This simple potato and butter bean curry is a comforting, budget-friendly dish made with soft potatoes, creamy butter beans, warming spices, and fresh curry leaves. It’s easy to prepare, full of flavour, and perfect served with rice, roti, or fresh bread.
Ingredients
- 1/4 cup vegetable oil
- 1 medium size onion
- 1 sprig curry leaves
- 1 tsp ginger and garlic paste
- 1/2 tsp turmeric
- 2 tbsp mixed Kashmiri chilli powder
- Boiling water (see notes)
- 2 medium size potatoes (cut in quarters)
- 1 tomato, chopped
- 1 can butter beans, drained (410g)
- Salt to taste
- Fresh coriander, for garnish
Instructions
- Add the vegetable oil to a medium-sized pot over medium heat.
- Add the sliced onion and cook until soft and translucent. Add the curry leaves and sauté for another 30 seconds until fragrant.
- Stir in the ginger and garlic paste, turmeric, and mixed Kashmiri chilli powder. Cook for 1–2 minutes, stirring continuously so the spices don’t burn.
- Pour in a small amount of boiling water (just enough to loosen the spices and form the gravy). Let it simmer briefly so the spices cook through.
- Add the quartered potatoes and stir gently to coat them in the spice mixture.
- Place the chopped tomato on top of the potatoes without mixing. Cover and allow it to cook. The tomato will soften and release its juices into the pot.
- Cover and cook on medium-low heat until the potatoes are almost soft (about 15–20 minutes). Add more boiling water if needed to prevent sticking.
- Once the potatoes are nearly cooked, add the drained butter beans. Stir gently, cover, and cook for another 10 minutes. Since the beans are already cooked, they only need to heat through and absorb flavour.
- Add the beans (you can remove the brine from the tin). You will add the beans when the potatoes are almost done cooking because the canned beans are already boiled.
- Add salt to taste and mix gently.
- Garnish with freshly chopped coriander and serve warm.
Notes
Boiling Water:You’ll need about 1 to 1½ cups of boiling water in total. Start with ½ cup to loosen the spices, then add more depending on how much gravy you prefer and the type of potatoes you’re using. Firmer potatoes may need a little extra water to cook through, while softer potatoes may require less. The curry should be moist and lightly saucy, not watery.