Ingredients
Spices
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ½ teaspoon garam masala
- ¼ teaspoon ground black pepper
- ½ Tablespoon ground cumin
- ½ Tablespoon ground coriander
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
Produce
- 1 large onion, chopped finely
- 3 cloves garlic, pressed
- 1-inch ginger, finely grated
- 2 large tomatoes, chopped
- 1½-3 Tablespoons lemon juice to taste
Pantry
- 2 Tablespoons neutral oil (canola, sunflower, etc.)
- 4 cups cooked butter beans (21 oz./600g) or 2 cups dried butter beans
- 2 ¼ cups water (540ml) for cooked beans
- 5 cups water for pressure cooking dried beans (Instant Pot)
Instructions
- Prep the ingredients: Peel and finely chop the onion, press the garlic, finely grate the ginger, chop the tomatoes, and measure out all the spices to have everything ready for cooking.
- Sauté onions: Heat the neutral oil in a large deep frying pan over medium-high heat. Add the finely chopped onions and fry for 3 to 5 minutes until softened and lightly browned, stirring occasionally to avoid burning.
- Add garlic and ginger: Stir in the pressed garlic and grated ginger, frying for 1 minute until fragrant and well combined with the onions.
- Cook tomatoes: Add the chopped tomatoes and ½ teaspoon salt. Continue frying for 5 to 7 minutes until the tomatoes soften and begin breaking down, creating a rich base.
- Add spices: Mix in turmeric, cayenne pepper, garam masala, black pepper, cumin, coriander, cinnamon, and cloves. Fry for 3 minutes, stirring regularly to prevent sticking and allow the spices to toast and release their aromas.
- Add butter beans and water: For cooked butter beans, add them along with 2 ¼ cups water to the pan. Stir well, then increase heat to high until the mixture boils. Reduce heat to medium-high and simmer for 10 to 15 minutes until the curry thickens to your liking.
- Instant Pot method for dried beans: If using dried butter beans, soak 2 cups overnight. Perform steps 1-5 in the Instant Pot on sauté mode. Drain soaked beans and add them with 5 cups water. Cook on high pressure for 12 minutes, then perform a quick release of pressure before proceeding.
- Add lemon juice and adjust seasoning: Stir in 1½ to 3 tablespoons lemon juice to taste to give the curry a lively tangy flavor. Adjust salt as needed, typically adding about three-quarters of a teaspoon extra salt. If the sauce is too thick, thin it with a little water.
- Serve hot: Enjoy the butter bean curry served hot over steamed basmati rice for a hearty and aromatic meal.
Notes
- You can use canned cooked butter beans to save time or dried beans soaked overnight and pressure-cooked for a from-scratch version.
- The spice blend can be adjusted to your heat preference by altering cayenne pepper quantity.
- If the curry thickens too much during simmering, simply add a splash of water to reach desired consistency.
- Lemon juice is key to adding brightness and balancing the richness of the beans and spices.
- This curry pairs well with naan bread or steamed rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
