While picking up a bag of black beans, I noticed this new bean in the grocery store. It was called “cranberry beans” and that got me interested. There were cute red lines on it and they looked different and I had to try them out. On looking up the internet I found that you can find these fresh in the pods as well. That brought back memories of a dish my Grandma used to make and she just called those beans “butter beans”. Wish I had access to those fresh beans. The first plan was to make soup, but it was dismissed because there was a “15 bean mix” packet sitting waiting to be made into soup.
Decided to make it the Indian way and onion-tomato gravies never fail right. I was tempted to add some cream to the dish just because I had it, but then decided to leave it simple and healthy. Tastewise they were no different from other beans and the dish paired perfectly with the Indian flat bread aka rotis. Off to the recipe.
Gravy with cranberry beans.
- For Masala
- oil - 1 tsp
- onion - 1 1/2 cups - chopped
- tomatoes - 1 1/2 cups - chopped
- garlic - 5 cloves
- ginger - 1/2 inch piece
- green chilly - 2
- For Gravy
- oil - 1 tsp
- cloves - 2
- cinnamon - small piece
- turmeric - a pinch
- salt - to taste
- chilly powder - 1/2 tsp
- coriander powder - 1 tsp
- cranberry beans - 16 oz packet - soaked overnight
- tomato paste - 1 tbsp
- channa masala - 1 tsp
- cilantro - to garnish
Soak beans overnight and cook. I use a pressure cooker to cook the beans. Mash about a cup of cooked beans coarsely.
Take masala ingredients in a vessel and cook until onions are done. Allow to cool and blend well.
Heat oil and add cloves and cinnamon. Add prepared masala, salt, turmeric, chilly powder, coriander powder, cooked beans, mashed beans, tomato paste, channa masala and about 2 - 3 cups water.
Simmer for about 10 - 15 minutes until the gravy thickens to desired consistency and turn off the stove. Garnish with coriander leaves. Serve with rice or rotis.
1. I freeze the extra tomato paste since I normally use just a little when the can is opened.
2. Use garbanzo beans if needed.
3. Garam masala can also be used instead of channa masala.
1 year ago: Ginger Garlic Paste
2 years ago: Carrot Almond Honey Milkshake
1. Beans soaked overnight and ready for cooking.2. I use a pressure cooker to cook the beans. Cooked and ready.3. For Masala: Heat oil and add onions, tomatoes, ginger, garlic and green chillies.4. Saute until onions are cooked. Allow to cool.5. Blend the masala ingredients.6. Heat oil and add cinnamon and cloves.7. Add the masala puree, salt, turmeric, chilly powder and coriander powder.8. Add the beans. (I coarsely mashed about a cup of beans and added along with the remaining beans.)9. Add tomato paste and about 2 - 3 cups water.10. Add channa masala. Simmer for about 10 - 15 minutes until the gravy thickens to desired consistency.11. Garnish with coriander leaves. Serve with rice or rotis.
Healthy and tasty curry ready.