Mixed Bean Masala

Makes 6 servings

  • 1 onion
  • 2 cloves garlic
  • 1-inch piece of ginger, peeled
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt (more if canned tomatoes are unsalted)
  • 1 28-ounce can chopped tomatoes
  • 2 15-ounce cans beans, drained and rinsed
  • 2 tablespoons cilantro, coarsely chopped, plus more for serving
  • Chopped fresh chilies or red pepper flakes to taste (optional)
  • Fragrant Yellow Rice, for serving (recipe below)
  • Plain yogurt, for serving (optional)


Roughly chop the onions, garlic and ginger. Process in a food processor or blender until a smooth paste forms, adding up to 1 tablespoon water if needed.

Heat the oil in a large saucepan over medium heat and add the cumin, garam masala and coriander. Fry the spices for 1 to 2 minutes, stirring frequently, until fragrant. Add the onion-ginger paste and cook for another 2 minutes, stirring, until most of the added water has evaporated. Add the salt, tomatoes, beans, cilantro and chilies or pepper flakes, if using. Bring to a boil and lower heat. Simmer uncovered 30 minutes, stirring occasionally. Taste and adjust seasoning. Garnish with additional chopped cilantro and serve over rice, with a dollop of yogurt on the side.