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1 cup - baby lima beans
1 - onion, finely chopped
2 - tomatoes, finely chopped
1 tbsp - ginger-garlic paste
4 - cardamom pods
5 - cloves
1" piece - cinnamon stick
1 tsp - saunf
5 tbsp - yoghurt
Oil - butter mixture for frying
How to Make Butter Beans
Soak the beans for 3-4 hours and boil with a little salt till soft, but not overcooked, for 2-3 whistles in a pressure cooker.
Dry fry the spices (till saunf changes colour) and grind into a paste.
Take about 2-3 tbsp of oil and 2 tbsp of butter and fry the onions till brown
Add the tomatoes and fry for a while.
Add a little turmeric powder, salt and a pinch of sugar
Add the ginger-garlic paste and fry
Then add the spice paste and fry for a minute
Add the boiled beans and check for enough salt.
Let it all cook together on a medium-slow flame till a thick gravy consistency is reached.
Beat the curd so that there are no lumps and add it to the beans, spoon by spoon, till a creamy layer floats on top.
Garnish with coriander leaves.
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