This Kasundi spinach with beans is a delicious and hearty Indian side that’s full of earthy, rustic flavors.
I’m a big fan of using unique, out of the box ingredients in my culinary creations, and when I realized how kasundi, which is essentially a mustard sauce, can be used to add so much flavor to Indian foods, I just knew I had to try my take on it.
But that wasn’t enough- I thought of taking it a step further and using it to make a healthy side dish, and I did.
Ready to try out this recipe? Here’s all you need to know about making it the right way.
Ingredients For the Recipe
You will need just a few simple ingredients to make this Kasundi spinach with beans.
- Oil: 1 tbsp
- Cumin seeds: ½ tsp
- Fenugreek seeds: ¼ tsp
- Carom seeds: ½ tsp
- Nigella seeds: ½ tsp
- Dry red chilies: 1
- Bay leaf: 1
- Onions (sliced): ½ cup
- Potatoes (chopped): ½ cup
- Beans (chopped): 1 cup
- Spinach (chopped): 2 cups
- Tomatoes (roughly chopped): 1 medium
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Salt: 1 tsp
- Kasundi (mustard sauce): 3 tbsps
How to Make the Kasundi Spinach with Beans
Once you have all your ingredients ready, here is what you need to do next to make the kasundi spinach with beans.
Heat oil in a pan. Add the cumin seeds, fenugreek seeds, carom seeds, nigella seeds, dry red chilies, and bay leaf. Saute for 30 seconds.
Next, add the onions, potatoes, and beans. Let them cook for 1-2 minutes.
Add the spinach next and mix well. Let the mixture cook for 2 minutes.
Add the tomatoes next and let them cook for 30-40 seconds.
Add the powdered spices and salt and mix well.
Next, add Kasundi and mix well. Let it cook for a few seconds.
Serve hot as a delicious side dish to your meals.
Frequently Asked Questions
I’ve used potatoes to add a bit more bulk to this side dish, but if you don’t want to use it, you can add some cottage cheese into it instead.
Just remember to cut the cottage cheese into equal sized cubes and pan fry them with a bit of oil until it is light golden brown on all sides before you add it in.
Your leftover kasundi spinach and beans can be stored for up to 3 days in the refrigerator. Just remember to transfer it to a clean container, ideally with an airtight lid to preserve its freshness.
You can then reheat it on the stove top on low heat with a sprinkle of water or in the microwave for a few minutes, making sure you pause at every 30 second interval.
Tips & Tricks to Make the Kasundi Spinach
Ready to try out this delicious and healthy side dish? Here are a few tips and tricks you might want to take note of before you do.
- I used roughly chopped tomatoes to the dish, but you can also add some tomato paste into it if you want the gravy to have a more robust flavor.
- This dish is meant to be slightly thick, but you can loosen it up by adding some water or vegetable stock into it.
- You can also bring some tanginess and flavor to the dish by adding some whisked yogurt into it and giving it a good mix.
- To give the dish a more earthy and rustic flavor, you can use mustard oil instead of your regular cooking oil.
- If you don’t have the kasundi that the recipe calls for, you can use your regular English mustard instead. The flavor won’t be the same, but it can be quite close.
Serving Ideas & Suggestions
Just like any other Indian curry, the best way to enjoy the kasundi spinach is to serve it with some chapati (like my beetroot pulp chapati) or any Indian flatbread of your choice.
And if you love rice, you can serve the curry with some steamed rice too.
If you enjoyed this Indian side dish and are inspired to try some more such unique and interesting Indian recipes, here are a few handpicked ones you might want to check out.
Kasundi Spinach With Beans
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- ¼ teaspoon Fenugreek seeds
- ½ teaspoon Carom seeds
- ½ teaspoon Nigella seeds
- 1 Dry red chilies
- 1 Bay leaf
- ½ cup Onions , (sliced)
- ½ cup Potatoes , (chopped)
- 1 cup Beans , (chopped)
- 2 cups Spinach , (chopped)
- 1 medium Tomatoes , (roughly chopped)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 3 tablespoon Kasundi , (mustard sauce)
- Heat oil in a pan. Add the cumin seeds, fenugreek seeds, carom seeds, nigella seeds, dry red chilies, and bay leaf. Saute for 30 seconds.
- Next, add the onions, potatoes, and beans. Let them cook for 1-2 minutes.
- Add the spinach next and mix well. Let the mixture cook for 2 minutes.
- Add the tomatoes next and let them cook for 30-40 seconds.
- Add the powdered spices and salt and mix well.
- Next, add Kasundi and mix well. Let it cook for a few seconds.
- Serve hot as a delicious side dish to your meals.