Simple gravies that go well with flat breads and rice are a staple of the Indian kitchen. I love cooking with beans and use a great variation of gravies to curry them Sometimes its just being creative with whatever is on hand. Sometimes its a pre-planned project complete with roasting spices, grinding, frying, and then boiling the beans in the said curry.
Last week I got a bag of Great Northern Beans (White Beans). I soaked them planning to make a baked dish, but short of time I just dunked them in a pan and boiled them and refrigerated them. Last night I made this simple and delicately flavoured gravy with them. The result: simply yummy!!
1 cup Great Northern Beans, soaked overnight
1 large onion, chopped fine
5 cloves garlic, minced
1 tbsp ginger, minced
1 tsp green chili paste
2 cups tomatoes, chopped coarsely
1/2 cup coconut milk
1 tbsp oil
Salt to taste
1 tsp fennel seeds
1/2 tsp cumin seeds
6 black peppercorns
1/4 tsp turmeric
1/4 tsp red chili powder
1/2 tsp garam masala
- Drain the soaked beans and place the beans in a saucepan. Cover completely with water and then add another two cups of water.
- Bring to a boil, then cook on a medium high heat until they are just done. Don't overcook, they will turn completely mushy.
- Heat the oil in a pan. Add the onions, garlic, and ginger. Saute for about a minute and a half.
- Add the tomatoes, turmeric, and red chili powder. Stir, then add the green chili paste and two cups of water. Bring to a boil, then simmer for 5 minutes on a medium heat.
- Next add the cooked beans with the water they were cooked in. Stir.
- Place the fennel seeds, cumin seeds, and the black peppercorns in a grinder and grind to a fine powder. Add this to the curry. Cook for about 15 minutes, adding water if needed.
- Pour in the coconut milk and the garam masala. Stir and continue cooking on a low heat for another 6 minutes. Turn off the heat.
- Enjoy warm with rice.
- Any dry white beans will work well for this recipe.
- If you prefer, the beans can be pressure cooked. However as they are very delicate I prefer to cook them in an open saucepan.
- To get a more tangy, try a variation without the coconut milk. Its just as tasty and goes very well with pooris and aloo tikkis.
Like this recipe. Tried it. Leave me a comment:)
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