Beans do Pyaza (Beans in Indian Toasted cumin onion sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
225 kcal
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Course
Main Course
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Cuisine
Indian
Beans do Pyaza (Beans in Indian Toasted cumin onion sauce)
Description
Beans do Pyaza (Beans in Indian Toasted Cumin Onion Sauce) combines tender white beans with a fragrant sauce built from cumin seeds toasted in oil, whole spices like bay leaves and clove, and caramelized red onions. The inclusion of garam masala, ground coriander, and paprika introduces warm, earthy flavors and mild heat. Ginger garlic paste and tomato paste deepen the sauce, which is finished with non-dairy yogurt to provide creaminess and a subtle tang. A topping of sautéed onion, green bell pepper, and dried fenugreek leaves adds a slightly crisp texture and aromatic note.
The cooking method involves searing and caramelizing onions, tempering whole spices, and simmering the beans in the flavorful sauce, resulting in a balanced, hearty dish. This recipe lends itself well to serving atop toasted bread or sourdough, garnished with cilantro and seeds for added texture and nutrition, or alongside rice for a fuller meal.
The recipe notes suggest variations for dietary preferences: it can be made oil-free by roasting spices dry and substituting broth for sautéing. Adding soy curls provides a protein boost and texture contrast. The beans absorb flavors well, and the preparation balances robust Indian spices with creamy and fresh elements to create a dish both savory and satisfying.
Ingredients
For the Onion Pepper Garnish
- 1 teaspoon neutral cooking oil or vegan butter, generic cooking oil
- 1/4 cup onion chopped into 3/4” squares, chopped
- 1/4 cup green bell pepper chopped into 3/4” squares, chopped
- 1/2 teaspoon fenugreek leaves dried
For the Do Pyaza Sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- 2 bay leaf
- 1 clove whole
- 1 cup red onion sliced or chopped
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon paprika or Kashmiri chili powder or a mix of paprika and cayenne for extra heat
- 2 tablespoons ginger garlic paste or 3 cloves of garlic, minced, and 1/2” of ginger, minced. Or you can just mash them up together in a mortar and pestle.
- 2 tablespoons tomato paste
- 1/3 cup Non-Dairy yogurt or non-dairy cream of choice
- 1/4 teaspoon salt
- 1/2 to 1 cup water or non-dairy milk
- 15- ounce white bean northern beans, cannellini beans, butter beans or other beans of choice, canned
- cilantro for garnish
- crushed red pepper flakes for garnish
Instructions
Make the onion pepper garnish.
- Heat the oil in a large skillet over medium-high or high heat. Once the oil is hot, add the onion, green pepper, and fenugreek leaves and a good pinch of salt. Cook until the onion starts to get golden or sear at the edges, 3 to 4 minutes. Stir frequently, because this is a high heat, and you just want to sear some of the onion and pepper bell pepper. Set them aside in a small bowl.
Make the do pyaza sauce.
- Add the 2 teaspoons of oil to the same skillet over medium heat. Once the oil is hot, add the cumin seeds and cook until the cumin seeds change color significantly and become very fragrant. This can take anywhere from 1 to 3 minutes, depending on how hot the oil is.
- Then, add the bay leaves and the clove, and stir once, then mix in the onion and the first 1/4 teaspoon salt. Continue to cook until the onion is golden and starts to caramelize. Add splashes of water in, so that the onion cooks evenly, and stir occasionally. If the onions keep drying out too much, you can also close the pan with the lid for a minute or so, and then open it and continue to cook the onions,. 6 to 9 minutes.
- Now, add in all of the ground spices and the ginger garlic paste and mix in. Add the tomato paste and non-dairy yogurt. Mix well, and bring to a boil, then continue to cook for 2 minutes.
- Mix in the water or non-dairy milk and the beans and the remaining 1/4 teaspoon salt and cover with the lid. Reduce the heat to medium-low, and let it sit for simmer for 6 to 8 minutes for the flavors to meld.
- Then, open the lid, taste and adjust salt and flavor, adjust consistency if needed by adding more water/non dairy milk and bring to boil. Then stir in the onion and bell pepper garnish and Switch off heat, garnish with cilantro and pepper flakes,
- Serve with toasted sourdough bread, garlic bread, naan, or over rice. You can also add it to bowls with roasted veggies and rice/quinoa/ grains of choice or serve it as beans on toast.Store refrigerated for upto 3 days. Freeze for upto 2 months. Reheat in skillet or microwave.
Notes
- To serve as beans on toast, use toasted bread or sourdough and garnish with fresh herbs and seeds like hemp, sesame, or pumpkin.
- This dish is gluten-free; ensure non-dairy yogurt and milk substitutes are soy- and nut-free as needed.
- For an oil-free version, roast cumin seeds dry and use broth to sauté onions and garnish.
- Adding soy curls requires soaking, coating with cornstarch and garam masala, then baking or roasting before stirring into the sauce toward the end of cooking.
- Additional water or non-dairy milk may be needed if using soy curls, as they absorb moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 371mg | 15% |
| Potassium | 789mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 144mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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