Creamed Kidney Beans (Shahi Rajmah)

Directions

1. In a 3- to 4-qt pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often till mix is aromatic and seeds are slightly browner, about 6 min.
2. In a blender or possibly spice grinder, whirl or possibly grind spice mix to a fine pwdr.
3. In a 3- to 4-qt pan over medium-high heat, heat butter. Add in onion, chilies, ginger, and garlic; stir often till onion is lightly browned, 5 to 7 min.
4. Add in tomato paste and grnd spices. Stir till spices are fragrant, 1 to 2 min.
5. Add in beans, 1 c. water, and lowfat milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer till beans are warm and sauce coats spoon thickly, 6 to 8 min.
6. Stir in half-and-half. Add in salt to taste. If making up to 1 day ahead, cover and chill; to hot, stir in pan over medium heat till steaming. Pour into a bowl and garnish with cilantro.
7. This recipe yields 6 to 8 servings.
8. Comments: You can use pinto beans instead of kidney beans.