. Add your beans (you rinsed these, right?) with about half a can of water, add your cilantro, and let bubble 'til the flavors have melded and it's the consistency you want. Now's a good time to taste for seasoning. I'm often heavy handed with spices, so I added more. I may even have thrown some vindaloo spice in there for a little punch, but I'll never tell.
Serve over brown rice! What did that take, like 10 minutes? Yep.
Get yourself an arial view: