This Indian Bites leans on tomato and cream to do the heavy lifting. We sear the Black Bean for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and cream elements, and pat the black bean dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the black beans and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the garam masala and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Indian
Members
A spiced take on Salmon Bisque, built on tamarind and jaggery and finished the way we like it....
Indian This Indian Salad leans on ginger and green chilli to do the heavy lifting. We bake the Turkey...
Indian Weeknight-friendly Aubergine Tart with the coconut and curry leaf we come back to again and...
Indian
Members
The kind of Indian plate you make on repeat. garam masala, a proper bake, and a finish of fresh...