Red Speckled Beans Recipe – Authentic Indian Potato & Bean Curry

Last Updated on 4 months by Neha Deshmukh

Red Speckled Beans Recipe – Authentic Indian Potato & Bean Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful potato and red speckled bean curry. It’s a dish my nani (grandmother) used to make, and the aroma always filled the house with warmth. It’s a little different from your usual chole or rajma, but trust me, it’s absolutely delicious! This recipe is a beautiful blend of spices and textures, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This red speckled bean curry (or lal chole as some call it) is a delightful change of pace. It’s hearty, satisfying, and packed with flavour. The beans have a lovely, slightly nutty taste that pairs perfectly with the potatoes and aromatic spices. Plus, it’s a fantastic way to add more plant-based protein to your diet. It’s a little bit of effort, but so worth it!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup dry red speckled beans
• 2 tbsp vegetable oil (or ghee for extra richness!)
• 1 onion, chopped
• 2 bay leaves
• 2 small cinnamon sticks
• 1 star aniseed
• 1 sprig curry leaf
• 1 tsp ginger/garlic paste
• 0.5 tsp cumin seeds
• 0.5 tsp ground coriander
• 0.5 tsp turmeric powder
• 0.25 tsp ground soomph/fennel
• 1 tbsp medium masala (like chole masala)
• 2 tsp Kashmiri chilli powder
• 2 small roma tomatoes, pureed
• 2 potatoes, peeled and cubed
• Salt, to taste
• Water, as needed

Ingredient Notes

Let’s talk about a few key ingredients!

• Red Speckled Beans: These are the stars of the show! They have a beautiful colour and a slightly firmer texture than kidney beans. You can usually find them at Indian grocery stores or online. If you can’t find them, you can substitute with kidney beans, but the flavour will be slightly different.
• Kashmiri Chilli Powder: Don’t skip this! It’s what gives the curry that gorgeous, vibrant red colour and a mild, fruity flavour. It’s not about the heat, it’s about the hue!
• Soomph/Fennel: This might seem unusual in a bean curry, but trust me, it adds a lovely subtle sweetness and depth of flavour. It’s a secret ingredient my nani always used.
• Regional Variations: Bean curries are incredibly diverse across India. In some regions, they’re drier, almost like a bhaji. Others use coconut milk for a South Indian twist. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the red speckled beans in warm water for about an hour. This helps them cook faster and more evenly. After soaking, give them a good rinse and then boil them in fresh water until they’re tender but still hold their shape. Set aside.
2. Now, heat the oil or ghee in a large pot or Dutch oven over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know they’re releasing their flavour!
3. Add the cinnamon sticks, bay leaves, star aniseed, and curry leaves. Fry for about 30 seconds until fragrant.
4. Add the chopped onion and sauté until it turns golden brown and softened. Patience is key here – a well-browned onion is the foundation of a great curry.
5. Stir in the ginger-garlic paste and cook for another minute until you can smell its lovely aroma.
6. Time for the spices! Add the turmeric, coriander, fennel, masala, and Kashmiri chilli powder. Stir well to combine and cook for a minute, adding a splash of water if needed to prevent burning.
7. Add the cubed potatoes and sauté for 2-3 minutes, coating them in the spice mixture. Then, pour in the tomato puree and cook until it thickens slightly.
8. Pour in about ½ cup of water, cover the pot, and simmer until the potatoes are partially cooked – about 10-15 minutes.
9. Finally, add the cooked beans, salt, and another ½ cup of water. Simmer, covered, until the potatoes are tender and the gravy has thickened to your liking. This usually takes another 15-20 minutes.
10. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcrowd the pot when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• My Family’s Secret: My aunt always adds a pinch of hing (asafoetida) to the tempering for an extra layer of flavour.
• Coconut Milk: For a creamier, South Indian-inspired curry, add ½ cup of coconut milk during the last 5 minutes of cooking.
• Spinach: Stir in a handful of chopped spinach during the last few minutes for added nutrients and colour.

Vegan Adaptation

This recipe is easily made vegan! Simply ensure you use vegetable oil instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the ingredients in your masala blend to ensure it doesn’t contain any gluten.

Spice Level Adjustment

• Mild: Reduce the Kashmiri chilli powder to 1 tsp.
• Medium: Use the recipe as written.
• Hot: Add ½ tsp of red chilli powder along with the Kashmiri chilli powder.

Festival Adaptations

This curry is perfect for a hearty meal during festivals like Navratri or Diwali. For fasting-friendly versions during Navratri, omit the onion and garlic and use rock salt instead of regular salt.

Serving Suggestions

Serve this red speckled bean curry with:

• Steaming hot rice
• Fluffy naan or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What are Red Speckled Beans and where can I find them?

Red speckled beans, also known as rajma chitra or lal chole, are a type of kidney bean with a beautiful mottled pattern. You can find them at Indian grocery stores or online retailers.

Can I use other types of beans in this recipe?

Yes, you can! Kidney beans are the closest substitute, but the flavour will be slightly different. Pinto beans or even chickpeas can also work in a pinch.

How can I adjust the spice level of this curry?

Adjust the amount of Kashmiri chilli powder and red chilli powder to your liking. Remember, Kashmiri chilli powder adds colour more than heat!

What is the best way to serve this bean curry?

It’s delicious with rice, naan, roti, and a side of raita. It’s a complete and satisfying meal!

Can this curry be made ahead of time?

Absolutely! You can make it a day or two in advance. The flavours will actually develop and deepen over time. Just reheat gently before serving.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out for you!