Beanie Curry

Nutrition values are AI-estimated based on ingredients.

• 2-3 tablespoons cooking oil
• 1 teaspoon whole cumin seeds
• 1 to 1.5 cups finely chopped white onions
• 1 teaspoon white salt
• 1 teaspoon red chili powder or paprika
• 2-3 tablespoons sabji masala
• 1 can pre-cooked red kidney beans
• 1 can pre-cooked black beans
• A generous handful fresh chopped cilantro

1. 1Heat cooking oil in a non-stick wok-style pan on a gas stove.
2. 2Add cumin seeds to the hot oil and allow them to temper and sizzle briefly.
3. 3Add finely chopped onions and sauté with a wooden spatula until they soften and turn a light golden-brown color.
4. 4Sprinkle salt, red chili powder, and sabji masala over the cooked onions, then stir well into the mixture to release their aromas and flavors.
5. 5Pour one can of red kidney beans, including their canning liquid, into the pan and stir into the spice and onion mixture.
6. 6Add one can of black beans, including their liquid, and mix thoroughly.
7. 7Cover the pan with a clear glass lid and leave the curry to cook low and slow until thicker and flavors are melded.
8. 8Remove the lid, give the curry a final stir, and spoon into a serving bowl.
9. 9Garnish generously with fresh, chopped cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →