Lima Bean and Potato Gravy: A Tasty Indian Recipe
Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Lima bean and potato gravy
Tasty and Nutritious Meal
Lima beans, also known as butter beans or double beans, are a rich source of fiber, protein, manganese and calcium.
Lima bean and potato gravy is an easy dish that everyone in the family will love. Pair with chapati, paratha, roti or rice.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
5 min | 15 min | 20 min | 3 servings |
Ingredients
- 2 tablespoons oil
- 1 onion, sliced or chopped
- 2 inch long cinnamon stick
- 2-3 cloves
- 8-10 black peppercorns
- 2 inches ginger, washed and chopped
- 5-6 garlic cloves
- 1/2 cup fresh coriander leaves
- 1/2 cup fresh coconut, grated
- 2 tablespoons fried gram
- 1 tablespoon poppy seeds
- 2 cups water, or as needed
- 1/2 teaspoon mustard seeds
- 1-2 red chilies
- 1 cup lima beans, soaked overnight
- 1 potato, peeled and chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- salt to taste
Instructions
- Soak the lima beans in enough water overnight (or at least 8 hours). Drain the water and set the beans aside.
- Wash, peel and chop the potato. Set aside.
- In a pan, heat the oil and add sliced onion. Fry till translucent. Switch off the flame and set aside.
- In a mixer jar, add cinnamon, cloves, black peppercorns, chopped ginger, garlic cloves, fresh coriander leaves, grated fresh coconut, fried gram, poppy seeds, fried onion and water. Close the lid and grind to a fine paste. Set aside.
- In a cooker, heat the oil and splutter the mustard seeds. Add broken red chilies and fry for a few seconds.
- Add soaked lima beans. Mix with tempering.
- Add chopped potato and turmeric powder. Mix.
- Add ground paste and mix well with beans and potato.
- Add red chili powder, coriander powder, garam masala powder and salt. Mix well with masala and vegetables.
- Add water as needed, mixing well.
- Close the lid of the cooker and take 3 whistles. Let the pressure subside.
- Serve the gravy hot with chapati, roti, paratha or rice.
Step-by-Step Photos
In a pan, heat 1 tablespoon oil. Add 1 onion and fry till translucent. Switch off the flame and set aside.
In a mixer jar, add a 2-inch-long cinnamon stick, 2-3 cloves, 8-10 black peppercorns, 2 inches chopped ginger and 5-6 garlic cloves.
Add 1/2 cup fresh coriander leaves.
Add 1/2 cup grated fresh coconut.
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Add 2 tablespoons fried gram and 1 tablespoon poppy seeds.
Add fried onion and 1/2 cup water.
Close the lid and grind to a fine paste. Set aside.
In a cooker, heat 1 tablespoon oil and splutter 1/2 teaspoon mustard seeds. Add 1-2 broken red chilies and fry for a few seconds.
Add 1 cup soaked lima beans and mix with tempering.
Add 1 chopped potato and 1/2 teaspoon turmeric powder. Mix.
Add ground paste. Mix well with beans and potato.
Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder and salt. Mix well with masala, beans and vegetables.
Add 1 cup of water or as needed and mix well.
Close the lid of the cooker and take 3 whistles. Let the pressure subside.
Lima bean and potato gravy is ready to serve.
Serve hot with chapati, roti, paratha or rice.
Cooking Notes
- Soaking the beans: Add a generous amount of water for soaking as the beans will absorb water and double in size.
- Spice level: Adjust the spiciness by altering the number of spice powders and peppercorns as desired.
- Consistency: If you are serving the gravy with rice, the consistency should be thin. For chapati and roti it should be medium-thick. Add the water accordingly.
