2 - potatoes, peeled, boiled and cut into quarters
2 - cloves
3 - cardamoms
1 stick - cinnamon
1 tsp - garlic paste
1 tsp - ginger paste
2 tbsp - coconut paste
1 tsp - chilli powder
1/2 tsp - turmeric powder
1/2 tsp - coriander powder
1/2 tsp - garam masala powder
Salt to taste
3 tbsp - coriander leaves, chopped
How to Make Butter Beans-Lima Beans And Potato Kurma
Boil the butter beans and potatoes till tender in sufficient water with a little salt. Drain and keep aside.
Heat oil in a pan and saute the onions, cloves, cardamom and cinnamon for a little while.
Add the tomatoes garlic paste, ginger paste, chilli powder, turmeric, garam masala/spice powder, coriander powder, coconut paste, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
Add the boiled butter beans/lima beans and potatoes and 1 cup water and simmer on low heat till the gravy thickens.
Garnish with chopped coriander leaves.
Serve with rice and chapattis.
Recipe Courtesy: Anglo-Indian Recipes
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.