Spicy Butter Beans Curry

Spicy Butter Beans Curry

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4 Persons

Hello friends, today I have come with a hugely popular mouth-watering Vegan dish – Spicy Butter Beans Curry. In this dish, boiled/ baked butterbeans are cooked in Onion-Tomato gravy with spices. It is a very simple and easy to make recipe. You need very common ingredients to prepare this creamy dish.

In this recipe, I have used normal butterbeans. First, I have soaked them in water for 8 hours and then pressure cooked them. To overcome from these hassles, you can even use baked/canned butterbeans too. You can directly cook them in the gravy.

Spicy Butter beans Curry is one of the most versatile side dishes because it can pair up amazingly with any Rice item, any Indian bread and even with pitta breads. It really creates a magical chemistry with them. If you take raw Onions and pickle with it then the supreme taste will take you to the seventh sky.

In this preparation, I have used roasted Peanut paste. For this, I have dry roasted the Peanuts and have then made a smooth paste of it in mixer grinder. You can also use raw peanuts, but it will take longer to get cook and to eliminate the raw smell out of it. So, I always prefer roasted Peanuts rather than the raw ones.

I have used Onion, Tomato and Ginger-Garlic paste to prepare a smooth-creamy gravy. Normally., chopped Onions and Tomatoes do not produce that smooth texture. If you don’t want to stick to vegan then you can add cream and make the texture of the gravy thicker and richer.

First time, I had this dish in one of my cousin brother’s place. My sister-in-law prepared this dish and I absolutely loved the preparation. Spicy Butter Beans Curry has become our regular companion for veg only days.

During the preparation of this dish, I have used only Cumin seeds for tempering. For flavouring, I have used herbs consisting of Kasoori Methi (Dry Fenugreek leaves) and fresh Cilantros. In this preparation, I always use a little bit of sugar. It cuts the tanginess of Tomatoes and enhances the taste of the dish.

Butter beans are also known as Lima beans. They are full of fibres and help in reducing the cholesterol level and blood sugar level. Butter beans are great source of iron, zinc, potassium and magnesium. They are low in carb and fat and it helps us in weight loss. Regular consumption of butter beans can help us to get rid of many health risks. Spicy Butter beans Curry can be a healthy addition to your regular diet.

Ingredients:

• Butter Beans, 250 grams
• 3 large Onions, roughly diced
• 2 medium potatoes, medium diced
• 2 Tomatoes, deseeded and roughly diced
• 2 teaspoons Ginger-Garlic paste
• 2 green Chillies
• 2 tablespoons Cilantros, chopped
• 2 teaspoons Kasoori Methi (Dry Fenugreek Seeds)
• 1 Cinnamon stick (Dalchini)
• 1 Cardamom (Elaichi)
• 2 tablespoons Roasted peanut
• 1 tablespoon Tomato ketchup
• ½ tsp Cumin seeds (Jeera)
• ½ tsp Turmeric powder
• 1 tsp Cumin powder (Jeera)
• 1 tsp Coriander powder (Dhania)
• 1 tsp Garam masala powder
• 1 teaspoon Sugar
• Salt to taste
• Oil for cooking
• 2 cups of water, for gravy (You can increase or decrease the amount according to your desire consistency)

1. First soak the butter beans in water for 8 hours.
2. Then wash them and transfer into a pressure cooker.
3. Add salt and water into the pressure cooker and close the lid.
4. First pressure cook the Butter Beans on high flame for a whistle.
5. Then reduce the flame and cook it for another 3 whistles in low flame.
   

   Tip: The number of whistles may vary because of quantity, quality, utensils and heat of the flame. Its always better to check the beans after 3-4 whistles.

   If you are using canned butter beans, then skip these above steps.
   

1. Add Onions, Tomatoes, green Chillies, Cinnamon stick and Cardamoms in the jar of the mixer grinder.
2. Grind all these ingredients and make a smooth paste.
   

3. In another jar take the roasted Peanuts and a small amount of water.
4. Place it on grinder and grind it to a smooth paste.
   

5. On the other side add Oil into the pan.
6. Once the oil is hot, add Cumin seeds and let them crackle.
   

7. Add the Onion paste (Step 2) into the pan.
   

8. Cook it in medium flame for 3-4 minutes and stir occasionally.
9. Cover the pan otherwise the masala gets splatters.
10. Add Ginger-Garlic paste and mix it well.
    

11. Cook them for another 5 minutes in low flame.
12. When it starts to release Oil, add Potatoes and give a nice mix.
    

13. Cover the pan and cook it in low flame for 2-3 minutes.
14. Add the Peanut paste (Step 4) and mix it well.
    

15. Cook it in medium flame for a minute.
16. Add Salt and Turmeric powder and give a nice mix.
    

17. Cover the flame and cook it in low flame until the potatoes get soften completely.
18. Add Cumin powder, Coriander powder and mix them thoroughly.
    

19. Add the pressure-cooked Butter beans or canned Butter beans and mix them well.
    

20. Add Tomato ketchup and stir it once.
    

21. Add water and give a nice mix.
    

22. Sprinkle some Kasoori Methi (Dry fenugreek leaves) in the pan.
    

23. Cover the pan cook it in high flame until the gravy starts boiling.
24. Add Garam Masala powder, chopped Cilantros and mix them nicely.
    
    

25. Cover the pan and cook them in low flame for another minute.
26. At the end add Sugar and mix it well, then switch off the flame.