Butter Bean Potato Recipe – Authentic Indian Curry with Kashmiri Chillies

Last Updated on 2 months by Neha Deshmukh

Butter Bean Potato Recipe – Authentic Indian Curry with Kashmiri Chillies

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavourful curry that’s a little bit different. This Butter Bean Potato Curry (or chakalai as it’s sometimes known!) is exactly that. It’s a dish I first stumbled upon while exploring regional Indian cuisine, and it quickly became a favourite. The creamy butter beans and soft potatoes, bathed in a rich, aromatic gravy… honestly, it’s pure comfort in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average potato curry. The addition of butter beans gives it a lovely, slightly sweet flavour and a wonderful texture. It’s hearty, satisfying, and packed with flavour – perfect for a weeknight dinner or a special occasion. Plus, the Kashmiri chilli powder gives it a beautiful colour and a gentle warmth that’s just perfect. It’s a little taste of home, wherever you are.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 2 tablespoons vegetable oil or butter ghee
• ½ teaspoon mustard seeds
• 1 small onion (diced)
• 1 sprig curry leaf
• 2 green chillies
• 1.5 teaspoon ginger garlic paste
• 1 tablespoon Kashmiri chilli powder
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 2 small roma tomatoes (blanched and blended) – about 200g
• 2 medium potatoes (peeled and quartered) – about 300g
• 1 cup warm water (240ml)
• 400 gram butter beans (rinsed) – 1 can
• Salt to taste
• Fresh coriander for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Kashmiri Chilli Powder: Don’t skip this! It’s what gives the curry its gorgeous red colour and a lovely, mild heat. It’s different from regular chilli powder – it’s more about flavour and colour than intense spice.
• Butter Beans: These are a fantastic source of plant-based protein and are really popular in certain parts of India. If you can’t find them, you could substitute with chickpeas, but the flavour will be slightly different.
• Ghee vs. Oil: Traditionally, this curry is made with ghee (clarified butter) which adds a beautiful richness. However, vegetable oil works perfectly well too, especially if you’re looking for a lighter option. I often use ghee when I have it, but oil is my go-to for a quick weeknight meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or ghee in a pot over medium heat. Once hot, add the mustard seeds and let them crackle – this usually takes about 30 seconds.
2. Add the diced onions and sauté until they turn golden brown. This is where patience pays off – nicely browned onions are the foundation of a great curry!
3. Toss in the curry leaves and green chillies, then add the ginger-garlic paste. Cook for another minute or two, until everything is fragrant. Your kitchen should be smelling amazing right about now!
4. Now for the spices! Add the chilli powder, turmeric, coriander powder, and cumin powder. Fry the spices for about a minute on low heat, stirring constantly to prevent them from burning.
5. Add the quartered potatoes and cook with the spices for about 5 minutes, stirring occasionally. If the mixture starts to stick, add a splash of water.
6. Stir in the blended tomatoes and simmer for about 10 minutes, until they soften and the mixture thickens slightly.
7. Once the potatoes begin to soften, add the rinsed butter beans and salt to taste.
8. Adjust the water as needed – you want a gravy that’s thick but still coats the potatoes and beans nicely. I usually add warm water, as it helps keep the temperature consistent. Simmer for another 10-15 minutes, or until the potatoes are tender and the gravy has reached your desired consistency.
9. Finally, garnish with fresh coriander and serve hot!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• For a smoother gravy, you can blend a small portion of the curry after it’s cooked.
• A pinch of garam masala at the end adds a lovely finishing touch.

Variations

This recipe is super versatile! Here are a few ideas to make it your own:

• Vegan Adaptation: Simply use vegetable oil instead of ghee. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you’re sensitive to spice, use less Kashmiri chilli powder or even a milder chilli powder. My friend, Priya, always makes it extra mild for her kids.
• Festival Adaptation: During Navratri fasting, you can skip the potatoes and onions and use singhara (water chestnut flour) to thicken the gravy. It’s a popular fasting dish in North India!

Serving Suggestions

This Butter Bean Potato Curry is fantastic with:

• Steaming hot rice – a classic pairing!
• Warm rotis or naan bread – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) – to cool things down if you’ve added a bit too much chilli!

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 flavours meld together! You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

• What are butter beans and can I substitute them? Butter beans (also known as lima beans) are a type of large, flat bean with a creamy texture. You can substitute with chickpeas, but the flavour will be slightly different.
• Can I use a different type of potato for this curry? Yes, you can! Red potatoes or Yukon Gold potatoes work well too. Just adjust the cooking time accordingly.
• How can I adjust the spice level of this dish? Use less Kashmiri chilli powder, or substitute with a milder chilli powder. You can also remove the seeds from the green chillies to reduce the heat.
• What is the best way to blanch and blend the tomatoes? Bring a pot of water to a boil, score an ‘X’ on the bottom of each tomato, and blanch for about 30 seconds. Then, transfer them to an ice bath to stop the cooking process. Peel and blend until smooth.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours will develop even more over time.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!