Spiced Indian Bean Bake Recipe

About this recipe

A hearty and flavorful Indian-inspired baked bean dish, perfect for dinner. This vegetarian recipe combines a medley of beans with aromatic spices for a satisfying meal.

Ingredients

• 100 g Premium Coriander Leaves Without Roots
• 500 ml Gowardhan Ghee (Pouch)
• 100 g Sambar Onion Peeled
• 200 g Hommade Tomato Puree
• 100 g Curryit Tamarind Paste
• 900 g Tmi Colman Jaggery
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)
• 50 g Minitz Garam Masala
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 500 g Dhani Pure Red Chilli Powder
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. Preheat your oven to 180°C (350°F).
2. 2. Heat a pan over medium heat and add 2 tablespoons of ghee. Sauté 1 finely chopped onion and 1 teaspoon of cumin seeds until the onion is golden brown, about 5-7 minutes.
3. 3. Add 1 teaspoon of grated ginger, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder to the pan. Stir well and cook for 1 minute until fragrant.
4. 4. Stir in 1/2 cup of tomato puree, 1/4 cup of tamarind paste, and 2 tablespoons of jaggery. Cook for 3-4 minutes until the mixture thickens slightly.
5. 5. Add 1 cup of cooked chickpeas to the pan. Mix well to coat the chickpeas in the spice mixture.
6. 6. Transfer the chickpea mixture to a greased 2-quart casserole dish. Spread evenly and bake, uncovered, in the preheated oven for 30 minutes.
7. 7. Remove from the oven and let it cool slightly before serving. Garnish with freshly chopped coriander leaves.