Mushy White Beans

by Ishetta

On searching through the pulses in fridge I came across White Kidney Beans, an iron rich grain which is used for making curries in many households. Usually it’s prepared in Tomato Gravy but the  blend of spinachwith this  was a such a healthy delight. This is simple variation of the same, making it more healthier and richer in taste not to mention the kids would also enjoy the very taste of it.

INGREDIENTS:-

2 Cups finely Chopped Spinach (Palak) 1/2 Cup finely Chopped Onions 1/2 Cup Milk (at room temperature) 1 Tsp Oil

3 Tbsp Tomato Ketchup 1 Cups soaked and boiled Chawli ( White kidney beans) 2 Tsp Coriander (Dhania) Leaves 1 Tsp dried Fenugreek Leaves (Kasuri Methi) Salt and freshly ground Black Pepper Powder powder to taste

SERVINGS:-

This quantity will serve 2-3 People.

METHOD:-

• Heat the oil in a pan, add onions and saute for 2 minutes, add spinach  & saute until soft.
• Prepare a mixture of milk and corn flour separately in a bowl.
• Add to the onion and spinach mixture and keep stirring till it starts to thicken.
• As it thickens add the salt , tomato ketchup and keep stirring.
• Add finely chopped coriander leaves and crush the kasuri methi with hands, add to the gravy.
• Add the boiled white kidney beans as soon as it becomes thick enough.
• Cook it  with a closed lid on top with occasional stirring as required.
• Once cooked sprinkle the crushed black pepper powder and cook for another 2-3 minutes.
• Serve it hot.

CHEF’S TIP:-

• You can add Paneer / Cheese / butter to make it more relishing. I have avoided it due to calorie content.
• Add water to the gravy depending on the thickness required, but always ensure that you add warm water instead of plain. This helps in retaining the flavours of the spices and also blends well.
• One can reheat it in microwave, but cooking on gas stove is advisable.

Ok guyzz, bye for now, have an awesome weekend and do check out my other posts, (Click here for the link) if you want to give a healthy twist to your daily recipes.