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

5 from 9 votes

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

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

Prep Time10

Cook Time25

Total Time35

Course: Main, Main Course

Cuisine: Indian

Keyword: beans do pyaza, vegan chicken do pyaza

Servings:

Calories: 225kcal

Author: Vegan Richa

Ingredients

For the Onion Pepper Garnish

1 teaspoon oil or vegan butter
¼ cup chopped onion chopped into ¾” squares
¼ cup chopped green pepper chopped into ¾” squares
½ teaspoon dried fenugreek leaves

For the Do Pyaza Sauce

2 teaspoons oil
1 teaspoon cumin seeds
2 bay leaves
1 whole clove
1 cup sliced or chopped red onion
¼ teaspoon salt
½ to 1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon paprika or Kashmiri chili powder or a mix of paprika and cayenne for extra heat
2 tablespoons ginger garlic paste or 3 cloves of garlic, minced, and ½” of ginger, minced. Or you can just mash them up together in a mortar and pestle.
2 tablespoons tomato paste
⅓ cup non-dairy yogurt or non-dairy cream of choice
¼ teaspoon salt
½ to 1 cup water or non-dairy milk
15- ounce can of white beans northern beans, cannellini beans, butter beans or other beans of choice
cilantro and pepper flakes for garnish

US Customary - Metric

Instructions

Make the onion pepper 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 do pyaza sauce.

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 ¼ 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 ¼ 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.

Video

Notes

To serve this as beans on toast, toast up some bread or sourdough, add a good layer of these beans on top, garnish with cilantro or other fresh herbs or green onion, and sprinkle on some, seeds such as hemp seeds, sesame seeds, or pumpkin seeds.

This recipe is gluten-free. Soy-free if you use soy-free yogurt and non-dairy milk.

It is nut-free if you use nut-free yogurt and milk.

To make this without oil, roast the cumin seeds on a dry skillet then use broth to sauté the onion. use broth to sauté the topping as well.

To make this with soy curls, use 4 ounces of soy curls, soak them in broth for 10 to 15 minutes, then drain. Toss them in 2 teaspoons of cornstarch and ½ teaspoon of garam masala, and then bake for 15 to 20 minutes or roast them in a skillet with a teaspoon of oil until they are golden and then add to the sauce towards the last 3 mins of simmering. You will need to add a bit more water or non-dairy milk in the end, as well, because the soy curls will absorb a lot more moisture.

Nutrition