Dhaba Style White Beans Masala Recipe (Easy Indian White Bean Curry)

There is something deeply satisfying about a proper dhaba-style curry - it’s unpretentious, robust, and made to be eaten hot with fresh roti. This white beans masala follows that tradition closely, using simple pantry spices and a classic onion-tomato base, finished with a fragrant tarka poured right at the end. It is an easy Indian white bean curry that delivers big flavour with very little fuss, making it perfect for both weeknight meals and slow weekend cooking.

Ingredients

1 tbsp neutral oil

1 tsp cumin seeds

1 bay leaf

1 small cinnamon stick

1 jar cooked white beans (drained)

1 medium onion, finely chopped

1 tsp ginger garlic paste

1/2 inch fresh ginger, chopped

2 tomatoes, chopped

1/2 tsp turmeric

1 tsp coriander powder

1 tsp dried fenugreek leaves

Salt to taste

1 mild green chilli, chopped

For the tarka (tempering)

1 tsp oil

1 tsp butter

1/2 tsp cumin seeds

Pinch of asafoetida

1–2 dried red chillies

1 tsp Kashmiri red chilli powder

Garnish

1/2 tsp garam masala

Fresh coriander leaves

Method

Heat the oil in a pan over medium heat. Add cumin seeds, bay leaf, and cinnamon stick, and let them sizzle until fragrant.

Add the chopped onion and cook until evenly golden, around 8–10 minutes. This step builds the base flavour, so give it time.

Add the chopped ginger and ginger garlic paste, and cook until the raw aroma disappears.

Reduce the heat and add turmeric, coriander powder, and dried fenugreek leaves. Mix well and add a small splash of water to prevent the spices from catching.

Add the chopped tomatoes along with salt, and cook on medium heat for 5–6 minutes until soft and pulpy.

Stir in the white beans, mixing well so they are coated in the masala. Add around 50 ml warm water if you prefer a slightly looser gravy. Cover and simmer until the curry is gently bubbling.

In a separate pan, prepare the tarka by heating oil and butter. Add cumin seeds, asafoetida, and dried red chillies. Finish with Kashmiri red chilli powder and immediately pour over the beans.

Switch off the heat and finish with garam masala and fresh coriander leaves.

Serve hot with roti or steamed rice.