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Indian mixed beans curry with rice and salad served in a black bowl.
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Indian mixed beans curry

This Indian bean curry is a delicious mixed beans curry made by cooking five types of beans in an onion-tomato gravy flavored with Indian spices. It's a vegan and gluten-free recipe.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 273kcal

Equipment

  • 1 Pressure cooker/ instant pot
  • 1 Cooking pot
  • Grinding jar or food processor

Ingredients

Instructions

  • Mix all the beans, wash, and soak them in water for at least 7 hours or overnight.
  • Put all the soaked beans in a pressure cooker with water and some salt. Cook on a medium flame for 7-8 whistles or until the beans get cooked without losing their shape.
  • Allow the pressure of the pressure cooker to get released naturally and then open the lid. Mash some beans by pressing them with the ladle. Keep the cooked beans aside.
  • Roughly chop onion, garlic, and ginger. Put them in a grinding jar and make a paste. Transfer the onion paste to a bowl and keep it aside. In the same grinding jar put roughly chopped tomato and green chilies, make a paste, and keep it in a separate bowl.
  • Heat oil in a cooking pot. Add bay leaf, cinnamon stick, peppercorns, cloves, black cardamom, and cumin seeds. Saute for a few seconds or until the spices become fragrant.
  • Add the onion paste and cook until it becomes golden brown. Keep stirring in between. Add 1-2 tablespoons of water every time the paste starts sticking to the bottom of the pot and cook further.
  • Add turmeric powder, red chili powder, coriander powder, and roughly crushed kasoori methi. Saute for a few seconds.
  • Add tomato paste and the remaining salt. Cook for around 10-12 minutes i.e. until the tomatoes get nicely cooked and change their color to a brighter red.
  • Finally, add the cooked beans along with the water in which they were cooked. Cook on a medium flame for another 5-6 minutes.
  • Add garam masala, chopped cilantro, and fresh lime juice. Mix everything.
  • Serve hot with roti or rice.

Video

Notes

  1. Feel free to use a combination of beans that are available to you.
  2. If you don't have a pressure cooker or instant pot then you can also use a regular heavy-bottomed pot. However, in it, the beans will take around 1:30 to 2 hours to get nicely cooked.
  3. Powdered spices may get burned very easily. To avoid that you can mix them with 1-2 tablespoons of water and then add to the pot.
  4. You can remove the whole spices like bay leaf, black cardamom, and cinnamon stick before serving.
  5.  The number of whistles required to cook the beans in a pressure cooker may vary depending on various factors like the capacity of the pressure cooker, the quality of beans that you are using, and even the altitude of the place where you are cooking. You may start with 6 whistles and if the beans are not cooked then cook for a few more whistles.
  6. More recipe tips and tricks are shared in the post above, please refer them to make this recipe.

Nutrition

Calories: 273kcal | Carbohydrates: 44g | Protein: 16g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 59mg | Potassium: 536mg | Fiber: 12g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 5mg