“Creamy Butter Beans Masala” … a delicious- aromatic curry served as side dish with mildly spiced rice dishes like pulao etc. Yummilicious ….
** Masala dishes like Kurma, butter masala, bhuna masala, tikka masala, do pyaz masala etc. are always a delight to relish and I am always fond of trying out new dishes to be served with mildly spiced rice dishes. Off course things have changed for better now in my home and I refrain from preparing too much spicy or garam masala addition dishes and spice the curries mildly. As we age or for best health preferece while it is great to relish all types of dishes in limits it is also preferable to prepare them with minimum spices and oil/ ghee. That’s the difference in my recent recipe, I hope you’ll enjoy, however if required you can always increase a little bit as per your family preference too. In all, just go ahead, prepare and enjoy good food with your family and friends and be happy. Life is all about good food, good health, good friends and being happy with whatever good God bestows in our life. So always spread happiness by sharing food with the needy and stay blessed.
** Here is my recipe for “Creamy Butter Beans Masala” … my style …
** Ingredients :
White Beans/ Butter Beans/ Kidney Beans : 1.5 cups
Onion/ Piyavu/ Kanda : 1 big sized finely chopped
Tomatoes : 2 medium sized finely chopped
Turmeric/ Haldi Powder : ½ tsp
Coconut Milk/ Narla Rosu/ Nariyal Doodh : 100 ml
Coriander leaves/ Kottambari Pallo/ Dhania : handful finely chopped.
Salt/ Namak/ Meeta : to taste
Homemade Butter/ Loni/ Benne : 1-2 tblsp
Oil/ Tel/ Tela : 2 tblsp
** For the masala to be Ground :
Coconut/ Soyi/ Nariyal : ½ cup
Coriander Seeds/ Kothimbir/ Dhania : 3 tblsp
Cumin Seeds/ Jeera : 1 tsp
Black Peppercorns/ Kali Miri : 1 tsp
Cloves/ Lavanga : 3-4
Cinnamon/ Dalchini/ Tikesaal : 1 inch piece
Fennel Seeds/ Badisep/ Saunf : 1 tsp
Green Cardamom/ Ellaichi/ Yellu : 1-2
Curry Leaves/ Kadipatta/ Karbevu : 6-8
Garlic/ Losun/ Lehsun : 5-6 peeled and fnely chopped
Ginger/ Alle’/ Adrak : 1 inch piece finely chopped.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 10-12
Oil/ Tel/ Tela : 2 tblsp
** Soak butter beans overnight or 6-8 hours. Drain, rinse well, add into a pressure cooker along with water say one inch above the level of beans and pressure cook on medium heat to 1-2 whistles or until done. Let rest until the pressure releases on its own, when able to open the lid, do so and keep it aside ready.
** Note : Butter beans does not require more pressure cooking and may turn too soft if over cooked. So cook to 2 whistles, check and if required only then further cook it to another wistle or until done to avoid beans being overcooked.
** For the masala to be Ground : Heat oil in a thick bottomed kadai, when hot add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, fennel seeds, cardamom, curry leaves and fry till you get a nce aroma, say 2-3 mins.
** Add ginger, garlic pieces and fry for another 2-3 minutes. Then add in the kashmiri red chillies and continue frying for 2-3 minutes. Lastly add coconut and further fry for a few minutes or until just warmed, remove and keep aside to cool.
** When cooled grind to a fine paste adding very little water. Remove and keep it aside ready. Meanwhile if extracting fresh coconut milk, do so and keep it ready, you can check method in link shared at the bottom of this recipe.
** To prepare the Curry : Heat oil in a thick bottomed kadai, when hot, add finely chopped onion and fry until light brown in colour. Add turmeric powder, finely chopped tomato and fry for 2-3 minutes. Sprinkle some water, mix well, cover and let cook until it turn soft and cooked, then mash it well with a potato masher.
** Add the ground masala, salt to taste, cooked butter beans along with the water it is cooked in if any and mix well. Check and add required amount of water say about 1-2 cups to get a thick gravy consistency or as per your taste.
** Cook all together on medium heat stirring a few times in between until you see bubbles appearing on the surface. Now lower the heat, cover and let simmer for 5-8 minutes. Remember to stir in between to avoid being burnt.
** Lastly add coconut milk and mix well, let cook for another 5-7 minutes only. Remove from heat and add finely chopped coriander leaves and butter. Cover and keep it aside covered and let rest for flavor to infuse for 20- 30 minutes.
** Note : Check consistency of the curry before serving as it tends to thicken, in which case you can add some hot water, mix well and serve.
** “Creamy Butter Beans Masala” is done and ready to be served. Tastes best served with simple mildly spiced rice items like pulav/ pulao or roti/ naan. I served it with fresh Green Peas Pulao and it was a wonderful combo. I have shared it next to this post, you may check it out and try out the same combo if desired too, tastes great.
** For more “Kurma/ Curry” recipes of both Veg/ Non.Veg, please follow the common link shared below ….
** For the “Method of Preparing Coconut Milk/ Nariyal Doodh/ Narla Rosu”, follow the link shared below …
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