Double White Beans Masala Curry:
Vegan Butter Beans Masala combines delicious flavours – the ideal wholesome and warming winter dish. This recipe is sure to convert you to a Lima Bean Lover for life. Enjoy this nutritious, low-fat dish with garlic bread or white rice.
Servings: 6
Calories: 265kcal
Ingredients
- 250 gms double white beans
- ½ tsp turmeric
- 1 tsp salt
Grind to paste:
- 2 tbsp coconut
- ½ tsp cumin seeds
- 1 tsp whole pepper
- 1 red chilli
- 3 tbsp water
For Curry:
- 1 medium onion
- 1 medium tomato
- 1 tbsp Coriander leaves
- 2 tbsp oil
- ½ cinnamon
- 1 cardamom
- 1 clove
- 2 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp Kashmiri Chilli powder
- ¼ tsp turmeric
- ½ tsp salt
- 1 cup water/cooking liqueur
Instructions
- Soak the double white beans overnight. Next day, drain all the water, wash the soaked beans well. Place the Lima beans in a pressure cooker with enough water to immerse them. Add salt and turmeric and pressure cook on high for about 12 whistles. Allow the pressure to come down.
- Meanwhile, chop the onion, tomato and coriander leaves finely.
- Take coconut, cumin seeds, peppercorns and red chilies in a mixie jar. Add about 3 tbsp of water and grind to a smooth paste. Keep aside.
- Heat some oil in a kadai and add cinnamon, cardamom and cloves. Sauté for a few seconds.
- Add the chopped onion and fry till onion turns brown.
- Next add the ginger garlic paste and sauté for 1-2 minutes.
- Then add the chopped tomato, mix well, cover and cook till the tomatoes become mushy.
- Sprinkle salt, turmeric, coriander powder and Kashmiri Lal Mirch powder. Mix well.
- Add the ground paste and combine well. Cook for 1-2 minutes.
- Tip in the boiled double beans and mix well. Add one cup of cooking liqueur and cook till the gravy thickens.
- Garnish with coriander leaves.
- Serve Lima Beans Masala with Jeera Pulao and Salad.