Beans do Pyaza (Beans in Indian Toasted cumin onion sauce)

Step 1

Heat the oil in a large skillet over medium-high or high heat. Once the oil is hot, add the onion, green pepper, and fenugreek leaves and a good pinch of salt. Cook until the onion starts to get golden or sear at the edges, 3 to 4 minutes. Stir frequently, because this is a high heat, and you just want to sear some of the onion and pepper bell pepper. Set them aside in a small bowl.

Step 2

Add the 2 teaspoons of oil to the same skillet over medium heat. Once the oil is hot, add the cumin seeds and cook until the cumin seeds change color significantly and become very fragrant. This can take anywhere from 1 to 3 minutes, depending on how hot the oil is.

Step 3

Then, add the bay leaves and the clove, and stir once, then mix in the onion and the first 1/4 teaspoon salt. Continue to cook until the onion is golden and starts to caramelize. Add splashes of water in, so that the onion cooks evenly, and stir occasionally. If the onions keep drying out too much, you can also close the pan with the lid for a minute or so, and then open it and continue to cook the onions,. 6 to 9 minutes.

Step 4

Now, add in all of the ground spices and the ginger garlic paste and mix in. Add the tomato paste and non-dairy yogurt. Mix well, and bring to a boil, then continue to cook for 2 minutes.

Step 5

Mix in the water or non-dairy milk and the beans and the remaining 1/4 teaspoon salt and cover with the lid. Reduce the heat to medium-low, and let it sit for simmer for 6 to 8 minutes for the flavors to meld.

Step 6

Then, open the lid, taste and adjust salt and flavor, adjust consistency if needed by adding more water/non dairy milk and bring to boil. Then stir in the onion and bell pepper garnish and Switch off heat, garnish with cilantro and pepper flakes,

Step 7

Serve with toasted sourdough bread, garlic bread, naan, or over rice. You can also add it to bowls with roasted veggies and rice/quinoa/ grains of choice or serve it as beans on toast.Store refrigerated for upto 3 days. Freeze for upto 2 months. Reheat in skillet or microwave.