Black bean Gravy is a tasty Indian take with black beans. Black bean subzi tastes good with roti/Chappati. Black bean gravy is a delicious one-pot recipe, it can be cooked in a pressure cooker/ instant pot recipe. Like Channa masala, Black bean subzi can be prepared within 30 minutes. Black bean gravy is a tasty Fusion recipe. Nowadays Mexican cuisine has become one of our favorites. After having many Mexican dishes, I liked black beans, and knowing their health benefits, I wanted to try an Indian gravy with black beans. Tres leches cake Burrito, Cheese quesadilla, black bean quesadilla Mixed bean soup are some of my favorites. Leftover Black bean Gravy can be used for a Black bean sandwich
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 teaspoon (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 Method:
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.
