Heat 3 Tbsp vegetable oil in a medium saucepan on medium heat, then add 1 small onion (grated), 1 Tbsp microplaned ginger, and about 2 garlic cloves (minced). When fragrant and onion is golden brown, add 1 ripe tomato, cut into quarters. Reduce heat to medium-low and stir frequently until tomato melts into the onion mixture (about 5 mins). Add ¾ tsp garam masala (see our note below), ¼ tsp cayenne pepper, ¾ tsp salt, and ¾ tsp ground black pepper. Cook uncovered for 6 mins, stirring frequently, then add 30 oz canned dark red kidney beans with 1 cup bean liquid. Bring to a rolling boil, then reduce to a simmer and cook uncovered until flavors meld (about 15 mins). Recipe from Healthy Indian Vegetarian Cooking by Shubhra Rameneni. (Feb. 2015)
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