Go Back
–+ servings
Indian-style baked beans
Emily Hart

Baked Beans Recipe Indian Flavors 7 Irresistible Tips to Elevate Your Dish

This Indian baked beans recipe offers a delicious twist on the classic with a blend of aromatic spices, including cumin, coriander, and garam masala. Simmered in a rich tomato-based sauce, these beans are a comforting and flavorful dish perfect for pairing with rice, naan, or as a hearty side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 -6 servings
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups dried beans e.g., kidney beans or navy beans
  • 4 cups water for cooking beans
  • 1 tbsp vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1- inch piece ginger grated
  • 1-2 green chilies chopped (optional)
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 1 can 14 oz diced tomatoes
  • ¼ cup tomato paste
  • ¼ cup water or vegetable broth
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

  1. Prepare the Beans: Soak the dried beans overnight. Drain and rinse them before cooking. In a large pot, add the beans and 4 cups of water. Cook for 1-1.5 hours or until tender, then drain and set aside.
  2. Cook the Spices: In a large pan, heat vegetable oil over medium heat. Add cumin seeds and sauté for about 30 seconds. Add chopped onions and sauté until golden brown.
  3. Add Aromatics: Stir in minced garlic, grated ginger, and green chilies. Cook for 1–2 minutes until fragrant.
  4. Make the Sauce: Add ground coriander, garam masala, turmeric powder, diced tomatoes, tomato paste, and water or broth. Simmer for 10-15 minutes, allowing the flavors to meld.
  5. Combine Beans and Sauce: Add the cooked beans to the tomato sauce, stir well, and simmer for another 20-30 minutes, allowing the beans to absorb the flavors.

Nutrition

Calories: 200kcalCarbohydrates: 35gProtein: 10gFat: 4gSodium: 300mgFiber: 8gSugar: 5g

Notes

  • Storage: Leftover Indian baked beans can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.
  • Spice Level: Adjust the amount of green chilies based on your preferred spice level. For a milder version, you can omit the chilies or use a milder variety.
  • Vegan Option: This recipe is naturally vegan, but you can add a dollop of dairy-free yogurt for extra creaminess if desired.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe