Butter Beans Curry, Butter Beans Masala

Butter beans curry is one of the tastiest sidedishes that goes well with rice, roti etc. Butter beans curry recipe with step by step pictures.

Butter beans is my favorite, but we don’t get it here often. So when I saw it in Kodaikanal during our trip last week, bought them. I made butter beans masala with half of it and have reserved the remaining for making gravy/kurma with it to go with rice.This curry goes well with both rice and rotis.For those who are new to this bean – This is a fresh bean and needs no soaking and can be cooked instantly after removing from the shell.It has a buttery texture and hence the name.This is different from lima beans I guess not really sure.If you get this butter beans do try this curry and enjoy it.This is fresh variety, you get dry variety too.

Goes well with rice and Sambar.

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Butter Beans Curry

Butter Beans Curry is a tasty, masala side dish made by simmering butter beans with tomato, onion, coconut & spices. Butter Beans Curry goes well with rice meal, flat bread and could be used a stuffing for rolls. Butter Beans Curry Recipe is simple & a healthy choice of menu.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup butter beans
• 5 nos garlic chopped roughly
• 1 small sized big onion chopped finely
• 1 small sized tomato chopped finely
• 1 teaspoon red chilli powder
• 1/2 teaspoon garam masala powder
• 5 nos curry leaves
• water as required
• salt to taste

To grind to a paste

• 1/2 cup coconut
• 1 teaspoon fennel seeds

To temper

• 2 teaspoon oil
• 1/2 inch cinnamon
• 2 nos cloves
• 1 no cardamom I used cardamom powder

Instructions

• Remove butter beans from its shell, wash it well.
• Pressure cook with 1/2 cup water along with salt and turmeric powder for 2 whistles in low medium flame. Once pressure releases, set aside to cool.
• Grind coconut and fennel seeds along with little water to a semi fine paste, set aside.
• Heat oil in a pan add the items listed under 'to temper'.
• Then add onion & garlic and sauté till slightly golden
• Add tomatoes along with red chilli powder and garam masala powder. Sauté till tomatoes turn mushy and raw smell leaves.
• Add cooked butter beans along with coconut mixture cook for few mins then add curry leaves, add little water and cook for few mins.
• Let it cook until it turns dry and masalas are coated well.
• Serve Butter Beans Curry with rice and sambar/ rasam.

Notes

• If you don't like the spices flavour then here is an alternate : for tempering add mustard seeds and urad dal and for grinding grind coconut with jeera. You can replace red chilli powder with sambar powder.
• The consistency is purely your choice. You can even cook for few more mins to make it nicely roasted till dry or switch off earlier with gravy. I made it semi dry for mixing with rice.
• This curry is medium spicy, adjust red chilli powder according to your preference.

Nutrition Facts

Butter Beans Curry

Amount Per Serving (75 g)

Calories 268 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 32mg1%

Potassium 838mg24%

Carbohydrates 34g11%

Fiber 12g50%

Sugar 8g9%

Protein 10g20%

Vitamin A 1003IU20%

Vitamin C 114mg138%

Calcium 89mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Butter Beans Curry

1. Remove butter beans from its shell, wash it well.Pressure cook with 1/2 cup water along with salt and turmeric powder for 2 whistles in low medium flame.Once pressure releases,Set aside to cool.
   
2. Grind coconut and fennel seeds along with little water to a semi fine paste,Set aside.Heat oil in a pan add the items listed under ‘to temper’.
   
3. Then add onion and garlic saute till slightly golden then add tomatoes along with red chilli powder and garam masala powder.Saute till tomatoes turn mushy and raw smell leaves.
   
4. Add cooked butter beans along with coconut mixture cook for few mins then add curry leaves, add little water and cook for few mins.
   
5. Let it cook until it turns dry and masalas are coated well.
   

Serve with rice and sambar/rasam.

Expert Tips

• If you dont like the spices flavour then here is an alternate : for tempering add mustard seeds and urad dal and for grinding grind coconut with jeera.You can replace red chilli powder with sambar powder.
• The consistency is purely your choice.You can even cook for few more mins to make it nicely roasted till dry or switch off earlier with gravy.I made it semi dry for mixing with rice.
• This curry is medium spicy, adjust red chilli powder according to your preference.