Butter Bean Curry Recipe – Authentic Indian Coconut & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Butter Bean Curry Recipe – Authentic Indian Coconut & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful curries that aren’t too complicated to make. This Butter Bean Curry (or ‘vaal curry’ as my grandmother used to call it) is exactly that. It’s a hug in a bowl, packed with aromatic spices and creamy coconut, and it’s become a real staple in my kitchen. I first made this when I was craving something different from the usual lentil or chickpea curries, and honestly, it’s been a hit ever since!

Why You’ll Love This Recipe

This Butter Bean Curry is more than just delicious – it’s wonderfully versatile. It’s relatively quick to make, perfect for a weeknight meal, and the flavors just get better as it sits. Plus, butter beans have a lovely, slightly creamy texture that soaks up all those gorgeous spices. It’s a fantastic way to explore some lesser-known Indian flavors and impress your family and friends!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 cup butter beans (approximately 200g)
• 1 cup chopped onion (approximately 150g)
• 1 tsp ginger-garlic paste (about 5g)
• 1 cup chopped tomato (approximately 240g)
• 2 tsp coriander powder (about 8g)
• 0.25 tsp turmeric powder (about 1g)
• 1.5 tsp chilli powder (about 6g) – adjust to your spice preference!
• 0.33 cup coconut, grated (about 40g)
• 2.5 tbsp oil (about 37ml)
• 0.75 tsp fennel seeds (about 3g)
• 1 tsp cumin seeds (about 5g)
• 2 cloves
• 1 inch cinnamon stick
• 1 cardamom pod
• 2 bay leaves
• Black stone flower (kal pasi) – a small piece (about 1g)
• 1 sprig curry leaves
• 2 tbsp chopped coriander leaves (about 6g) for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this curry.

• Black Stone Flower (Kal Pasi): This is a fantastic ingredient, adding a unique smoky, earthy flavor. It’s traditionally used in South Indian cuisine. If you can’t find it, don’t worry, the curry will still be delicious, but it adds a special something. You can often find it in Indian grocery stores or online.
• Spice Levels: Feel free to adjust the chilli powder to your liking. My family prefers a medium spice level, but you can easily make it milder or hotter.
• Coconut: I prefer using fresh coconut for the richest flavor. If you’re using desiccated coconut (about 30g), soak it in a little warm water for about 10 minutes before grinding it into a paste.
• Butter Beans: These are also known as lima beans. They hold their shape beautifully during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your onions and tomatoes. Then, grind the coconut into a smooth paste with a little water – about ¼ cup should do the trick.
2. Heat the oil in a nice, heavy-bottomed pan. Add the cumin seeds, fennel seeds, cloves, cinnamon stick, cardamom, bay leaves, black stone flower, and curry leaves. Sauté for a minute or two until everything becomes wonderfully fragrant. This is where the magic starts!
3. Add the chopped onions and sauté until they turn a beautiful golden brown. This usually takes about 5-7 minutes. Then, mix in the ginger-garlic paste and cook for another 2 minutes until you can really smell its aroma.
4. Now, add the chopped tomatoes, coriander powder, turmeric powder, chilli powder, and salt. Cook this mixture until the tomatoes soften and the oil starts to separate from the sides of the pan – this is a sign that the spices are nicely roasted.
5. Add the butter beans and 1 cup (240ml) of water. Bring to a boil, then pressure cook for 2 whistles. Once the pressure has released naturally, simmer for another 5 minutes.
6. Finally, stir in the coconut paste and simmer for just a minute. This helps the flavors meld together beautifully.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the step of sautéing the spices! It really unlocks their flavor.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few extra minutes.
• A pinch of sugar can balance the acidity of the tomatoes.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to 0.5 tsp.
  • Medium: Use 1 tsp chilli powder.
  • Hot: Increase the chilli powder to 2 tsp or add a chopped green chilli.
• Festival Adaptations: This curry is lovely served during festivals like Onam or Ganesh Chaturthi, alongside rice and other festive dishes.

Serving Suggestions

This Butter Bean Curry is incredibly versatile. It’s fantastic with:

• Chapatis or rotis
• Dosa or idli (especially for breakfast!)
• Poori
• Steamed rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to a month.

FAQs

What are butter beans and can I substitute them?

Butter beans are a type of lima bean, known for their creamy texture. If you can’t find them, you can substitute them with chickpeas or kidney beans, but the texture will be slightly different.

What is Black Stone Flower (Kal Pasi) and where can I find it?

Black Stone Flower is a unique spice used in South Indian cuisine. It adds a smoky, earthy flavor. You can find it in Indian grocery stores or online.

Can I make this curry ahead of time?

Absolutely! This curry actually tastes better the next day. You can make it a day or two in advance and store it in the refrigerator.

What is the best way to grind coconut for this recipe?

Traditionally, coconut is ground using a stone grinder. However, a food processor or blender works just fine! Just add a little water to help it blend smoothly.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer for a few extra minutes.

Can I use a different type of oil for this recipe?

You can! I prefer using vegetable oil or sunflower oil, but you can also use coconut oil for a more pronounced coconut flavor.