Black Bean Curry is a protein-packed, flavorful, easy-to-make side dish prepared using black beans and aromatic spices. This is a simple vegetarian black bean recipe.
You can also check out our popular black beans and rice or cilantro lime rice served with black beans.
Black Bean Curry - Indian Style
This black bean curry, also called black bean masala, is a simple recipe made using basic Indian spices. This dish can be made in less than 30 minutes using canned beans.
These curried black beans can be served with steamed rice, cilantro lime rice, or flatbreads like homemade naan, tortillas, etc.
Ingredients
Black Beans: Canned or dried black beans can be used.
Garam masala powder: Easily available in any grocery store. If not found, you can also use curry powder.
Spices and powders: Bay leaf, cumin seeds, turmeric powder, and coriander powder are added to enhance the flavors.
Yogurt: Adds a tangy flavor. Sour cream or coconut cream also works.
Other ingredients: Onion, ginger, garlic, green chile, and tomatoes are the base for any popular Indian gravy or curry.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
How to cook black beans from scratch?
- Cook the black beans in the instant pot or pressure cooker.
- Wash and soak the black beans in water overnight. This reduces the cooking time and phytic acid.
- Pressure cooker: Add black beans and water approximately 3 cups and pressure cook for three whistles. One on high flame and another two on medium flame. Let the pressure release naturally.
- Instant pot: Add beans with 3 cups of water to your IP. Pressure cook on HIGH for 20 to 25 minutes. Let the pressure release naturally. Twenty minutes for firmer beans.
- Regular pot: Add black beans in a pot with 5 to 6 cups of water. Bring it to a boil and cook on a medium flame for 40 minutes or until the black beans are cooked completely.
- If using canned beans, skip this step. But make sure you rinse and drain before using it in the recipe.
How to make curried black beans?
- Heat oil in a pan. Add bay leaf and cumin seeds and saute for 30 seconds.
- Now add the onion, garlic cloves, green chilie, ginger and saute till onions turn translucent.
- Add the tomatoes and cook until it becomes soft.
- To this, add garam masala, red chile powder, turmeric powder, coriander powder, and yogurt with a little water and cook for 2 to 3 minutes.
- Now add the cooked beans, water for desired consistency, and salt to taste, and bring it to a nice boil and simmer for 10 minutes until all the flavors combine.
- You can also mash a laddle full of black beans for thick gravy consistency.
- Garnish it with coriander leaves or cilantro.
- Drizzle lemon juice if desired. Serve hot and enjoy.
Tips
- I have used the water in which black beans are cooked to make this curry. You can use broth, or coconut milk can be used to make it more flavorful.
- Adjust the spices to taste.
- For creamy curried black beans, add heavy cream or coconut cream. You can also take ½ cup of cooked black beans in a bowl, mash, and add it to make a thick gravy.
- Want to make it even more healthier? Add spinach, potatoes, cauliflower, capsicum, or bell peppers.
- Kasuri methi (crushed fenugreek leaves) can also be added for authentic restaurant-style flavors.
- This is a mild version of gravy. For strong, bold flavors, increase the amount of garam masala and coriander powder by another ½ teaspoon each.
- I sometimes even add lemon juice and amchur powder for tangy flavors.
Serving suggestions
- Black bean curry can be served with garlic turmeric rice, cilantro lime rice, or steamed rice.
- Serve it as a side with grilled meat, guacamole, and salsa.
- To soak up the gravy, serve it with Indian naan, Indian roti, Tortillas, pita bread, avocado flatbread, etc.
Recipe FAQs
Black beans similar to rajma and kidney beans are called black turtle beans in India. In Maharastra, they are called Kala Ghevada and karuppu kaaramani in Tamil.
Any leftovers can be stored in the refrigerator for 4 to 5 days. Reheat with a little water if needed, and garnish with cilantro.
Black beans can be easily substituted with chickpeas, pigeon peas, kidney beans, white beans, great northern beans, or mixed beans. It all tastes good.
1 cup dried black beans yield about 3 cups of cooked beans.
