Black-Eyed Bean & Mushroom Curry Recipe – Authentic Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Black-Eyed Bean & Mushroom Curry Recipe – Authentic Indian Comfort Food

Hey everyone! I’m so excited to share this recipe with you – it’s a Black-Eyed Bean & Mushroom Curry that’s become a real favorite in my kitchen. It’s hearty, flavorful, and surprisingly easy to make. I first stumbled upon a similar version during a trip to North India, and I’ve been tweaking it ever since to get it just right. It’s the kind of dish that feels like a warm hug on a plate, perfect with a side of fluffy rice or warm roti.

Why You’ll Love This Recipe

This curry is a wonderful blend of textures and tastes. The earthy black-eyed beans pair beautifully with the umami-rich mushrooms, all simmered in a fragrant, spiced tomato-based gravy. It’s a complete meal in itself, packed with protein and flavor. Plus, it’s a fantastic way to enjoy a slightly different, yet incredibly satisfying, Indian curry experience.

Ingredients

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

• 1 cup black-eyed beans
• 2 medium-sized tomatoes
• 3 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon cumin seeds
• ½ cup onion & ginger-garlic paste
• 1 ½ cups crimini mushrooms
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• As per taste salt
• ¼ cup fresh cream
• 1 teaspoon sugar
• ¼ teaspoon garam masala powder
• 1 teaspoon Kitchen King Masala/curry powder

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Black-Eyed Beans: A Nutritional Powerhouse

Black-eyed beans (also known as lobia in Hindi) are a fantastic source of protein and fiber. I prefer to soak them overnight for quicker cooking and better digestibility. About 250g of dried beans will yield 1 cup.

Crimini Mushrooms: Umami & Texture

I love using crimini mushrooms (baby bellas) for their earthy flavor and firm texture. They really add depth to the curry. You could also use button mushrooms if that’s what you have on hand – around 200g is perfect.

Spice Blend: The Heart of Indian Flavor

• Kitchen King Masala/Curry Powder: This is a classic Indian spice blend that adds a wonderful complexity. If you can’t find it, you can substitute with a good quality curry powder, but the flavor won’t be quite the same.
• Garam Masala: This finishing spice blend adds warmth and aroma. A little goes a long way!

Olive Oil: A Modern Twist on Traditional Cooking

While many traditional Indian recipes use mustard oil or vegetable oil, I find olive oil adds a lovely subtle flavor. Feel free to use your preferred cooking oil, though! About 45ml is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the soaked black-eyed beans with salt and 3 cups (720ml) of water for 6 whistles. Then, reduce the heat and simmer for another 10 minutes. This ensures they’re perfectly tender.
2. While the beans are cooking, sauté the chopped crimini mushrooms in 1 tablespoon (15ml) of olive oil until they’re golden brown and slightly softened. Set them aside – we’ll add them back in later.
3. In a large pot or deep pan, heat 3 tablespoons (45ml) of olive oil. Add the cumin seeds and bay leaf and let them sizzle for a few seconds until fragrant. This is where the magic begins!
4. Now, add the onion-ginger-garlic paste and cook until it turns golden brown and fragrant – about 5-7 minutes. Don’t rush this step; it builds the flavor base.
5. Stir in the chopped tomatoes and cook until they soften and break down. Then, add the coriander powder, red chili powder, turmeric powder, and Kitchen King Masala. Add about ½ cup (120ml) of water to create a thick masala base. Cook for a few minutes, stirring constantly, until the oil starts to separate from the masala.
6. Combine the cooked black-eyed beans and sautéed mushrooms with the masala. Simmer for 7-8 minutes, allowing the flavors to meld together beautifully.
7. Finally, finish with a swirl of fresh cream, a teaspoon of sugar (it balances the acidity!), and a sprinkle of garam masala powder. Cook briefly for another minute or two, then serve hot with rice or bread.

Expert Tips

• Don’t overcook the beans! You want them tender, but not mushy.
• Adjust the amount of chili powder to your spice preference.
• A pinch of kasuri methi (dried fenugreek leaves) added at the end adds a lovely aroma.

Variations

• Vegan Adaptation: Simply skip the fresh cream! The curry will still be incredibly flavorful. You can add a tablespoon of cashew cream for a similar richness.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your Kitchen King Masala to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili.
• Regional Variations: In North India, you might find this curry made with a touch of yogurt. In South India, a squeeze of lemon juice is often added for brightness. My grandmother always added a small piece of jaggery instead of sugar!

Serving Suggestions

This curry is fantastic with:

• Steamed basmati rice
• Warm roti or naan bread
• 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. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

What are black-eyed beans called in India?

Black-eyed beans are commonly known as lobia in Hindi and other Indian languages.

Can I use dried mushrooms instead of fresh?

Yes, you can! Use about 50g of dried mushrooms, rehydrated in hot water for 30 minutes before sautéing.

What is Kitchen King Masala and can I substitute it?

Kitchen King Masala is a popular Indian spice blend. If you can’t find it, you can substitute with a good quality curry powder, but the flavor profile will be slightly different.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes uncovered to allow some of the liquid to evaporate.

Can this curry be made ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will meld together even more beautifully. Just reheat gently before serving.