Dhaba Chicken Beans – Vegan Style
Recipe Summary
- 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 oil 2-3 tbsp
- Cumin seeds 1 tsp
- Bay leaves 2
- Cinnamon stick 1 small
- Onion 1 large, finely chopped
- Ginger garlic paste 2 tbsp
- Tomato paste 2 tbsp
- Non-dairy yogurt 1/4 cup (for cooking) + 2 tbsp (for garnish)
- Water 1/2 cup
- Canned white beans 2 (15 oz) cans, drained and rinsed
- Fresh spinach 1 cup, chopped
- Fresh cilantro 1/4 cup, chopped (for garnish)
- Vegan parmesan 1 tbsp (for garnish)
All Ingredients - Spices
- Paprika or Kashmiri chili powder 1 tsp
- Ground cumin 1 tsp
- Ground coriander 1 tsp
- Turmeric powder 1/2 tsp
- Garam masala 1/2 tsp
- Salt 1 tsp (or to taste)
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
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 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 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 , 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 , 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 , 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 , 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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