Dhaba Chicken White Beans (North Indian Cumin Onion Sauce Bean Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
287 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Dhaba Chicken White Beans (North Indian Cumin Onion Sauce Bean Curry)
Description
This recipe builds a complex curry sauce by first tempering cumin seeds until fragrant, then cooking bay leaves, cinnamon stick, and chopped red onion until golden, releasing their flavors. Ground spices including coriander, Kashmiri chili powder or paprika, garam masala, and fenugreek leaves are infused into the onion mixture alongside a ginger garlic paste and tomato paste. Non-dairy yogurt adds a creamy tanginess, balancing the spices and thickening the sauce. White beans bring a mild, creamy texture and protein, and thawed spinach adds freshness and color.
The dish is simmered to meld the flavors and garnished with red pepper flakes, cilantro, and optional cashew cream or thinned yogurt for additional richness. It can be served with rice or bread to complement the hearty curry.
Adjustments make this dish accessible by omitting oil and garlic or substituting vegetables, making it versatile for dietary needs. Using non-dairy yogurt variants allows for soy or nut-free adaptations.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 1" cinnamon stick
- 1 1/2 cups onion red, chopped
- 1/4 teaspoon salt
- 1 tablespoon ground coriander
- 1 teaspoon kashmiri chili powder or use paprika
- 1 teaspoon garam masala (or use a mix of 1/2 teaspoon each ground coriander, ground cumin, and generous pinches of cardamom, cinnamon, black pepper.
- 1/2 teaspoon fenugreek leaves Kasuri methi, dried
- 2 tablespoons ginger garlic paste or 4 cloves garlic minced , 1/2 inch ginger minced
- 1 tablespoon tomato paste
- 1/4 cup Non-Dairy yogurt use soy-free and/or nut-free if needed, use non dairy cream like cashew or coconut cream as substitute
- 1/4 teaspoon salt
- 1 cup water or vegetable stock
- 15 ounce White beans such as butter beans, cannellini beans, or great northern beans, drained. Or 1.5 cups cooked beans. Or use cooked lentils or crisped tofu, canned, drained
- 1/4 cup spinach thawed, frozen
- red pepper flakes for garnish, cashew cream or thinned non-dairy yogurt
- cilantro
- cashew cream
Instructions
- Heat a large skillet over medium heat and add the oil. Once the oil is hot, add the cumin seeds and cook until the cumin seeds darken significantly, and get very fragrant. This can take anywhere from 1 to 3 minutes, depending on your skillet and the stove.
- Add in the bay leaves and cinnamon stick, and mix for a few seconds. Then, mix in the onion and the salt, and cook until the onion is golden or mostly golden, anywhere from 5 to 8 minutes. Add splashes of water in between to help the onions cook evenly and to help the conduction of heat from the pan.
- Mix in all of the remaining spices and continue to cook for another minute.
- Add the ginger garlic paste and mix in, then add in the tomato paste and non-dairy yogurt and mix in. Bring to a boil, then mix in the salt and water. Bring to a boil again, then mix in the white beans and spinach. Cover and simmer for 3 to 5 minutes, then taste and adjust salt and flavor.
- Garnish with red pepper flakes, cilantro and a drizzle of non-dairy yogurt or other vegan cream of choice, and serve with some sourdough bread or flatbread. You can also serve this over rice or even over pasta for a fusion meal.
Notes
- This curry is naturally gluten-free and can be made soy-free by selecting soy-free non-dairy yogurt.
- Use nut-free non-dairy yogurt or cream substitutes to keep it nut-free.
- For an oil-free version, dry toast cumin seeds and sauté onion and spices in water or stock.
- Omit onion and garlic, and substitute with chopped zucchini, celery, or fennel plus asafoetida powder if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 465mg | 19% |
| Potassium | 1020mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 201mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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