Lucknowi kitchens keep their double beans doi close to the chest — this version follows the house rules: slow masala, honest heat. About 40 minutes from fridge to table.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🧀Yogurt1 cup, whisked
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🫙Mustard Oil2 tbsp
🧀Butter Beans250 g, chopped
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the mustard oil in a heavy pot until it shimmers.
2
Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Whisk the yogurt smooth and stir it in off the boil, a spoon at a time, so the doi never curdles.
6
Add the butter beans, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Hot water, never cold; dull gravy is a temperature mistake.
