Butter Beans & Potato Curry – Cooked in a special masala mix V’s style

I’m keeping it local and definitely lekker.  Butter Beans & Potato definitely ranks among South Africa’s favourite go to comfort veggie dishes.  I really love the intense flavour that I have developed in this classic dish, all we need is a few minutes to roast and grind some spices.  This is my “Spicilicious” Butter Beans & Potato Curry .  This dish is best served with roti or plain white bread….ooo lala #nomnom 🙂

Preparation including boiling beans:  45 – 60 minutes

Cooking time:  33- 35 minutes

Serves:  4

1 cup (250ml) dried butter beans boiled or just pressure cook until soft

2 tbsp (30ml) canola oil

½ cup (125ml) onions finely chopped

3 bay leaves

10-12 baby potatoes washed and peeled

2 tbsp (30ml) paprika powder or mild chilli powder

⅓ Cup finely chopped plum tomato

1 ½ – 2 cups water

Handful fresh coriander leaves to garnish

Fry the following ingredients in 1 tsp (5ml) ghee – cool

and grind.

1 tbsp (15ml) Coriander seeds

1 tsp (5ml) Cumin seed

½ tsp Fennel seeds

¼ tsp Fenugreek seeds

1 tsp (5 ml) Urad dhal

25-30 tender curry leaves

3 pods cardamom

3 cloves

1 pod black cardamom

3-4 cloves garlic

1 3x3cm piece ginger roughly chopped

Temper

2 tbsp ghee

¼ tsp mustard seeds

½ tsp yellow asafoetida

3-4 green chillies slit

Let’s Cook 🙂

• Once the beans are soft – strain and keep aside  (you may use canned beans if you like)
• Heat oil in a pot. Toss in the onions and bay leaves – cook until onions soft and translucent – 1 minute
• Add potatoes – cook until potatoes start to get soft 10 – 15 minutes
• Add ground masala and paprika/chilli powder – give it a good mix – add tomatoes – stir to mix masala. Cook until tomatoes start to melt, stirring every now and then adding some water if masala starts to stick to the bottom of the pot.  Cook for 5 minutes
• Add ½ cup water cook until  gravy will starts to thicken
• Toss in beans – cook for 2 minutes – add balance of water and let it simmer for 10 minutes.
• Once cooked, temper – add ghee to a hot pan – toss in mustard seeds, asafoetida and chillies. As soon as mustard seeds pop – Give it a good swirl and pour over cooked curry.
• Best served with roti of your choice and green salad