black cumin seed oil cooking

VEGAN WHITE BEAN CHILI

This flavorful vegan white bean chili is a quick and healthy weeknight dinner that comes together in just 45 minutes. Made with wholesome, plant-based ingredients like white beans, potatoes, lime, and corn, and seasoned with a delicious blend of spices, it’s the ultimate comfort food. While the recipe is designed for stovetop cooking, instructions for the Instant Pot and slow cooker are also included.

INGREDIENTS

  • 2 tbsp olive oil (30 ml)
  • 1 medium onion diced (2 cups, 250 g)
  • 1 jalapeño seeded and minced (2 tbsp, 25 g)
  • 2 cloves garlic minced (1 tbsp, 10 g)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp ground thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp red chili flakes (optional)
  • 1 tsp salt
  • 2 medium potatoes peeled and diced (3 heaping cups, 525 g)
  • 4 cups vegetable broth (1000 ml)
  • 3 (540 ml) cans white kidney beans, drained and rinsed (approx. 7.5 cups)
  • 2 cups frozen corn (225 g)
  • 1/2 cup chopped fresh cilantro (20 g)
  • Zest and juice of 1 lime (approx. 1/8 cup juice and 1 tbsp zest)
  • Fresh cracked black pepper, for serving
  • Finely chopped green onion, for serving

INSTRUCTIONS

  • Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño. Cook for about 5 minutes until the mixture is fragrant and onions are translucent.
  • Toast the Spices: Stir in cumin, smoked paprika, chili powder, thyme, oregano, and optional chili flakes. Sauté for another 2-3 minutes to enhance the flavors.
  • Add Potatoes and Broth: Stir in diced potatoes and vegetable broth. Bring the mixture to a simmer and cook uncovered for 10 minutes or until the potatoes are fork-tender.
  • Incorporate Beans: Add the drained and rinsed white kidney beans. Continue to simmer gently for 15-20 minutes.
  • Thicken the Chili: Use a potato masher or immersion blender to lightly mash some of the beans and potatoes, creating a thicker, creamier texture. Alternatively, blend 1-2 cups of the chili in a blender or food processor, then return it to the pot and stir well.
  • Finish with Fresh Ingredients: Fold in frozen corn and chopped cilantro, then turn off the heat. Stir in lime juice, lime zest, and fresh cracked black pepper.
  • Serve and Enjoy: Ladle the chili into bowls and garnish with finely chopped green onions. Add optional toppings like avocado, tortilla chips, or your favorite chili toppings.

NOTES

  • Storage: Let the chili cool completely, then transfer to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Reheating: Warm on the stovetop or in the microwave until hot.

Enjoy this cozy, satisfying dish that’s perfect for any occasion!

VEG GALOUTI KABAB

Welcome to the incredibly flavorful and surprisingly simple Veg Galouti Kababs recipe, a vegetarian twist on the iconic Awadhi meat Galouti Kababs. These wholesome kababs are packed with a delightful blend of exotic ingredients, offering a rich mix of flavors and textures. Perfect for your next gathering, these delectable treats are sure to impress and serve a crowd effortlessly.

INGREDIENTS

Galouti Kebab Spice Mix:

  • 1 teaspoon Stone flower powder (Dagad Phool/Pathar Phool)
  • 3 Whole Black Cardamoms (Sabut Kali Elaichi)
  • 5 Green Cardamoms (Hari Elaichi)
  • 2-inch Cinnamon Stick (Dalchini)
  • 2 Mace (Javitri)
  • 1½ teaspoons Coriander seeds (Sukha dhaniya)
  • 1½ teaspoons Black Peppercorns (Sabut Kali Mirch)
  • 3 Cloves (Laung)
  • 1 teaspoon Shahi Jeera (Black cumin seeds)
  • ½ teaspoon Nutmeg Powder (Jaiphal)
  • 1 teaspoon Edible dried rose petals

For Kebab Mixture:

  • 1½ cups Kidney Beans (boiled)
  • 1 medium Potato (boiled and peeled)
  • 2 small Green Chilies
  • 12 Cashews (toasted)
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • ¾ teaspoon Kashmiri Red Chili Powder
  • 3 tablespoons Fried onions (Birista)
  • 2 tablespoons Cornstarch (or roasted besan)
  • 3 tablespoons Cilantro leaves
  • Salt to taste
  • Ghee/oil for frying

INSTRUCTIONS

Soak Kidney Beans:

  • Rinse the kidney beans thoroughly to remove any debris.
  • Soak them in water for 6-8 hours (or overnight) to allow them to expand.
  • After soaking, drain and rinse the beans well.

Cook the Beans:

  • Place the soaked beans in an Instant Pot, covering them with water.
  • Seal the lid and set to ‘Pressure Cook’ for 8 minutes on high pressure.
  • After the cooking time, allow the pressure to release naturally. Open the lid carefully once the pin drops.
  • Drain the beans and let them air dry on a kitchen towel to remove excess moisture.

Dry Roast the Spices:

  • In a heavy-bottomed pan, dry roast the whole spices (black cardamom, green cardamom, cinnamon, cloves, coriander seeds, black peppercorns, and mace) for 3-4 minutes over medium heat until fragrant. Stir frequently to avoid burning.
  • Lower the heat, add the Shahi Jeera, and sauté for another minute.
  • Turn off the heat and stir in the dried rose petals. Allow the spices to cool completely.
  • Once cooled, blend the spices to a fine powder and sift the mixture to remove any larger bits.

Prepare the Veg Galouti Mixture:

  • In a food processor, combine toasted cashews, ginger-garlic paste, green chilies, fried onions, galouti spice mix, and cilantro leaves. Pulse until the mixture is coarse and grainy.
  • Add the boiled kidney beans to the food processor and blend until smooth, creating a paste-like consistency.
  • Transfer the mixture to a large bowl and add the mashed boiled potato, salt, red chili powder, and cornstarch (or roasted besan). Mix everything thoroughly until well combined.

Shape the Kebabs:

  • Refrigerate the kebab mixture for 30 minutes to make it easier to shape.
  • Once chilled, scoop out golf-sized portions of the mixture and form them into round kebabs or patties.

Cook the Kebabs:

  • Heat oil or ghee in a skillet. Shallow fry the galouti kebabs, turning them occasionally to ensure both sides are golden brown and crisp. This should take about 2-3 minutes per side.
  • Once cooked, remove the kebabs from the skillet and drain on paper towels. Continue frying the remaining kebabs.

Serve:

  • Serve the kebabs warm. They’re sure to wow your guests with their tender, flavorful interior and crisp exterior!