Dhaba Chicken White Beans (1 Pan, 25 Minutes)

Older Vegan (that doesn't mind the odd lapse) that finds cooking about finding flavours, textures, combinations of food that work for yourself. Anyone else is a bonus!

2 teaspoons oil

½ teaspoon cumin seeds

2 bay leaves

1" cinnamon stick

1 ½ cups ( 240 g) chopped red onion

¼ teaspoon salt

1 tablespoon ground coriander

1 teaspoon Kashmiri chili powder or use paprika

1 teaspoon garam masala (or use a mix of ½ teaspoon each ground coriander, ground cumin, and generous pinches of cardamom, cinnamon, black pepper.

½ teaspoon dried fenugreek leaves (Kasuri methi)

2 tablespoons ginger garlic paste or 4 cloves garlic minced , ½ inch ginger minced

1 tablespoon tomato paste

¼ cup ( 59.15 ml) non-dairy yogurt use soy-free and/or nut-free if needed, use non dairy cream like cashew or coconut cream as substitute

¼ teaspoon salt

1 cup ( 236.59 ml) water or vegetable stock

15 ounce ( 425.24 g) can of white beans, drained, such as butter beans, cannellini beans, or great northern beans ,drained. Or 1.5 cups cooked beans. Or use cooked lentils or crisped tofu

¼ cup ( 39 g) frozen spinach thawed

red pepper flakes, cilantro, and cashew cream or thinned out non-dairy yogurt for garnish

Note: Ingredients may have been altered from the original.

Directions at veganricha.com

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