Sunday, March 23, 2014
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BUTTER BEANS LIMA BEANS AND POTATO KORMA
Serves 6 Preparation time 45 minutes
Ingredients:
250 grams butter beans / lima beans, 2 onions chopped, 2 tomatoes chopped, 2 potatoes peeled and cut into quarters, 2 cloves, 3 cardamoms, 1 stick cinnamon, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 2 tablespoon coconut paste, 1 teaspoon chillie powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon spice powder / garam masala powder, Salt to taste
3 tablespoons coriander leaves chopped
Boil the butter beans and potatoes till tender in sufficient water with a little salt. Drain and keep aside. Heat oil in a pan and sauté the onions, cloves, cardamom and cinnamon for a little while. Add the tomatoes, garlic paste, ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, coconut paste, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the boiled butter beans / lima beans and potatoes and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis
BUTTER BEANS LIMA BEANS AND POTATO KORMA
BUTTER BEANS OR LIMA BEANS: Lima Beans are also known as Butter Beans, because of their starchy yet buttery texture. Butter Beans or Lima beans have a delicate flavor that complements a wide variety of dishes. They are a very good source of cholesterol-lowering fiber and prevent blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. These beans are also rich in vitamins and proteins.
BUTTER BEANS / LIMA BEANS AND POTATO KORMA
Serves 6 Preparation time 45 minutes
Ingredients:
250 grams butter beans / lima beans, 2 onions chopped, 2 tomatoes chopped, 2 potatoes peeled and cut into quarters, 2 cloves, 3 cardamoms, 1 stick cinnamon, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 2 tablespoon coconut paste, 1 teaspoon chillie powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon spice powder / garam masala powder, Salt to taste
3 tablespoons coriander leaves chopped
Boil the butter beans and potatoes till tender in sufficient water with a little salt. Drain and keep aside. Heat oil in a pan and sauté the onions, cloves, cardamom and cinnamon for a little while. Add the tomatoes, garlic paste, ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, coconut paste, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the boiled butter beans / lima beans and potatoes and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis
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