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Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 4


 

Black-eyed Bean Mushroom Curry!

Black-eyed Bean Mushroom Curry is a spicy Indian curry and an easy side dish, prepared with black-eyed beans, sautéed mushrooms, and spices. Soft and creamy black-eyed beans are full of nutrients, and adding mushrooms make them more enjoyable with a distinct flavor. Addition of spice powder to this black-eyed bean mushroom curry adds more taste. This curry is a beautiful combination of black eyed peas and mushroom, as both are rich in protein and fiber and makes a satisfying meal, and well served with steamed rice, or any of your favorite flatbreads.

Let’s learn to cook Black-eyed Bean Mushroom Curry in easy to understand quick steps.


 

Ingredients:

  • black-eyed bean, washed & soaked in water overnight – 1 cup
  • tomatoes, chopped – 2
  • olive oil – 3 tbsp
  • bay leaf – 1
  • cumin seeds – 1 tsp
  • onion, ginger-garlic paste – ½ cup
  • mushroom, finely chopped – 1 cup
  • coriander powder: 2 tsp
  • chili powder: 1tsp
  • turmeric Powder: 1/2 tsp
  • salt as per taste
  • fresh cream – 1 cup
  • sugar – 1 tsp (optional)
  • garam masala powder – ¼ tsp
  • curry powder – 1 tsp

 

Method:

  1. Take a pressure cooker. Add black eyed beans with salt, 3 cups of water, and cover the lid. Cover the lid, and pressure cook for 6 whistles. Let it cook on low heat for about 10 minutes.
  2. When the cooker has cooled off, open it. Heat a pan, and add 1 tbsp oil to it. Add chopped mushrooms and sauté for 3-4 minutes. Transfer sautéed mushrooms to a plate.
  3. Heat 3 tbsp oil in the same pan. Add cumin seeds, and bay leaf to it.
  4. When cumin seeds start to crackle, add onion, ginger-garlic paste to it. sauté for 5 minutes. Add chopped tomatoes, and saute for 3 minutes.
  5. Now add coriander powder, chili powder, turmeric powder, curry powder, and salt along with ½ cup of water.
  6. Cook for 5 minutes. Add cooked beans, and sautéed mushrooms. Mix well and cook for 7-8 minutes on medium heat.
  7. Add milk cream, sugar, and garam masala powder to it. Cook for another 5-6 minutes. Remove from heat. Serve hot with rice or any of your favorite flatbreads.

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PHOTOGRAPHY NOTES:

Camera: Nikon D7100

Lens: Nikon 35mm f/1.8G AF-S DX Lens

Setup: Used natural sunlight coming from left, and a reflector on the right side of the frame.

Props & Styling:  I used some raw ingredients, a wooden board, and a floral table cloth for styling. I also used a dark wooden board as a background, which are making these curry photos more alive.

Angle: I clicked these photos with 90°, 70°,  50°.

Happy Cooking 🙂

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