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black beans curry indian recipe

Black Beans Curry Indian Style Recipe

Black beans curry prepared with Indian spices is so rich, delicious, healthy and it goes great with a bowl of cooked white rice or brown rice and also you can enjoy it as a side dish with Indian flatbread like naan, chapathi (roti) etc.
Course Side Dish
Cuisine Indian
Keyword black beans curry, black beans indian recipe
Prep Time 15 minutes
Cook Time 30 minutes
soaking time for beans 8 hours
Servings 6
Calories 349kcal


  • 1.5 cups dry black beans
  • 3 medium sized potatoes
  • 1 large onion
  • 3 cloves garlic crushed
  • 3 medium sized tomatoes
  • 3 cups water (extra water as needed for soaking the beans)
  • ¼ cup heavy cream
  • salt as needed

spice powders

  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 tablespoons coriander powder
  • ½ teaspoon cumin seeds powder
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder

for seasoning

  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • 4 red chilies dried broken
  • 1 string curry leaves make sure no water content



  • Wash the black beans and soak in enough water for about 6 to 8 hours or overnight for best results.
  • After soaking, discard the water used for soaking the beans, rinse the black beans again in fresh water and keep it aside.
  • Wash and peel the onion, slice in thin long slices.
  • Wash and chop the tomatoes in small sized pieces.
  • Wash and peel the potatoes, cut in medium sized pieces. Keep all chopped veggies separately.

Making The Black Bean Curry

  • Heat 1 tablespoon of oil in a large sized pressure cooker (6 quart is enough) and add the sliced onions.
  • Saute the onions in medium heat for about 7 to 8 minutes until the onions are lightly sauteed.
  • Add the garlic and saute for another 2 minutes.
  • Add the tomatoes and stir fry the contents for another 2 minutes.
  • Add the potatoes and black beans, mix everything well.
  • Add the 3 cups of water and salt, mix the contents.
  • Now add all the spice powders and mix again.
  • Close the pressure cooker with lid, and switch on the stove. Once the steam starts coming, cook for about 10 to 12 minutes of time or until 3 whistles come. Wait for the pressure cooker to cool down.
  • Once the pressure cooker is cooled enough, open the cooker, stir the contents and in medium heat, simmer the contents for about 6 to 7 minutes or until the gravy is just enough. In case if the gravy is less for your preference, you may add little more water according to the consistency you prefer.
  • Add the heavy cream, mix well and switch off the stove. Make sure to keep the pressure cooker away from heat once you have added the heavy cream.

For The Seasoning

  • In a small pan, heat one tablespoon of oil.
  • Add the cumin seeds and lightly fry the cumin seeds.
  • Add the onion powder, garlic powder and also add the broken dried red chilies and curry leaves. Mix well and quickly (the onion powder and garlic powder will get burnt soon) pour this mixture over the prepared black beans curry and gently mix in. Now the delicious black beans curry is ready to be served. Serve with rice, chapathi, poori etc.


Calories: 349kcal | Carbohydrates: 54g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 1485mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1006IU | Vitamin C: 73mg | Calcium: 135mg | Iron: 7mg