Butter beans /Lima beans/ Double beans curry

Butter beans /Lima beans/ Double beans curry

Rotis (Indian flat bread) and rice are our staple and hence you will find atleast one curry/ gravy / lentil dish featuring every now and then on my posts. This is another of curries from my mom’s kitchen. Call it double beans or butter beans or lima beans, this curry pairs very well with rice, roti, paratha or any variety of bread. Some people use coconut or cream for the gravy but I follow this recipe which is exactly the way my mom makes it!

Ingredients:
Grind to a paste:

  • 1/2 onion
  • 1 tomato
  • 2-3 tbsp coriander leaves
  • 1 teaspoon poppy seeds (khus khus)
  • 3 green chillies
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder

Roast and grind:

  • 1/2 teaspoon coriander seeds(dhania)

 

  • 1/4 teaspooon fenugreek seeds (methi)
  • 1 red chilli

 

For the curry:

  • 3 cups butter beans/ lima beans/ double beans
  • 1/2 onion finely chopped
  • 1 tomato finely chopped
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 tablespoon butter (optional)
  • salt to taste
  • coriander/cilantro for garnish
  • oil for tempering

Method:
Soak the butter beans atleast for 6 hours.
Dry roast the coriander seeds, fenugreek seeds and red chilli and grind them into a smooth powder and keep it aside. I make this powder and store it in large quantities. It gives a nice flavor to gravies and dry curries.
Grind the ingredients mentioned under “grind to a paste” and keep them aside.
Cook the butter beans with adequate water and a pinch of turmeric powder until soft. Use a pressure cooker (4 whistles)for faster results.
Heat oil in a saucepan and temper with cumin seeds.
Stir in the onions and sauté until they caremelize.
Add the tomato and the ground paste and some water and cook until oil leaves the paste and a uniform gravy is formed.
Add the cooked beans and salt and  simmer for 5 minutes.
Add the ground powder and give it a stir and turn off the gas.
Finish with butter and a garnish of fresh coriander (cilantro)

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Butter Beans/ Lima beans/ Double beans curry

May 2, 2012
: Medium

By:

Ingredients
  • Grind to a paste:
  • • 1/2 onion
  • • 1 tomato
  • • 2-3 tbsp coriander leaves
  • • 1 teaspoon poppy seeds (khus khus)
  • • 3 green chillies
  • • 1/2 teaspoon chilli powder
  • • 1/2 teaspoon turmeric powder
  • Roast and grind:
  • • 1/4 teaspooon fenugreek seeds (methi)
  • • 1 red chilli
  • • ½ teaspoon coriander seeds (dhania)
  • For the curry:
  • • 3 cups butter beans/ lima beans/ double beans
  • • 1/2 onion finely chopped
  • • 1 tomato finely chopped
  • • 1/2 teaspoon cumin seeds (jeera)
  • • 1 tablespoon butter (optional)
  • • salt to taste
  • • coriander/cilantro for garnish
  • • oil for tempering
Directions
  • Step 1 Method:
  • Step 2 1. Soak the butter beans atleast for 6 hours.
  • Step 3 2. Dry roast the coriander seeds, fenugreek seeds and red chilli and grind them into a smooth powder and keep it aside. I make this powder and store it freezer in large quantities. It gives a nice flavor to gravies and dry curries.
  • Step 4 3. Grind the ingredients mentioned under “grind to a paste” and keep them aside. You can make this paste as part of meal prep. I like to have mine in glass container in the refrigerator.
  • Step 5 4. Cook the butter beans with adequate water and a pinch of turmeric powder until soft. Use a pressure cooker (4 whistles)for faster results.
  • Step 6 5.Heat oil in a saucepan and temper with cumin seeds.
  • Step 7 6. Stir in the onions and sauté until they caramelize.
  • Step 8 7. Add the tomato and the ground paste and some water and cook until oil leaves the paste and a uniform gravy is formed.
  • Step 9 8. Add the cooked beans and salt and simmer for 5 minutes.
  • Step 10 9. Add the ground powder and give it a stir and turn off the gas.
  • Step 11 10.Finish with butter(optional) and a garnish of fresh coriander (cilantro)
Yum


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