Bean Salad with Indian Spices

Directions

To make the sauce:
1. Warm the ghee and olive oil together over a medium flame.
2. Add cumin seeds and let them heat for about a minute.
3. Add half of the chopped onions (~1/2 cup), lightly brown them in the oil (3-5 minutes). Add a small sprinkle of salt to the onions to help them cook nicely.
4. Add ginger-garlic paste while onions are browning.
5. When the onions are translucent, add the cashews, chili powder, coriander powder, and fenugreek (methi).
6. Add half of the tomatoes (~1/2 cup) and cook for another 2-3 minutes until they start to soften.
7. Now add the water and simmer on a low-medium flame for another few minutes.
8. Add tomato ketchup (or tomato paste) to help add color and flavor.

You can blend the sauce if you like a smoother texture. Some people also add a little cream or garam masala, but I skipped all of these steps since I was using it for bean salad.


For the salad:
1. Drain the black-eyed peas, black beans, hominy (you can also use yellow corn), and olives into a strainer. Rinse well and move to a large bowl.
2. Add the chopped peppers (red & green both) as well as the remaining uncooked tomatoes & onions to the bowl. Mix well. You should now have a very colorful bowl of goodies!
3. Once the makhani sauce is cool, pour enough of it over the salad to coat it lightly. If you you have some left over, this is a great sauce for chicken, tofu, or paneer!
4. Small amount of salt & pepper to taste.

Serve chilled.


*** Note: this recipe will make enough for a summer party. If you just want enough for a family dinner, consider using dried beans instead of canned since you'll be able to control portions more easily. Also, you can always used canned picante if you don't have time or don't want to use a makhani sauce! :)