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Black Bean Makhani with Kachumber Salad
This is recipe from our cookbook - FULL OF BEANS!
A special selection of the recipes from our cookbook were written by our wonderful community (bean champs!) - and this is one of them, by Raina Patel.
A makhani (originally a Punjabi word for butter), simply OOZES comfort. Traditionally made with lentils, but here we're using nutty yet creamy Queen Black Beans to create a delicious veggie makhana that's oozing with flavour. She says: "This recipe is my tribute to my grandma - cosy, comforting flavours from my childhood with a little twist."
The Kachumber gives it a nice freshness, but it would also be great with rice, naans or chapatis.
Ingredients
1 jar Queen black beans - with their bean stock
2 tbsp neutral oil, such as sunflower or rapeseed oil
1 onion, roughly chopped
3 garlic cloves, crushed or finely grated
thumb-sized piece of fresh ginger, finely grated
1 chilli, finely chopped / ½ tsp cayenne pepper, to taste
3 tsp garam masala
1 tsp ground cumin
1 tsp paprika
1 tsp ground turmeric
150ml passata / or 2 large tomatoes, blitzed in a blender
1 bay leaf (optional)
100ml double cream or Greek yoghurt
pinch of white sugar (optional)
juice of 2 limes, plus wedges to serve
Greek or coconut yoghurt, to serve
FOR THE KACHUMBER SALAD½ cucumber, diced
A handful of cherry tomatoes, finely diced
½ red onion, very finely chopped
2 tbsp lemon juice
pinch of chilli powder
small handful of mint/coriander
Directions
Heat the oil in a large saucepan over a medium heat. Tip in the onion with a pinch of salt, and cook for 8-10 minutes until softened. Add the garlic, ginger and chilli or cayenne pepper, and cook for a further 2-3 minutes until fragrant.
Stir in the garam masala, cumin, paprika, turmeric and another good pinch of salt. Continue to cook for 1 minute or so, stirring constantly to prevent the spices from burning. Add a splash of water if it begins to stick.
Add the passata and the bay leaf, if using, and stir for 2-3 minutes. The mixture will begin to thicken. Now add the beans and their stock. Increase the heat to medium-high and bring the mixture to a gentle boil. Once bubbling, reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally to prevent sticking. Add a splash of water if needed.
Meanwhile, make the kachumber salad. Combine all the ingredients in a bowl and taste for seasoning. Set aside for later.
If you're happy with a chunkier makhani, you could partially mash the beans with a potato masher, then add the cream or yoghurt. However, for something closer to the traditional Punjabi classic, carefully transfer a third of the mixture to a blender, making sure the bay leaf isn't in there. Pour in a splash of the cream or yoghurt to cool it slightly, secure the lid tightly, and blend until smooth. Pour the blended mixture back into the pot and stir to combine.
Taste for seasoning. At this stage, you mat want to add a little sugar to balance. Stir in the remaining cream or yoghurt. Add the lime a little at a time, tasting as you go.
To serve, spoon the makhana into bowls, and top each one wit a dollop of Greek or coconut yoghurt and a big spoonful of the kachumber salad. To make into a full and hearty meal, serve with basmati rice, naans or tortilla chips.
Check out our cookbook HERE!
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