CREAMY BEAN KHORMA/ KURMA

There was a post request from my cousin Vagheesh for North Indian recipes in my blog space and this one is for him. Vags... Hope you enjoy making this Bean Khorma. GOODLUCK!. Sri ( My husband) loved the dish too.

I have noticed people using Black Eyed beans (Kaaraamani) mostly during Navarathri or during Kaaradaiyaan Nonbu. Its use in other curries and gravies is rather unfounded. At least to me. The recipe source is from Kavithavin Kaivannam which I recently came across and I have made some changes to the recipe to suit my taste. The recipe may look elaborate but not so difficult to prepare. Believe me! Its worth the effort you take.

INGREDIENTS

Black Eyes Beans ..................... 3/4 cup
Onion ...................................... 2
Tomatoes ................................ 1 Big
Green Chillies .......................... 3 to 4
Chilli Powder ......................... To taste
Turmeric Powder .................... 1 tsp
Kasoori Methi ......................... To taste
Salt ........................................ To taste
Sugar ..................................... To taste
Cilantro................................... 2 to 3 sprigs ( Optional)
Cream ................................... 2 tbsp
Ghee/ Butter .......................... 1 tbsp

Step 1- For the Gravy

Onion ...................................... 2
Ginger ..................................... 2 inch piece
Garlic Flakes ............................ 3 flakes

Step 2 - Soak separately

Milk ......................................... 1/2 cup
Coconut ................................... 3 tbsp grated
Almonds ................................... 6 to 8
Cashew nuts ............................ 6 to 8

Step 3 - To powder

Cinnamon ................................. 1 inch piece
Shah Jeera ................................ 1 tsp
Cardamom ................................ 2 to 3
Cloves ...................................... 3
Coriander seeds ......................... 1 tbsp


METHOD

• Soak the Black eyed Bean overnight and pressure cook  by adding salt until soft and done. Reserve a handful of cooked bean, mash it and set aside. Keep the whole cooked bean separate.
• Add a teaspoon of Oil to a Kadai and saute the ingredients given under Step 1 and grind it into a smooth paste when it cools down.
• Soak the ingredients given under Step 2 an hour before you start and grind it to a smooth paste. 
• Dry roast all the spices given under Step 3 say for 2 minutes till a nice aroma wafts and powder it.
• Chop the Onions and Tomatoes. Slit the green chillies.
• Heat 1 tbsp of Ghee/ Butter in the same Kadai and  saute the Onions till it becomes transparent.  Add the slit green chillies and the tomatoes.  Add the turmeric powder, chillie powder, kasoori methi, salt and sugar. 
• Close the Kadai with a lid and cook till its done. 
• Fold in the gravy from Step 1 into the Kadai and continue to cook till the raw flavour leaves. Now add the spice powder from Step 3. 
• Add the boiled beans and 1/2 cup of water if the gravy becomes too thick. Check for salt and spice and add more if required.
• Once a nice aroma arises, simmer the flame and stir in the creamy nut paste from Step 2 into the gravy and stir well and finally add the bean paste to it.
• The moment you do this you will get a product similar to the one you see in restaurants.
• Cook simmered for few more minutes by stirring in between and switch off the flame.
• Top up with 1 tbsp of cream and add lot of chopped cilantro leaves.
• Serve hot with Rotis or Parathas.

Notes

• This recipe is basically not very spicy, but I have added few ingredients to make it spicy and suit my taste. 
• I have added both green chillies and red chilli powder to the recipe. You can skip one of these if you find it too spicy. 
• I finally added a teaspoon of Tandoori Masala powder too. You can add it if you want to. Else you can substitute it with Garam Masala powder. 
• Instead of Cream try adding a little Coconut milk. It gives a different and nice aroma.