Canellini beans and Green Peas

 

Df, Ef, Nf, Ve, V, Gf

 

 

Serves 4

 

60ml | 4 tablespoons cooking oil 

1 green finger chilli (optional) 

½ teaspoon Panch Puran

1 large onion

15 curry leaves

1 tablespoon finely grated ginger

1 tablespoon finely grated garlic

1 teaspoon Yak Yeti Yak masala

1 teaspoon salt plus to taste

4 medium cooking tomatoes

480g | 2 tins cooked and drained Canellini beans

200g | 2 cups frozen green peas

 

Method

Split the chilli lenthways keeping the stalk intact 

Peel and finely slice the onion, it is best to slice the onion lengthwise from root to tip

Roughly chop the cooking tomatoes

Heat the oil in the pan until it is shimmering, add the panch puran and the green chilli. Once the chilli skin browns add the onions and salt, continue to fry stirring occasionally until the onion turns translucent and starts to brown at the edges. Add garlic, ginger, Yak Yeti Yak masala and curry leaves continue to stir-fry until the masala and garlic start to stick on the bottom of the pan. Add tomatoes and cook stirring, as the tomatoes  melt to make a sauce, continue to cook your gravy on a medium heat to evaporate most of the water from the tomatoes. Your tomato mixture will start to stick on the bottom of the pan, you will need to be a little vigilant at this stage, keep allowing the mixture to stick a little then scrape the pan to stop it from burning. Once you get to the stage when you can’t scrape the juices from the bottom of the pan add water stir the mixture to lift all the juices from the pan and allow your gravy to bubble for 5 minutes.

To finish add the canellini beans and the peas, continue cooking untill the beans and peas are heated through.  Check for salt and serve.

Notes

  • If you don’t have curry leaves it’s fine to leave them out
  • No fresh tomatoes use 1 tin of tomatoes instead of fresh 
  • No beans? use chickpeas or even baked beans in times of desparation, just remember to drain and wash the sause off the baked beans before you add them to your sauce