Servings
Font
Back
Dhaba Chicken White Beans (North Indian Cumin Onion Sauce Bean Curry)
5 from 33 votes

Dhaba Chicken White Beans (North Indian Cumin Onion Sauce Bean Curry)

Dhaba Chicken White Beans is a North Indian-inspired curry combining white beans cooked in a spiced cumin-onion sauce with aromatics like cinnamon, bay leaves, ginger garlic, and a blend of warm spices. The addition of non-dairy yogurt adds creaminess and tang, while spinach adds color and texture. This hearty curry offers a layered savory flavor with a rich, slightly spiced base enhanced by fenugreek leaves and garam masala.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 3
Calories: 287 kcal
Course: Main Course, Dinner
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix in all of the remaining spices and continue to cook for another minute.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 287

% 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.