beans do pyaza

Beans do pyaza (Indian cumin onion sauce) uses the flavorful sauce from North Indian  do pyaza curry that usually has meat. Creamy caramelized onion curry seasoned with toasted cumin, ginger, garlic, and spiced and garnished with seared peppers and onions. One Pot. Gluten-Free, Soy-Free, Nut-Free with Oil-Free Option

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

oil (or vegan butter)

onion

pepper

fenugreek leaves

cumin seeds

bay leaves

clove

red onion

salt

garam masala

coriander

paprika (or Kashmiri chili powder

ginger garlic paste

tomato paste

yogurt

water (or non-dairy milk)

can of white beans

cilantro and pepper flakes (for garnish)

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.

Make the onion pepper garnish.

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.

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.

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.

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.

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,

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.

Make the do pyaza sauce.

Such a simple yet tasty recipe! I didn't make the onion/pepper garnish, and also left out the cloves and non-dairy yoghurt because I didn't have any, but it was still super flavourful and creamy - I can imagine it would only be better with all the extras! I will definitely be making this again.

How could I make these with dried cannellini beans? Is it possible? Thank you

Delicious, dear Richa!  Another keeper.  Next time I will double the recipe! 😉

Loved this! We served it over rice, but will try it on toast tomorrow.

So delicious! I made this with just cashew cream , and it was so tasty! Thank you Richa for your innovative recipes!! How do you come up with such incredible recipes? It's your superpower!

Awesome, made this last night. Tasty and delicious!

I made this last night and it was delicious: Indian style baked beans!  However, I do enjoy a bit of zing in my food.  Would it be totally unacceptable to add a mustard seed/cumin/asafoetida/chilli tempering to this?

It made wonderful beans on toast for breakfast, and I shall keep it as a favourite for the two or three people I know who cannot handle chilli.

Excellent item. First day we eat it with roti and rice. Next day as a dip with tortilla chips

https://www.youtube.com/watch?v=jabkzf-4-tw

Beans do pyaza is a vegan spin on the popular North Indian dish, chicken do pyaza. Tender beans simmer in a creamy sauce seasoned with toasted cumin, lots of onion, ginger, garlic, and other spices and garnished with seasoned peppers and onions.

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