Butter Beans Recipe Vegetarian Indian Style Made Easy

Butter beans, also known as lima beans, are a beloved legume in Indian vegetarian cuisine. Their creamy texture and mildly nutty flavor make them a perfect base for a hearty, wholesome curry.

In this recipe, we combine traditional Indian spices with butter beans to create a dish that is rich, comforting, and packed with nutrition. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this butter beans curry is sure to become a staple in your kitchen.

Easy to prepare and bursting with vibrant flavors, this dish pairs beautifully with warm naan or steamed basmati rice. Plus, it’s a fantastic source of protein and fiber, making it both satisfying and healthy.

If you love exploring Indian vegetarian recipes, this butter beans recipe will bring a delicious new twist to your culinary repertoire.

Why You’ll Love This Recipe

This butter beans recipe is a delightful blend of taste, nutrition, and simplicity. It’s vegetarian, packed with protein, and perfect for weeknight dinners or weekend feasts.

The use of aromatic Indian spices like cumin, coriander, and garam masala gives the curry a deep, authentic flavor without overwhelming the natural creaminess of the butter beans.

Moreover, it’s customizable: you can make it more spicy or mild depending on your preference. It’s a great way to add variety to your vegetarian meals and is sure to impress family and friends alike.

Finally, the recipe uses common pantry staples making it accessible for cooks of all skill levels.

Ingredients

• 1 cup dried butter beans (lima beans) or 2 cups canned butter beans, drained and rinsed
• 2 tablespoons oil (vegetable or mustard oil preferred)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 medium tomatoes, pureed or finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 3 cups water (or as needed)
• Fresh coriander leaves for garnish
• 1-2 green chilies, slit (optional)

Equipment

• Large bowl (for soaking beans)
• Pressure cooker or large pot
• Frying pan or kadai
• Wooden spoon or spatula
• Knife and chopping board
• Blender or hand masher (optional, for tomato puree)
• Measuring spoons and cups

Instructions

1. Soak the butter beans: If using dried butter beans, rinse them well and soak in plenty of water for at least 6-8 hours or overnight. This helps soften them and reduce cooking time.
2. Cook the butter beans: Drain the soaked beans and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Cook for about 15-20 minutes or until the beans are tender but not mushy. If using canned beans, rinse and drain well; no cooking needed.
3. Prepare the masala base: Heat 2 tablespoons of oil in a frying pan or kadai over medium heat. Add 1 teaspoon cumin seeds and let them splutter.
4. Sauté aromatics: Add the chopped onions and sauté until golden brown, about 7-8 minutes. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
5. Add tomatoes and spices: Stir in the pureed or finely chopped tomatoes. Cook until the oil starts to separate from the masala, about 5-6 minutes. Add turmeric, coriander, cumin powder, red chili powder, and salt. Mix well and cook the mixture for another 3-4 minutes.
6. Combine beans and masala: Add the cooked butter beans along with their cooking liquid (or 1 cup water if using canned beans) to the pan. Stir everything together and bring to a gentle simmer.
7. Simmer the curry: Let the curry cook uncovered for 10-15 minutes on low heat, allowing the flavors to meld and the sauce to thicken slightly. Adjust salt and spice levels as needed.
8. Finish with garam masala: Sprinkle garam masala over the curry, stir well, and cook for an additional 2 minutes. Add slit green chilies if using.
9. Garnish and serve: Remove from heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice or Indian bread like roti or naan.

Tips & Variations

For a richer curry, add a splash of coconut milk or a dollop of yogurt towards the end of cooking. This will make the dish creamier and slightly tangy.

If you prefer a thicker curry, mash a few butter beans with the back of a spoon to release more starch, helping the sauce thicken naturally.

For extra texture, toss in some chopped spinach or kale in the last 5 minutes of cooking. This adds color and nutrition.

To make this recipe vegan, avoid adding yogurt or cream and use oil instead of ghee for cooking.

Experiment with adding other vegetables like diced potatoes or carrots to make a more varied curry.

Nutrition Facts

Serving Suggestions

This butter beans curry pairs wonderfully with a variety of Indian breads such as roti, challah, or steamed basmati rice.

For a complete meal, serve alongside a fresh cucumber raita or a tangy Indian salad made with onions, tomatoes, and lemon juice. You can also enjoy this curry with some crisp papadums or a simple side of sautéed greens.

If you’re interested in exploring more Indian vegetarian recipes, check out our Muthiya Kadhi Recipe for a tangy yogurt-based curry or try the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for another comforting vegetarian option.

Conclusion

This butter beans recipe is a fantastic example of Indian vegetarian cooking that is both nutritious and delicious. It combines simple ingredients with vibrant spices to create a dish that’s hearty enough to satisfy even the most discerning palates.

The creamy texture of butter beans complements the rich, spiced tomato gravy perfectly, making this curry a comforting go-to for any occasion.

Whether you are new to Indian cuisine or a seasoned fan, this recipe is easy enough for beginners yet flavorful enough to impress guests. It’s also a great way to include more plant-based protein in your meals.

Give it a try, and you might just find yourself coming back to this recipe time and again!

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