Butter beans or any bean variety - ¾ cup
Onions - 1 ½ cups ( chopped)
Tomatoes - ½ cup (chopped)
Ginger Garlic paste - 1 tsp
Almonds - 15 nos
Water - As required
Minced cilantro leaves - For garnishing
Salt - T o taste
Red chili powder - 2 tsp or to taste
Coriander powder - 1 tsp
Cumin powder -¼ tsp
Turmeric powder - ¼ tsp
Garam masala powder - ¼ tsp
Oil - 2 tbsp
Butter - 1 tsp
Fennel seed - ¾ tsp
Curry leaves - As required (optional)
- Soak butter beans overnight and pressure cook it with pinch of salt & 1tsp of oil for 4~5 whistle or until soft.
- Boil almonds with required water for 2 minutes. Allow it to cool & remove the skin easily or soak almonds overnight and peel the skin.
- Heat oil in a pan, add fennel seeds, let it splutter.
- Add chopped onions and saute it in medium heat for 5 minutes. Add pinch of salt to speed up the process.
- When Onion turns glossy, add ginger garlic paste & saute for a minute or till raw smell disappear.
- Then add chopped tomatoes and fry it till soft & mushy.
- .Add all masala powder as listed. Mix well & stir till raw smell disappear or oil leaves the sides of the gravy.
- Add almonds and fry it for a minute then add required water and bring to boil.
- After a 3 minutes, turn off the heat & allow mixture to cool.
- Grind the mixture into fine paste by adding little water if required.
- Heat butter in a pan, add the ground masala to the pan.
- Add water & cooked butter beans.
- Allow it to boil in low heat for 10 minutes or till required consistency reached.
- Garnish with cilantro & serve hot with Roti or Naan.