Butter beans and green peas curry is a protein rich, highly nutritious curry. Butter beans is a nutrient rich food, a powerful anti oxidant and a protein power house. You can make this as a side dish for roti or pulao. I used fresh butter beans and fresh green peas, you can use the dried or the frozen variety too. If using the dried butter beans, make sure you soak it for a few hours before using it.
BUTTER BEANS & GREEN PEAS CURRY
Preparation time 15 mins | Cooking time 25 mins | Serves 3
Ingredients
Method
1. In a pressure cooker, heat the oil. When the oil heats up, add the cumin seeds.
2. When the cumin seeds splutter, add the chopped onions and green chillies.
3. When the onions brown slightly, add the ginger garlic paste and saute until the raw smell leaves.
4. Then add the chopped tomatoes and cook till it's soft and well cooked.
5. Add all the masala powders and mix well. Add little water and cook for 3 minutes.
6. Add the curd and mix well.
7. Now add the peas and butter beans and mix well with the masala.
8. Add 1 cup of water, mix well. Add the salt and curry leaves.
9. Close the cooker and pressure cook for 3-4 whistles.
10. When the pressure settles, open the cooker and add the crushed kasturi methi leaves.
11. Let it boil for 2 minutes, add chopped coriander leaves and switch off.
Notes
1. If using dried butter beans, make sure you soak them for 8 hours.
2. Check out this recipe, double beans biryani where I have used dried beans.
3. You can add a little more water and make it a semi gravy, if you want this as a side dish for pulao.
Until next time,
Share this post if you found it useful!
BUTTER BEANS & GREEN PEAS CURRY
Preparation time 15 mins | Cooking time 25 mins | Serves 3
Ingredients
- Butter Beans - 2/3 cup
- Green Peas - 2 cups
- Onion - 1, chopped
- Tomato - 2, chopped
- Ginger garlic paste - 1 tsp
- Green chillies - 2, chopped
- Red chilli powder - 1 tbsp
- Cumin powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tsp
- Fennel powder - 1/4 tsp
- Water - 1 cup
- Curd - 2 tbsp
- Curry leaves - 1 sprig
- Salt - to taste
- Kasturi methi - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Oil - 3 tbsp
1. In a pressure cooker, heat the oil. When the oil heats up, add the cumin seeds.
2. When the cumin seeds splutter, add the chopped onions and green chillies.
3. When the onions brown slightly, add the ginger garlic paste and saute until the raw smell leaves.
4. Then add the chopped tomatoes and cook till it's soft and well cooked.
5. Add all the masala powders and mix well. Add little water and cook for 3 minutes.
6. Add the curd and mix well.
7. Now add the peas and butter beans and mix well with the masala.
8. Add 1 cup of water, mix well. Add the salt and curry leaves.
9. Close the cooker and pressure cook for 3-4 whistles.
10. When the pressure settles, open the cooker and add the crushed kasturi methi leaves.
11. Let it boil for 2 minutes, add chopped coriander leaves and switch off.
Notes
1. If using dried butter beans, make sure you soak them for 8 hours.
2. Check out this recipe, double beans biryani where I have used dried beans.
3. You can add a little more water and make it a semi gravy, if you want this as a side dish for pulao.
Until next time,
This looks too yummy!!
ReplyDelete