Double beans gravy is a nutritious and flavorful North Indian curry that pairs wonderfully with chapathi, Poori, Phulka or even with rice and Biryani. This protein-rich dish combines double beans in onion tomato curry creating a hearty and satisfying meal. The gravy is typically mildly spiced with a rich, tangy tomato base, enhanced with ginger, garlic, cumin, coriander, garam masala, and sometimes a touch of cream for richness.
Ingredients needed for making Double beans gravy
- 2 cups fresh double beans (lima beans or broad beans), shelled
- 1 teaspoon cumin seeds
- 2 large onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 2-3 medium tomatoes, finely chopped
- 2 green chilies, slit (optional)
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- A tablespoon of curd
- Fresh coriander leaves for garnish
- Salt to taste
- Oil as required
To Grind
Grated Coconut - 1/2 cup
Poppy seeds - 1 tsp.
Pepper - 1 tsp.
Fennel seeds - 1 tsp.
Instructions for making Double beans gravy
1. Remove the double beans from pods. If using dried beans soak them overnight.
2. Heat oil in a pressure cooker add cumin seeds. Let them splutter.
3. Add the chopped onions and sauté until golden brown
4. Add ginger-garlic paste and green chilies. Cook for 1-2 minutes.
5. Add chopped tomatoes and cook until soft and oil separates (about 5-7 minutes).
6. Next add the spices one by one. Add turmeric, red chili powder, coriander powder, garam masala and salt. Mix well and cook for 2 minutes. Add a tablespoon of curd and mix well.
7. Add the fresh beans. Mix gently and cook for 5 minutes next add the ground coconut paste mix well.
8. Add water to achieve desired gravy consistency.
9. Close the lid Cook on medium flame for 3 whistles, allowing the beans to absorb the flavors (fresh beans need less cooking time).
10. Garnish with fresh coriander leaves.
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