Butter bean curry

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 50

Bean soaking time 7

Total Time 1

Servings

Calories 215kcal

Rinse butter beans and soak in water for 8 hours or overnight.
Switch on the instant pot and select saute mode for 15 minutes.
Add cooking oil and heat it for 1-2 minutes.
Add cumin seeds and bay leaf. Saute for a few seconds i.e. until the spices become fragrant.
Add finely chopped onion and cook until it starts turning brown.
Add minced garlic and saute for a few seconds
Add chopped tomatoes, green chilies, red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Cook until the tomatoes turn mushy.
Drain the soaked beans and add to the instant pot. Saute for 1-2 minutes.
Add 3 cups of hot water and mix.
Seal the lid of the instant pot. Cook on high pressure for 20 minutes.
Do a quick pressure release and open the lid.
Stir the bean curry.
Add garam masala, crushed kasoori methi, and chopped cilantro. Mix.

To reduce soaking time, soak the beans in hot water instead of room temperature water.
Use canned butter beans if you want a quicker version for busy weeknights.
Slightly mash some of the large butter beans for the best result and a creamier consistency.
If the curry looks too thin after pressure cooking, turn on sauté mode and simmer until it thickens.
Kashmiri red chilli powder adds color without too much heat. Add red chili flakes if you prefer a spicier curry.
You can use a mix of beans to make a mixed bean curry using the same recipe. Slightly mash a few butter beans after cooking for a creamier texture. Add spinach or kale for extra vegetables and nutrition.
Use vegetable stock instead of water for more flavor.
More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.