Butter Bean Recipe – Authentic Indian Curry with Ginger & Chilli

Last Updated on 2 months by Neha Deshmukh

Butter Bean Recipe – Authentic Indian Curry with Ginger & Chilli

Hey everyone! I’m so excited to share this incredibly comforting and flavorful Butter Bean Curry with you. It’s a dish that always reminds me of cozy evenings and the wonderful aromas of my grandmother’s kitchen. Honestly, it’s a bit of a hidden gem – not as commonly known as some other Indian curries, but so worth making! It’s easy, quick, and packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This Butter Bean Curry (or chole as some might call it, though traditionally chole uses chickpeas) is a fantastic weeknight meal. It’s ready in under 30 minutes, requires minimal effort, and is incredibly satisfying. The creamy texture of the butter beans combined with the warm, aromatic spices is just divine. Plus, it’s a great way to sneak in some extra protein and fibre!

Ingredients

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

• 1 cup Butter Beans
• 1 Onion
• 1 Tomato (big)
• 1 Green Chilli
• 1 inch piece Ginger
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 2 tsp Coriander Powder
• 0.5 tsp Chilli Powder
• 2 tsp Oil
• 0.25 tsp Cumin Seeds
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Butter Beans: A Nutritional Powerhouse

Butter beans, also known as lima beans, are a fantastic source of plant-based protein, fibre, and iron. They have a lovely, creamy texture that works beautifully in this curry. You can find them canned or frozen – I usually go for canned for convenience.

Regional Variations in Bean Usage

While this recipe specifically uses butter beans, you’ll find variations across India. Some regions use chickpeas (chole), kidney beans (rajma), or even a mix! Feel free to experiment.

Spice Blend: The Heart of Indian Flavor

The spice blend is key to a good Indian curry. Don’t be afraid to adjust the amounts to your liking. I like a little extra coriander powder for a brighter flavour.

Oil Choice: Traditional vs. Modern Options

Traditionally, this curry would be made with mustard oil, which has a distinct flavour. However, I usually use vegetable oil or sunflower oil – it’s a matter of personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onion, tomato, green chilli, and ginger. Having everything prepped makes the cooking process so much smoother.
2. Now, pressure cook the butter beans with a pinch of salt and enough water to cover them until they’re nice and soft. Usually 2-3 whistles in a pressure cooker is perfect. If you’re using canned beans, you can skip this step!
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop.
4. Add the chopped onions, ginger, and green chilli to the pan. Sauté until the onions turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
5. Throw in the chopped tomatoes and cook until they soften and break down. This will take another 5 minutes or so.
6. Now for the magic! Add the turmeric powder, cumin powder, coriander powder, and chilli powder. Stir well to combine and cook for a minute or two, allowing the spices to bloom. This is where your kitchen will start to smell amazing!
7. Add the cooked butter beans and a little salt (remember you already added some during pressure cooking!). Cook covered for 5-7 minutes, stirring occasionally, until the spices are well blended and the curry has thickened slightly.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Spice Balance

Don’t be shy with the spices, but start with the amounts listed and adjust to your taste. A pinch of garam masala at the end can also add a lovely depth of flavour.

Ensuring Creamy Texture Without Dairy

Butter beans naturally have a creamy texture, but you can enhance it by mashing a few of the beans against the side of the pan while cooking.

Working with Fresh vs. Ground Spices

Freshly ground spices always have a more potent flavour. If you have the time, grinding your own spices is a great way to elevate your cooking.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your oil doesn’t contain any animal products.

Gluten-Free Suitability

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
• Medium: Use the amount of chilli powder listed in the recipe.
• Hot: Add an extra ¼ tsp of chilli powder or a pinch of cayenne pepper.

Festival Adaptation: Navratri/Fasting Friendly Version

During Navratri, many people avoid onion and garlic. Simply omit the onion from this recipe and it becomes a delicious fasting-friendly meal!

Serving Suggestions

This Butter Bean Curry is incredibly versatile. Here are a few ideas:

• Serve with fluffy basmati rice.
• Enjoy it with roti or naan bread.
• It’s also delicious as a side dish with other Indian curries.
• My family loves it with a side of raita (yogurt dip).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw completely before reheating.

FAQs

Let’s answer some common questions:

What are Butter Beans and are they the same as Lima Beans?

Yes, butter beans and lima beans are the same thing! They just have different names depending on where you are.

Can I use dried Butter Beans instead of pre-cooked?

Absolutely! You’ll need to soak the dried beans overnight and then boil them until tender before adding them to the curry.

How can I adjust the thickness of the curry?

If the curry is too thick, add a splash of water. If it’s too thin, cook it uncovered for a few more minutes to allow some of the liquid to evaporate.

What is the best type of rice to serve with this Butter Bean Curry?

Basmati rice is a classic choice, but any long-grain rice will work well.

Can this curry be made ahead of time?

Yes! The flavours actually develop even more overnight. Just reheat gently before serving.

Enjoy this recipe, and let me know what you think in the comments below! Happy cooking!