More black bean recipes
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Recipe card
Black Bean Curry | Curried Black Beans
Equipment
- Pot
Ingredients
- 1 cup Dried black beans (or 3 cups canned black beans)
- 1 tablespoon Vegetable oil
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 Onion chopped
- 3 Garlic cloves chopped
- 1 inch Ginger grated
- 1 Green chilie or Jalapeno chopped
- 2 Tomatoes check tips
- ½ teaspoon Garam masala powder
- ½ teaspoon Red chile powder / Cayenne powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- 2 tablespoon Yogurt or sour cream optional
- Salt - to taste
- ¼ cup Cilantro or coriander leaves finely chopped (optional)
- Lime juice optional
Instructions
How to cook black beans from scratch?
- Cook the black beans in the instant pot or pressure cooker.1 cup Dried black beans
- Wash and soak the black beans in water overnight. This reduces the cooking time and phytic acid.
- Pressure cooker: Add black beans and water approximately 3 cups and pressure cook for three whistles. One on high flame and another two on medium flame. Let the pressure release naturally.
- Instant pot: Add beans with 3 cups of water to your IP. Pressure cook on HIGH for 20 to 25 minutes. Let the pressure release naturally. Twenty minutes for firmer beans.
- Regular pot: Add black beans in a pot with 5 to 6 cups of water. Bring it to a boil and cook on a medium flame for 40 minutes or until the black beans are cooked completely.
- If using canned beans, skip this step. But make sure you rinse and drain before using it in the recipe.
How to make curried black beans?
- Heat oil in a pan. Add bay leaf and cumin seeds and saute for 30 seconds.1 tablespoon Vegetable oil, 1 Bay leaf, 1 teaspoon Cumin seeds
- Now add the onion, garlic cloves, green chilie, ginger and saute till onions turn translucent.1 Onion chopped, 3 Garlic cloves chopped, 1 inch Ginger grated, 1 Green chilie or Jalapeno chopped
- Add the tomatoes and cook until it becomes soft.2 Tomatoes
- To this, add garam masala, red chile powder, turmeric powder, coriander powder, and yogurt with a little water and cook for 2 to 3 minutes.½ teaspoon Garam masala powder, ½ teaspoon Red chile powder / Cayenne powder, ¼ teaspoon Turmeric powder, ½ teaspoon Coriander powder, 2 tablespoon Yogurt or sour cream
- Now add the cooked beans, water for desired consistency, and salt to taste, and bring it to a nice boil and simmer for 10 minutes until all the flavors combine.Salt - to taste
- You can also mash a laddle full of black beans for thick gravy consistency.
- Garnish it with coriander leaves or cilantro.¼ cup Cilantro or coriander leaves
- Drizzle lemon juice if desired. Serve hot and enjoy.Lime juice
Notes
- I have used the water in which black beans are cooked to make this curry. You can use broth, or coconut milk can be used to make it more flavorful.
- Adjust the spices to taste.
- For creamy curried black beans, add heavy cream or coconut cream. You can also take ½ cup of cooked black beans in a bowl, mash, and add it to make a thick gravy.
- Want to make it even more healthier? Add spinach, potatoes, cauliflower, capsicum, or bell peppers.
- Kasuri methi (crushed fenugreek leaves) can also be added for authentic restaurant-style flavors.
- This is a mild version of gravy. For strong, bold flavors, increase the amount of garam masala and coriander powder by another ½ teaspoon each.
Nutrition
Note: We originally posted this recipe in March 2016. It has now been modified in Sept 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Mullai Madavan
Simple & delicious, the best accompaniment for roti. Love the addition of yogurt in the gravy.
Kushi
Thank you dear 🙂
Conchetta
You had me at Black beans with Curry- Yum! This is the recipe that starts cravings...so good. Great site
Srividhya
I second mullai. Delicious n healthy gravy.
Kushi
Thank you Sri 🙂
veena
recently I have been using black beans in most of my cooking too.. yum! super tempting clicks
Kushi
Thank you Veena 🙂