Butter Beans Potato Gravy - Butter Beans Potato Paal Curry

Butter Beans Potato Gravy - Butter Beans Potato Paal Curry - Butter Beans Recipes

Butter beans potato gravy is prepared with fresh butter beans and potato in a creamy white gravy. It's a simple mild gravy that you can serve with chapathi, poori or even with pulav and biryani. This butter beans and potato gravy require very little effort and it's a great choice for potluck lunch and dinner.

This butter beans and potato curry tastes similar to white vegetable kurma with little variations in the cooking methods. Fresh butter beans are perfect for this gravy. Butter beans are high in protein and fiber, so this gravy is not just delicious, it's healthy too. For this gravy you can also include green peas.
The masala paste includes poppy seeds and cashew nuts, which will help to thicken the gravy. Adding cashew nuts in the masala paste are the most common ingredient used for thickening gravies. You can make this gravy as thick as you want. Usually the gravy thickens naturally, as it cools down, but you can cook it for an extra 5 to 10 minutes to get a thicker gravy.

Here is a short video for Butter Beans Potato Gravy

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Butter Beans and Potato Gravy Recipe Details

Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : gravies
Author : Muthulakshmi Madhavakrishnan

Ingredients

150 grams fresh butter beans
2 potato
1 onion
1 tomato
1/2 tsp garamasala powder
2 small piece cinnamon
2 cloves
few curry leaves
salt to taste
3 tbsp coconut oil

For coconut masala paste

3/4 cup fresh grated coconut
2 tbsp broken cashew nuts or 8 whole cashew nuts
2 tsp poppy seeds
2 tsp fennel seeds
3 green chilly
6 garlic cloves
1 tsp chopped ginger

Cooking Directions

Cut potato into small pieces and add it in a pressure cooker along with the butter beans. Pour 1/2 cup of water and close it with the lid. Pressure cook for 2 whistles. Allow the pressure to settle down naturally. Open the pressure cooker and transfer the potato and cool down for a while. Gently remove the skins and cut into small pieces.

Take a small chutney jar and add poppy seeds, broken cashew nuts, green chillies, ginger, garlic cloves and grated coconut. Add little water and grind it smoothly.

Heat oil in a wide kadai and add cinnamon and cloves. Allow them to crackle and add curry leaves. Next add the onions. Stir and saute well.

When the onions turn soft, add the chopped tomatoes and saute well for a few minutes.Next, add the ground paste and mix it well with the onions and tomatoes.

Add the cooked potatoes and butter beans. Add the required salt and mix it well. Add some more water and allow it to boil for 5 minutes.

When it boils well, add garamasala powder and allow the gravy to boil for low heat for 10 minutes. Turn off the heat and transfer the gravy to the serving dish.

Butter Beans Potato Gravy is ready to serve. If you are using dried butter beans, soak it for 8 hours and then pressure cook the beans.

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