The Indian subcontinent is a big place, so it stands to reason that there are not only going to be different types of Indian curry but different approaches to what is considered flavorful and what ingredients go into it.
I love to experiment in the kitchen and come up with exciting new ideas, but I’ll always be passionate about traditional Indian curries. You just can’t beat a warming bowl of delectable Dhal with some homemade chapati and a steaming plate of fragrant rice. I already shared recipe with Rajma (Kidney beans) – White Rajma Curry , Rajma Curry ( Red Kidney Beans Curry).
This Beans Curry is a delicious mixed beans curry made by cooking five types of beans in a beetroot onion tomato gravy flavored with Indian spices. This easy bean curry is vegan, gluten-free, and super yummy with rice. I am a huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.
Beans are seeds from the Fabaceae family, commonly known as the legume, pea, or bean family. They are a good source of protein, fiber, iron, and vitamins that offer many health benefits. Beans contain amino acids, which are the protein building blocks that the body uses to heal and to make new tissues, such as bone, muscle, hair, skin, and blood. Protein is an essential nutrient.
Mixed Beans ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 2
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Dry coriander leaves powder – 1 tbsp or few chopped fresh coriander leaves
Cumin – 1 tsp
Coriander powder – 2 tbsp
Red chilli powder – 1 tsp
Rajma masala- 1 tbsp
Salt to taste
Whole Garam Masalas:
Cinnamon stick – 1 inch
Black cardamom – 2
Bay leaf – 1
- Put soaked mixed beans with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
- Check to see the beans are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
- Heat 2 tbsp oil in a deep non-stick pan and add cumin seeds.
- Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
- Then add chopped tomato with one small beetroot and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
- Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder, coriander powder, rajma masala with little water (cook for 30 seconds on low flame) and add pureed beetroot onion tomato mixture. Mix it well. Cook until masala leaves oil on low heat.
- After masala is prepared add boiled beans with water and cook for 5 minutes on low heat.
- After 5 minutes gently mash beans with a potato masher (don’t mash all beans)
- Close the lid and cook beans for 5 minutes on medium heat.
- Garnish with dry coriander leaves powder or fresh coriander leaves and serve hot.