Tri-Colour Black,Pinto and Kidney Beans Masala with Feta Cheese

Name: Tri-Colour Black,Pinto and Kidney Beans Masala with Feta Cheese
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup tri-colour black, pinto and kidney beans; 3 cups water or as needed; 1 tomato chopped; 1 tbsp tomato puree; 1 big onion chopped finely; 4 fat garlic cloves minced; 1/2 tsp ginger sliced finely; 1/2 tsp garlic paste; 1 tsp ginger paste; 1 tsp cumin powder; 1 tsp Kitchen King Masala; 1/2 tsp cumin seed; 2 green cardamoms; 2 green cardamoms; 1 small stick cinnamon; 1 small stick cinnamon; 2 cloves; 2 cloves; 5-6 black peppercorns; 5-6 black peppercorns; 1/4 tsp hing (asafoetida); 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1/4 tsp garam masala; 1/4 tsp garam masala; 1 tsp Kasoori Methi; 3 tbsp refined oil; 1 tbsp ghee(clarified butter); 1 tsp salt or as needed; 100 gms Feta Cheese cubes

Kumkum Chatterjee @cook_12055532

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This is a delicious North Indian beans curry made with Black, Pinto and Kidney Beans in an onion tomato based gravy flavored with Indian spices. It has a tempering of aromatic ginger and garlic and a garnishing of feta cheese. Serve this flavourful beans masala with steamed or jeera rice over tacos or any Indian flatbread.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

4 servings

1 cuptri-colour black, pinto and kidney beans
3 cupswater or as needed
1tomato chopped
1 tbsptomato puree
1big onion chopped finely
4fat garlic cloves minced
1/2 tspginger sliced finely
1/2 tspgarlic paste
1 tspginger paste
1 tspcumin powder
1 tspKitchen King Masala
1/2 tspcumin seed
2green cardamoms
2green cardamoms
1small stick cinnamon
1small stick cinnamon
2cloves
2cloves
5-6black peppercorns
5-6black peppercorns
1/4 tsphing (asafoetida)
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
1/4 tspgaram masala
1/4 tspgaram masala
1 tspKasoori Methi
3 tbsprefined oil
1 tbspghee(clarified butter)
1 tspsalt or as needed
100 gmsFeta Cheese cubes
1 tbspcoriander chopped finely

Saved

Steps

45 minutes

1

Mix all the beans and soak the beans overnight or at least for 8 hours.Wash and drain water.Pressure cook upto 7-8 whistles with 1/2 tsp salt. Allow the pressure to release naturally.Check whether the beans are nicely cooked.
2

Strain water and reserve the stock.Blend 1/4 cup boiled beans in a blender.Set aside.Heat oil in a wok.Sprinkle cumin seeds, half crushed cinnamon, cardamom, cloves, black peppercorns and bay leaves.When they splutter, add minced garlic and ginger and saute till aromatic.
3

Add chopped onion and fry till soft and light brown.Sprinkle hing and toss.Add chopped tomato and 1/4 tsp salt. Fry till tomato is mushy. Then add cumin powder, Kitchen King Masala, turmeric and Kashmiri Red Chilli Powder, Kasoori Methi and bay leaves.Also add ginger garlic paste, tomato puree and fry till oil leaves sides.Add the boiled beans, the stock and 1.5 cups water and boil for 8-10 minutes till beans are soft.
4

Now add the pureed beans paste and stir to mix well.Adjust salt.1/2 tsp sugar may be added to balance the tartness of tomato, but optional. Boil till gravy thickens.Heat 1 tbsp ghee in a separate pan.Sprinkle some minced garlic and ginger and 1/2 tsp Kashmiri Red Chilli Powder. Saute till aromatic.
5

Add this tadka over the cooked beans.Sprinkle chopped coriander.Serve in a bowl. Add feta cheese cubes or crumble and sprinkle over the beans.Serve hot with steamed or jeera rice, over tacos or any Indian flatbread and salad.