This is quite a dry curry perfect for scooping up with fresh naans. I love it. It does take some forward planning as you need to soak the pinto beans overnight. It’s worth the wait.
Once your beans have been soaked and cooked, however the curry can be made in minutes. I often cook the beans in the morning, cover and leave them in a cool place to allow the flavours to develop.
Then when I get in from work, I simply add the rest of the ingredients and voila…dinner in minutes.
This recipe is also delicious served as a vegetarian dish. Just leave the minced beef out and I promise you won’t be disappointed.
International & UK Orders
- 1 500g bag of pinto beans – soaked in water overnight
- 250g minced beef
- 3 tablespoons vegetable oil
- 3 bay leaves
- 1 large onion – finely chopped
- 3 large tomatoes - diced
- 2 green chillies – finely chopped
- 2 tablespoon garlic paste
- 1 teaspoon ginger paste
- A pinch of turmeric
- 1 teaspoon Kashmiri chilli powder
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon garam masala
- 1 tablespoon balti masala - (or just another tablespoon garam masala)
- Salt and pepper to taste
- 3 tablespoons finely chopped coriander
- Rinse the soaked beans and then place in a large stock pot and cover with water. I usually use five parts water to 1 part beans.
- Bring to a boil and and cook for about ten minutes. Then reduce the heat and simmer for about an hour or until the beans are cooked. Cover and set aside until ready to use.
- When you’re ready make the curry, heat the oil in a large balti pan or saucepan.
- Throw in the bay leaves and let them sizzle in the oil for about 30 seconds.
- Now add the chopped onions and fry until lightly browned.
- Pour in the diced tomatoes, chillies, garlic and ginger pastes and stir to combine.
- Add the minced been and the turmeric, chilli powder, cumin, garam masala and coriander powder.
- Stir it all up well.
- When the beef is cooked through, add the beans and their cooking broth. Add water of stock if you would like the curry to have more sauce. I like it so that there is some sauce but you can still stick a large spoon into the pot and it stays sticking straight up.
- Season with salt and pepper to taste and mix in the chopped coriander.
The cast iron balti pan used to make this recipe was supplied to me by my friends at Le Creuset. It’s the best I’ve ever used. You can check out their complete range here.