How to make itīutter bean curry is easy enough to make even for beginner cooks, but in this section in case you’re unsure about any step you can check the progress photos and detailed instructions below, or skip ahead to the recipe card if you prefer. Salt: This recipe does need to be well-salted so if you prefer to reduce sodium because of dietary concerns, I recommend you use a no or low-sodium salt alternative.
Ginger: Use fresh ginger, not ground, if you don’t have any fresh ginger then just omit it. Water: I like using vegetable stock instead of water in a lot of my recipes and curries but I don’t recommend it here as you really want the flavor of the spices to shine through. If you don’t have any, then make your own.Ĭlove: Use ground clove preferably, if you don’t have any ground clove you can use four cloves and add them to fry with the onions instead and remove when the curry is cooked.Ĭinnamon: Use ground cinnamon, or add half a cinnamon stick with the onions if you don’t have any ground cinnamon to hand.īutter beans: You can use canned or bottled or homecooked butter beans for this recipe, or follow the instructions given further down to use dried beans in your Instant Pot. Garam masala: This common spice in Indian cooking is a must. A quarter teaspoon will give you a mild spicy flavor, I prefer to use half a teaspoon for a medium-high level of spice, but you do you. Garlic: Use large fresh garlic cloves, not frozen or dried granules.Ĭayenne: This is optional but highly recommended. Turmeric: Use ground turmeric, not fresh.īlack pepper: Use regular preground black pepper, not the type that comes as peppercorns in a grinder. Oil: You can use any fairly flavorless oil like canola oil, sunflower oil etc. If you don’t have any ground cumin to hand you can use cumin seeds double the amount and add them in before the onion and allow them to crackle a bit before adding anything else to the pan.Ĭoriander: Use ground coriander, not coriander seeds.
Don’t use canned tomatoes as they won’t break down into the sauce the same way.Ĭumin: Use ground cumin. Tomatoes: Use two large tomatoes, any type will do. If you don’t have lemon juice you can use fresh lime juice, or tamarind extract to get that sour tangy flavor. Lemon: You’ll need fresh lemon juice, not concentrate for this recipe. Onion: Use a large brown or red onion (the one in the photo is actually a bit small).
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