May 14, 2018

butter beans khorma with coconut | butter beans kurma recipe | butter beans recipes | korma recipes for chapathi

 Butter beans are soft, large and creamy in colour. Fresh butter beans frequently available at my place so instead of dried beans prefers to cook this fresh beans. Butter beans gravies are delicious and taste well with chapati or rotis.
Korma is the gravy which blends with coconut and whole garam masala ingredients. I have used less red chilli powder and more green chilli for spice taste. So, balance this two as per your taste and adjust the salt too. Next time when you find butter beans try this version korma and enjoy with chapati.
Similar Recipes
butter beans korma
butter beans gravy
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CATEGORY- Khorma | Butterbeans | gravy | Vegetarian | Sidedish For rice/roti
PREPARATION TIME- 10 MINUTES
COOKING TIME- 15 MINUTES
WHAT YOU NEED
fresh butterbeans -2 cups
Oil-2-3 tablespoons
shahi jeera-1 teaspoon
onion-1 medium size
tomatoes-2 small size
red chilli powder-1 teaspoon
turmeric powder-1/2 teaspoon
coriander powder-1/2 teaspoon


garam masala powder-1/2 teaspoon

To grind you need:
chopped green chilli-5
fresh coconut pieces-1/2- 1/3 cup
ginger pieces-few
cumin seeds-1 teaspoon
garlic cloves- 5-6
whole garam masala ingredients:
cloves-3
cardamom pod-1
cinnamon stick-2 inch size
javthiri flower-1 small

HOW TO COOK
Wash fresh butterbeans twice. Take them in a pressure cooker, add 2 cups of water and pressure cook for 10 minutes in medium flame.
Take chopped green chilli, coconut pieces, whole garam masala ingredients, ginger pieces, garlic cloves and grind into a fine smooth paste.
Now heat a thick bottomed non-stick pan, add oil. When the oil is hot, add shahi jeera-, then add finely chopped onions, saute for a minute till changes into light brown in colour.
Add finely chopped tomatoes, mix well and cook till tomatoes turn mushy. Now add the ground masala paste, stir well.
Add red chilli powder, turmeric powder, mix everything, add 2 cups of water (which used to pressure cook the beans), cover with a lid and let it boil for 5 minutes in medium flame.
Then add pressure cooked beans, stir gently and cook for 5-8 minutes in low flame by covering with a lid, finally add coriander powder, garam masala and then turn off the gas. Serve hot with chapathi or rotis.
step by step pictures



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