Butter Beans Kurma is a mild, tasty masala gravy made by cooking butter beans in a tomato, onion & coconut based puree. This goes well with rice meal, roti, chapathi and with idli & dosa too. 
Butter Beans Kurma is a great side dish for Poori,Chapathi, Idli, Dosa etc. I made Butter Beans Masala and Amma suggested me to make kurma with the remaining butter beans as its a great combo and yes it worked so well.The aroma was so good, the flavour butter beans lends to this kurma is just awesome.I made this kurma today to pair up with Tandoori Rotis.This kurma method is very easy as we can put evrything together,pressure cook and your kurma is ready.
I used my Ultra pressure pan to make this kurma as it was easy and messfree too.
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📖 Recipe Card
Butter Beans Kurma
Ingredients
- 1 cup butter beans
- 1 small sized big onion finely chopped
- 1 medium sized tomato finely chopped
- a pinch turmeric powder
- 1 teaspoon red chilli powder
- 1 and 1/2 teaspoon coriander powder
- coriander leaves just to garnish
- salt to taste
TO TEMPER:
- 3 teaspoon oil
- 2 cloves
- 1/2 inch piece cinnamon
- 5 garlic chopped roughly
TO GRIND TO A PASTE:
- 3/4 cup coconut
- 3 whole cashews
- 1 heaped teaspoon fennel seeds
- 1 teaspoon poppy seeds
- 1 teaspoon fried gram dal
Instructions
- Remove butter beans from its shell, rinse it well and set aside.
- Grind the ingredients listed under ‘to grind’ with little water to a semi smooth paste, set aside.
- In a pressure pan, heat oil – add the items listed under ‘to temper’ let it splutter.
- Then add onion sauté till it becomes transparent then add tomatoes.
- Sauté till mushy and raw smell leaves.
- Then add red chilli, coriander powders. Cook for 2mins.
- Add coconut paste along with 2 cups of water. Add turmeric powder.
- Let it simmer for a while till oil separates. Add required salt.
- Add butter beans and pressure cook for 2 whistles in low medium flame.
- Open and garnish with coriander leaves, taste check and adjust salt if required.
- Serve Butter Beans Kurma with hot rotis!
Notes
- You can adapt this kurma for any vegetable you like.
- Let the kurma boil well after coconut paste is added else the raw smell will retain.
- This kurma becomes thick, so adjust consistency accordingly.
Butter Beans Kurma Recipe Step by Step
- Remove butter beans from its shell, rinse it well and set aside.Grind the ingredients listed under ‘to grind’ with little water to a semi smooth paste,Set aside.
- In a pressure pan, heat oil – add the items listed under ‘to temper’ let it splutter.Then add onion saute till it becomes transparent then add tomatoes.
- Saute till mushy and raw smell leaves.Then add red chilli,coriander powders.Cook for 2mins.
- Add coconut paste along with 2 cups of water.Add turmeric powder.
- Let it simmer for a while till oil seperates.Add required salt.Add butter beans and Pressure cook for 2 whistles in low medium flame.
- Open and garnish with coriander leaves, Taste check and adjust salt if required.
Serve with hot rotis!
Expert Tips
- You can adapt this kurma for any vegetable you like.
- Let the kurma boil well after coconut paste is added else the raw smell will retain.
- This kurma becomes thick, so adjust consistency accordingly.
malini
your every recipe is very good and tried that comes well. I want to know if i use dried butterbeans for the kurma how much measurement Ihave to take? in this receipe you have not mentioned how much to take? please send message.
jaya jeny
In the ingredients list instead of butter beans u hve typed as potato correct it sharmi
sindhu
Nice one 🙂
But in the recipe you have mentioned as Potatoes, instead of Butter Beans 😛
Coral crue
I have some beans with me, will try this out today.
SHARMILEE J
Updated now @jaya @sindhu..Thank you
sanjana
This looks so tasty,will try it