Apr 22, 2010

Cannilineni beans in a creamy, spicy gravy

Canilineni beans curry is creamy and delicious to start with. Make it as a spicy gravy and it goes very well with chapathis and rice too. I love making this and we all have always enjoyed eating it :)

Serves... 2 ppl 
Serve option... Chapathis or Hot rice

This is what u'll need....

Canilineni beans/White kidney beans cooked 1 can
Onion 1 big
Gg paste 1 tspn
Tomato puree 1 tbspn
Red chilli powder 1 tspn
Coriander powder 1/2 tspn
Cumin powder 1/2 tspn
Garam masala powder 1 tspn
Milk 1/2 cup
Saunf/Fennel 1/2 tspn
Bay leaf 1
Salt to taste
Oil 1 tbspn
Coriander leaves for garnish

Here is the stir....
  • Heat oil in a pan and add saunf, bay leaf
  • Toss in chopped onions, salt and fry till translucent
  • Spoon in gg paste and cook till it loses the raw smell
  • Add tomato puree (or chopped tomato), red chilli, coriander, cumin powder and stir well. Let it cook covered for 2-3 mins. Add little water if you feel its too dry
  • When the mixture starts oozing out oil, add the beans with a 1.5 cups of water and again cook covered on medium high for 10-15 mins
  • I used canned beans but in case you are using dried beans, soak it overnight and pressure 2-3 whistles
  • Pour the milk followed by a quick stir and top it off with a sprinkle of garam masala
  • Garnish with chopped coriander leaves and serve hot with hot chapathis for a delicious dinner

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