Nut-Free Onion Besan Curry
Discover the comforting flavors of our **Nut-Free Onion Besan Curry**, a wholesome and allergy-friendly Indian dish packed with bold spices and a creamy gram flour base. This recipe features caramelized onions, juicy tomatoes, and fragrant curry leaves, all brought together in a smooth, spiced gravy that's perfect for both weeknight meals and special occasions. With no nuts involved, it’s a safe and satisfying option for those with allergies, while still delivering a hearty, protein-rich dish. Best served with warm roti or steaming basmati rice, this one-pot curry is easy to prepare in under 45 minutes, making it a delightful addition to your plant-based or vegetarian recipe repertoire. If you're looking for an authentic Indian curry that’s nut-free, flavorful, and simple to cook, this dish is your perfect pick!
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Recipe Information
Ingredients
- 3 medium onion
- 1 cup besan (gram flour)
- 2 medium tomato
- 2 small green chili
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon mustard seeds
- 10 leaves curry leaves
- 2 tablespoons oil
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
Instructions
Thinly slice the onions and set them aside. Chop the tomatoes and green chilies.
In a large pan, heat the oil over medium heat. Add mustard seeds and let them splutter.
Add the curry leaves and sauté for a few seconds until aromatic.
Add the sliced onions and sauté until they are golden brown.
Add the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw smell disappears.
Add the chopped tomatoes and cook until they soften, about 5 minutes.
In a separate bowl, mix the besan with 2 cups of water, ensuring there are no lumps. Set aside.
Add turmeric powder, red chili powder, coriander powder, and cumin powder to the onion-tomato mixture. Cook for 2 minutes.
Slowly pour the besan mixture into the pan, stirring continuously to avoid lumps.
Add salt and adjust the consistency with more water if necessary. Let the curry simmer for about 10 minutes.
Finally, add garam masala and stir well. Cook for another 2 minutes.
Garnish with freshly chopped cilantro and serve hot with rice or roti.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4842 mg | 210% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 56.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2605 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
