One pot mixed beans butter masala

     This recipe is similar to dal makhani which I made using red kidney beans(rajma) and black beans. Both the beans are legumes native to Central America and Mexico. These are priced for the high protein and fiber content. Well cooked beans are healthy component of a well balanced diet. 1 cup of beans contain about 15g of protein. Black beans are naturally low in sodium which helps a lot to reduce blood pressure.

     This recipe gives you a creamy makhani. Enjoy the butter masala in a healthy way!!

Ingredients

Red kidney beans- 1/2 cup; Black beans- 1/2 cup
Butter- 2 tbsp
Onion- 1 large
Ginger garlic paste- 1 tbsp
Green chilli- 2 slit
Tomatoes- 3 large
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Heavy cream- 1/4 cup
Kasuri methi/ dried fenugreek leaves- 1 tsp
Salt
Oil- 1 tbsp

Preparation

• Soak the beans together for about 6 hours. Pressure cook for 10 whistles till beans turn mushy. I have used 1 cup of water.
• Boil tomatoes in water and de-skin them and once cooled completely, make it into a puree.

Cooking method

• In a pan, melt the butter with a tablespoon of oil.
• Fry the thin sliced onions and green chilli till onion turns brown.
• Then add in ginger garlic paste and saute till raw smell is out.
•  Add the tomato puree and give a good mix.
• Cover and cook till all the oil is oozed out.
• Add in the spice powders keeping pan in medium low and stir well. 
• Once the masala gets thickened, add the cooked beans along with the water.
• Cover the pan and cook the gravy till it thickens.
• Then after about 20 minutes of slow cooking, check the seasoning.
• Add the cream and cook in low flame for another 5 minutes.
• Add in the crushed kasuri methi.
• Garnish with coriander leaves.