Authentic Gadra Beans Recipe – Potato & Spice Indian Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Gadra Beans Recipe – Potato & Spice Indian Curry

Introduction

There’s just something so comforting about a warm, flavorful curry on a cozy evening, isn’t there? I remember the first time my dadi (grandmother) made me this Gadra Beans curry – the aroma filled the whole house, and the taste… well, it was pure magic! Gadra beans, also known as Borlotti beans, aren’t the most common ingredient, but trust me, they add a beautiful creaminess and slightly nutty flavor that takes this potato curry to another level. It’s a little bit of work, but absolutely worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Gadra Beans and Potato Curry is a hug in a bowl! It’s packed with flavour, wonderfully comforting, and a little different from your everyday dal or vegetable curry. It’s perfect for a weeknight dinner, a special occasion, or even meal prepping. Plus, it’s a fantastic way to explore some lesser-known Indian ingredients.

Ingredients

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

• 1 cup fresh borlotti/gadra beans
• 3 tbsp vegetable oil
• 1 onion, finely sliced
• 1 cinnamon stick
• 2 small bay leaf
• 1 star aniseed
• 1 sprig curry leaf
• 2 green chilli, slit lengthwise (adjust to your spice preference!)
• 1 tsp ginger/garlic paste
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 0.25 tsp turmeric powder
• 0.25 tsp ground fennel seeds
• 2 tbsp masala (I like a good Punjabi Masala)
• 1 tsp Kashmiri chilli powder (optional, for colour)
• 0.5 tsp Garam Masala
• 3 small roma tomatoes, blanched and grated
• 2 potatoes, peeled and cubed
• Salt, to taste
• Warm water, as needed
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Gadra/Borlotti Beans: These are the stars of the show! They have a lovely creamy texture when cooked. If you can’t find fresh, you can use dried (see the FAQs for details).
• Kashmiri Chilli Powder: This isn’t about heat, it’s about colour! It gives the curry a beautiful, vibrant red hue. Don’t worry if you don’t have it, regular chilli powder will work, but the colour won’t be as striking.
• Spice Blend: The combination of coriander, cumin, fennel, and garam masala is what gives this curry its authentic flavour. Don’t be shy with the spices – they’re what make Indian food so special! I like to toast my whole spices briefly before grinding them for an extra layer of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean and wash the Gadra beans thoroughly. Then, pop them into a pressure cooker with enough water to cover them. Pressure cook for 10-15 minutes, or until they’re tender but still hold their shape. Set aside.
2. Now, heat the oil in a nice, heavy-bottomed pan. Add the cinnamon stick, star anise, and bay leaf. Let them sizzle for a moment until they become fragrant – this is where the magic begins!
3. Add the sliced onion and curry leaves. Sauté until the onions caramelize to a beautiful golden brown. Patience is key here; well-caramelized onions are the foundation of a great curry.
4. Stir in the ginger-garlic paste and green chillies. Fry for a minute until you can smell that lovely aroma.
5. Time for the spice party! Add the coriander, cumin, turmeric, fennel, masala, and Kashmiri chilli powder (if using). Fry the spices for about 2 minutes, stirring constantly to prevent them from burning. If things get too dry, add a splash of water.
6. Add the cubed potatoes and salt. Coat them well with the spice mixture and cook for another 2 minutes.
7. Now, add the grated tomatoes and simmer on low heat for about 10 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
8. Pour in about ½ cup of warm water. Simmer until the potatoes are nearly cooked through.
9. Add the cooked Gadra beans. Gently stir everything together and simmer for another 5-7 minutes, or until the gravy has thickened and the potatoes are completely soft. Add more water if needed to reach your desired consistency.
10. Finally, finish with a sprinkle of Garam Masala and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Work in batches if necessary to ensure they caramelize properly.
• Grating the tomatoes instead of blending them gives the curry a lovely texture.
• Taste as you go and adjust the seasoning accordingly. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your masala blend doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you like it mild, reduce or omit the green chillies and Kashmiri chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies.
• Regional Variations: In North India, you might find this curry made with a touch of cream or yogurt for extra richness. In other regions, people might add different vegetables like cauliflower or peas.
• Festival Adaptations: This curry can be adapted for Navratri fasting by omitting the onion and garlic and using sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This Gadra Beans and Potato Curry is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry actually tastes even better the next day as the flavours meld together!

FAQs

What are Gadra beans and where can I find them?

Gadra beans, also known as Borlotti beans, are a type of shelling bean with a speckled appearance. You can often find them at Indian grocery stores, Italian delis, or online.

Can I use dried Gadra beans instead of fresh? What adjustments are needed?

Yes, you can! Soak the dried beans overnight, then boil them until tender before adding them to the curry. You might need to increase the cooking time slightly.

What is the purpose of blanching and grating the tomatoes?

Blanching the tomatoes makes it easier to remove the skin, and grating them creates a smoother texture in the curry.

Can I adjust the spice level of this curry?

Absolutely! Feel free to adjust the amount of green chillies and chilli powder to suit your taste.

How can I make this curry ahead of time?

You can make the curry a day or two in advance. The flavours will develop even more! Just store it in the refrigerator and reheat when ready to serve.

What is the best way to serve this curry for a complete meal?

Serve it with rice or roti, a side of raita, and a simple salad for a satisfying and balanced meal.