Lima Beans Recipe – Authentic Indian Hing & Turmeric Curry

Last Updated on 2 months by Neha Deshmukh

Lima Beans Recipe – Authentic Indian Hing & Turmeric Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Lima Beans Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, packed with goodness, and a wonderful change from the usual dals and curries. Trust me, you’ll love this one!

Why You’ll Love This Recipe

This Lima Beans Curry (or Ghori ki Sabzi as it’s sometimes called) is a real hidden gem of Indian cuisine. It’s incredibly satisfying, subtly spiced, and has a beautiful, earthy flavor. Plus, it’s a fantastic way to get your veggies in! It’s perfect for a weeknight dinner, and it’s sure to become a family favorite.

Ingredients

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

• 16 oz Frozen Lima Beans (about 450g)
• 4 tsp Oil (any neutral cooking oil)
• ?? tsp Cumin Seeds (Jeera)
• ?? tsp Mustard Seeds (Rai)
• Pinch of Asafoetida (Hing)
• ?? tsp Turmeric Powder (Haldi)
• 1 small Onion, finely chopped
• 1 Green Chili, slit lengthwise (adjust to your spice preference)
• 1 tsp Ginger, grated
• 3 cloves Garlic, minced
• 8 oz Tomato Sauce (about 225ml)
• ?? tsp Red Chili Powder (Lal Mirch)
• 1 tsp Coriander Powder (Dhaniya Powder)
• 1 tsp Garam Masala
• ?? tsp Cumin Powder (Jeera Powder)
• 1 tsp Salt (or to taste)
• 1 cup Water (240ml)
• 5 sprigs Cilantro Leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth and is amazing for digestion. It can be a little pungent on its own, but it mellows beautifully when cooked. You can find it at most Indian grocery stores, and sometimes in the spice aisle of larger supermarkets.
• Lima Beans: I often use frozen lima beans for convenience, but fresh are wonderful too (see FAQs!). If using fresh, you’ll need about 2 cups shelled.
• Turmeric Powder: Use a good quality turmeric powder for the best color and health benefits. The vibrant yellow hue is part of what makes this curry so appealing!
• Regional Variations: In some parts of India, people prefer to use fresh tomatoes instead of tomato sauce. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat.
2. Once the oil is hot, add the cumin seeds and mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop and dance in the oil.
3. Now, stir in a pinch of asafoetida (hing), turmeric powder, chopped onions, slit green chili, grated ginger, and minced garlic. Cook until the onions turn a lovely golden brown. This is where the flavor base really builds, so don’t rush it!
4. Pour in the tomato sauce and cook for a few minutes until the oil starts to separate from the mixture. This means the sauce is nicely cooked down and ready for the spices.
5. Add the red chili powder, coriander powder, garam masala, cumin powder, and salt. Cook for another 1-2 minutes, stirring constantly, to bloom the spices and release their aromas.
6. Add the frozen lima beans and one cup of water. Give everything a good mix.
7. Close the pressure cooker lid and cook for one whistle on medium heat.
8. Let the pressure release naturally. Once the pressure is released, open the lid, adjust the seasoning if needed, and garnish generously with fresh cilantro leaves.

Expert Tips

Here are a few things I’ve learned over the years to make this curry perfect every time:

• Consistency: If you prefer a thicker curry, you can mash a few of the lima beans against the side of the cooker.
• Sticking: To prevent sticking, make sure the oil is hot enough before adding the cumin and mustard seeds.
• Blooming Spices: Cooking the spices for a minute or two in the oil really brings out their flavor. Don’t skip this step!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
  • Medium: Use 1 tsp of red chili powder.
  • Hot: Add 1 ½ – 2 tsp of red chili powder, or add a finely chopped serrano pepper along with the green chili.
• Festival Adaptations: This curry is often made during the monsoon season in some parts of India, as lima beans are believed to be warming and comforting.

Serving Suggestions

This Lima Beans Curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy basmati rice – a classic pairing!
• With warm roti or chapati – perfect for soaking up all the delicious gravy.
• With naan bread – a slightly more indulgent treat.
• A side of raita (yogurt dip) can help balance the spice.

Storage Instructions

Leftovers? Yes, please! This curry keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

1. Can I use fresh lima beans instead of frozen? What adjustments should I make to the cooking time?

Yes, absolutely! Use about 2 cups of shelled fresh lima beans. You might need to increase the cooking time in the pressure cooker to 2-3 whistles, depending on how tender the beans are.

2. What is Hing (Asafoetida) and where can I find it?

Hing is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. It’s also known for its digestive properties. You can find it at most Indian grocery stores, and sometimes in the spice aisle of larger supermarkets.

3. My curry is too watery. How can I thicken it?

You can mash a few of the lima beans against the side of the cooker, or simmer the curry uncovered for a few minutes to allow some of the liquid to evaporate.

4. Can I make this curry ahead of time? How does it hold up?

Yes, you can! The flavors actually develop even more overnight. It holds up well in the refrigerator for up to 3 days.

5. What are some good alternatives to tomato sauce in this recipe?

You can use about 2-3 fresh tomatoes, pureed, instead of tomato sauce. Or, for a different flavor profile, try using a tablespoon of tomato paste mixed with a cup of water.

6. Is this dish suitable for people with sensitive stomachs?

Yes, generally! The hing (asafoetida) is known to aid digestion. However, if you are very sensitive to spices, start with a smaller amount of chili powder.

Enjoy! I hope you love this Lima Beans Curry as much as my family does. Let me know in the comments how it turns out for you!