I find it completely strange to cook a curry without onions. I am so used to adding the onions and sautéing it till I can add the tomatoes, but then when there are no onions. I just get lost along the way and land up following to recipe to the tee.
I was not really going to make this recipe because when I went to check on my inventory of tin food, there was only one tin of butter beans left over and then I went to the pantry to check how many potatoes I had and there was only two and there were like seconds away from going to the compost heap.
So I decided seeing as I am trying not to waste food that I would make the recipe so that I could save those two last potatoes because my veggie order was only coming a week later and there was no way I was sending my dad out to buy potatoes, I send him out to buy potatoes he will buy the whole shop and come back without the potatoes I originally asked for.
My dad was very happy to have discovered that this dish was made from plain butterbeans and not the curried flavoured butter beans, he hates those, apparently it leaves a funny taste in his mouth and he refuses to eat them.
He was also happy that I finally made vegetables that he was used to and not some funny funny weird food as he calls it. Then I disappointed him by making pulisadham rice to go with it and not roti, he was crying that there was not roti, he was really craving for roti. My dad eating roti is funny, he doesn’t eat with his hands, not sure what kind of Indian he is, and he eats everything with a utensil, including roti. He eats roti with a knife and fork! It is a funny site to see I tell you.
All in all it was a dish that was loved by all even my mother loved it, she loved it the most because there was no large onion bites and tomatoe chunks, she can refuse food if she just spots one chunk of tomatoe.
I did give in and add a small chopped onion just for my sanity.
- 2 x tbsp. olive oil.
- 1 x onion, finely chopped.
- ½ x tsp mustard seeds.
- ½ x tsp cumin seeds.
- 1 x small cinnamon stick.
- 1 x bay leaf.
- 2 x cloves.
- 2 x cardamom pods.
- 2 x tsp masala.
- 1 x tsp grated ginger.
- 1 x tsp turmeric powder.
- 1 x sprig curry leaves.
- 1 x tin crushed tomatoes, liquidized.
- 2 x potatoes, peeled and cubed.
- Salt to taste.
- 2 ½ x cups water.
- 1 x tin butter beans, drained and rinsed.
- Fresh coriander to garnish.
- Heat oil in a pot.
- Add the seeds and onion and fry for a few seconds.
- Add masala and ginger and give it a good mix.
- Add the tomatoes, curry leaves, bay leaf, cover and cook till it releases all its water.
- Add the turmeric powder and stir.
- Add the potatoes and all the water.
- Cover and cook till the potatoes are almost soft.
- Add the drained beans and more water if you need.
- Cover and cook till the gravy is thick.
- Garnish with coriander before serving.