This hearty and flavorful Dhaba-style bean curry is a vegan take on a classic Indian dish. It features white beans simmered in a rich, spiced tomato-yogurt gravy with fresh spinach and cilantro, offering a comforting and satisfying meal.
All Ingredients - Main Ingredients
Cooking oil2-3 tbsp
Cumin seeds1 tsp
Bay leaves2
Cinnamon stick1 small
Onion1 large, finely chopped
Ginger garlic paste2 tbsp
Tomato paste2 tbsp
Non-dairy yogurt1/4 cup (for cooking) + 2 tbsp (for garnish)
Water1/2 cup
Canned white beans2 (15 oz) cans, drained and rinsed
Fresh spinach1 cup, chopped
Fresh cilantro1/4 cup, chopped (for garnish)
Vegan parmesan1 tbsp (for garnish)
All Ingredients - Spices
Paprika or Kashmiri chili powder1 tsp
Ground cumin1 tsp
Ground coriander1 tsp
Turmeric powder1/2 tsp
Garam masala1/2 tsp
Salt1 tsp (or to taste)
Step-by-Step Instructions
Step 1: Temper Whole Spices
Heat 2-3 tablespoons of cooking oil in a large pan over medium heat. Add 1 teaspoon cumin seeds, 2 bay leaves, and 1 small cinnamon stick. Sauté for 30-60 seconds until fragrant and the cumin seeds begin to sizzle and change color.
Step 2: Sauté Onions
Add 1 large finely chopped onion to the pan. Cook, stirring occasionally, for 5-7 minutes until the onions are softened and turn golden brown.
Step 3: Add Ginger Garlic Paste
Stir in 2 tablespoons of ginger garlic paste. Cook for 1-2 minutes, stirring constantly, until the raw smell disappears and it becomes fragrant.
Step 4: Cook Dry Spices
Add 1 teaspoon paprika or Kashmiri chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1 teaspoon salt (or to taste). Mix well and cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the oil starts to separate from the mixture.
Step 5: Form the Gravy Base
Add 2 tablespoons tomato paste, 1/4 cup non-dairy yogurt, and 1/2 cup water to the pan. Stir well to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 6: Incorporate Beans and Spinach
Add 2 (15 oz) cans of drained and rinsed white beans and 1 cup of chopped fresh spinach to the simmering gravy. Stir gently to combine all ingredients. Cook for another 5-7 minutes, or until the spinach has wilted and the beans are heated through and have absorbed the flavors of the sauce.
Step 7: Garnish and Serve
Remove the pan from heat. Drizzle 2 tablespoons of non-dairy yogurt in a decorative swirl over the top. Sprinkle with 1/4 cup fresh chopped cilantro and 1 tablespoon vegan parmesan. Serve hot with toasted bread or rice.
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