Black Bean Gravy

Black bean Gravy is a tasty Indian take with black beans. Black bean subzi tastes good with roti/Chappati.

Black bean gravy is a delicious one-pot recipe, it can be cooked in a pressure cooker/ instant pot recipe. Like Channa masala, Black bean subzi can be prepared within 30 minutes.

Black bean gravy is a tasty Fusion recipe. Nowadays Mexican cuisine has become one of our favorites. After having many Mexican dishes, I liked black beans, and knowing their health benefits, I wanted to try an Indian gravy with black beans. Tres leches cake
Burrito, Cheese quesadilla, black bean quesadilla Mixed bean soup are some of my favorites.

Leftover Black bean Gravy can be used for a Black bean sandwich 

Black Bean Gravy

Gravy is tasty Indian take with black bean. Black bean gravy is a delicious one pot recipe, it can be cooked in pressure cooker/ instant pot recipe. Black bean subzi can be prepared within 30 minutes. Fusion recipes tastes good with rice/chappati.

No ratings yet

Print Pin Comment

Course: Gravy

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Vidya Srinivassan

Ingredients

• Black bean – 1 cup + ½ cup
• Onion - 1 finely chopped
• Tomato - 1 finely chopped
• Ginger garlic paste - 1 tsp
• Cumin powder - ½ tsp
• Coriander powder - 1 tsp
• Channa Masala - 1 tsp
• Turmeric powder - a pinch
• Amchur powder - ¼ tsp optional
• Garam masala powder - 1 tsp
• Coriander leaves – ⅛ cup roughly chopped
• Cardamom pods – 2
• Cinnamon – ⅛ stick
• Cloves – 1
• Bay leaves – 1
• Fennel seeds – ⅛ tsp
• Oil - 1 tbsp
• Salt - as needed

Instructions

• Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
• Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3 to 5 mins
• Add the soaked black bean and mix well. Add required salt and 1 cup + ½ cup of water and cover the cooker. SwitcH off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1.I soaked black bean in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
2.I directly cooked this gravy in cooker, instead you can also cook black bean and masala separately, and finally add black bean to the cooked masala (same procedure can be followed for cooking rajma / channa / moong bean or any dal)
3.Since bean is directly cooked in gravy, add same quantity of water as bean to maintain gravy consistency

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Black bean - 1 cup + ½ cup

Onion - 1 finely chopped

Tomato - 1 finely chopped

Ginger garlic paste - 1 tsp

Cumin Powder - ½ tsp

Coriander powder - 1 tsp

Channa Masala - 1 tsp

Turmeric powder - a pinch

Amchur powder - ¼ teaspoon (optional)

Garam masala powder - 1 tsp

Coriander leaves - ⅛ cup roughly chopped

Cardamom pods - 2

Cinnamon - ⅛ stick

Cloves - 1

Bay leaves - 1

Fennel seeds - ⅛ tsp

Oil - 1 tbsp

Salt - as needed

Method:

•  Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
• Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3  to 5 mins

• Add the soaked black bean and mix well. Add required salt and 1 cup + ½ cup of water and cover the cooker. Switch off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.