Jul 14 2026
Restaurants›Dishoom Kensington›Masala Beans (ve, V) Recipe

Masala Beans (ve, V) Recipe

Inspired by Dishoom Kensington
Time45m
Serves4

Make Masala Beans (ve, V) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Spices

Other Ingredients

Method

Preparation

  1. 1

    Prepare the ingredients

    Rinse the canned kidney beans and chickpeas under cold water and drain. Set aside. Chop the onion, mince the garlic, and grate the ginger.

Cooking

  1. 2

    Sauté the onion and spices

    In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant. Add the chopped onion and cook until it turns translucent, about 5 minutes.

  2. 3

    Add garlic and ginger

    Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until the garlic is golden.

  3. 4

    Add spices and tomatoes

    Add the coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well to combine and cook for 1-2 minutes. Then add the diced tomatoes and cook until softened, about 5 minutes.

  4. 5

    Combine beans and water

    Add the rinsed kidney beans and chickpeas to the pan. Pour in the water and mix well. Bring the mixture to a simmer.

  5. 6

    Simmer the mixture

    Reduce the heat to low and cover the pan. Let it simmer for about 15-20 minutes, stirring occasionally. Adjust seasoning with salt if needed.

Serving

  1. 7

    Garnish and serve

    Once the beans are cooked and the flavors have melded, remove from heat. Garnish with freshly chopped cilantro before serving. Enjoy your Masala Beans hot with rice or bread!

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