Multi Beans Kurma
I have stocked up so many variety of beans and now my mission is to finish all! I thought of making something different instead of usual rajma, chole, radga patties and decide to try kurma with different kind of beans. As I did in my paneer butter masala, here too I used sesame seeds instead of cream or coconut and it was such a good decision. Sesame paste makes the gravy rich with wonderful texture plus the bonus is it’s less fattening. You can use any beans that fancy you and make this kurma. It goes so well with rice, roti/parata or even with idli/dosa.
Multi Beans – 2 Cups [ I used Rajma, Butter Beans and Dried Peas]
Potato - 1
Onion – 1 Large
Tomato – 1 medium
Tomato Paste – 1/2 tbsp
Bay Leaf – 1
Red Chilli Powder – 1.5 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Salt – to taste
Oil – 2 tbsp
Water – as needed
White Sesame Seeds – 1 tbsp
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
1. Wash and soak all beans overnight and pressure cook for 3 whistles with potato.
2. Peel and dice boiled potato, slice onion and tomato.
3. Grind all the items listed under ‘to grind’ with little water to smooth paste and keep aside.
4. In a pan or wok heat oil, add bay leaf and sauté for 30 seconds. Add sliced onion and sauté until light brown.
5. Add chilli, coriander and turmeric powders mix well. Add tomato and cook until tomato gets mashed.
6. Now add tomato paste, salt and stir well. Add 1.5 water and bring it to boil, add boiled beans and potato and simmer for 4-5 minutes.
7. Add sesame paste, garam masala powder & mix well, adjust salt and simmer for 5 minutes in slow flame or until oil floats on top.
Serve with roti/parata or rice.
1. You can use coconut paste instead of sesame.
2. Use any beans of your choice.
Have a nice day ~~