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.
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Ingredients
- Black bean – 1 cup + 1/2 cup
- Onion - 1 finely chopped
- Tomato - 1 finely chopped
- Ginger garlic paste - 1 tsp
- Cumin powder - 1/2 tsp
- Coriander powder - 1 tsp
- Channa Masala - 1 tsp
- Turmeric powder - a pinch
- Amchur powder - 1/4 tsp optional
- Garam masala powder - 1 tsp
- Coriander leaves – 1/8 cup roughly chopped
- Cardamom pods – 2
- Cinnamon – 1/8 stick
- Cloves – 1
- Bay leaves – 1
- Fennel seeds – 1/8 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 + 1/2 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.
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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
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
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