This is How I do Beans on Toast with an Indian Twist

By Vegan Richa · 30 min

Ingredients

Instructions

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chopped onion, green pepper, dried fenugreek leaves and a good pinch of salt. Cook 3 to 4 minutes, stirring often, until the onion edges turn golden. Set aside in a small bowl.
2. In the same skillet over medium heat, heat 2 teaspoons oil. Add the cumin seeds and cook 1 to 3 minutes, until they darken noticeably and smell very fragrant.
3. Add the bay leaves and the clove, stir once, then add the sliced red onion and 1/4 teaspoon salt. Cook until the onion is golden and caramelizing, 6 to 9 minutes, adding splashes of water as needed and stirring occasionally. Cover for a minute if the onion dries out, then uncover and continue.
4. Add the garam masala, ground coriander, paprika (or Kashmiri chili powder), and ginger garlic paste and mix well. Stir in the tomato paste and yogurt, bring to a boil, then cook 2 minutes.
5. Stir in 1/2 to 1 cup water (or non-dairy milk) and the beans with the remaining 1/4 teaspoon salt. Cover, lower heat to medium-low and simmer 6 to 8 minutes.
6. Uncover, taste and adjust salt and seasoning. If too thick, add more water or non-dairy milk and bring back to a boil. Stir in the reserved onion and pepper, then turn off the heat and top with cilantro and pepper flakes.

Summarized from Vegan Richa's video. Watch it for the details.

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