Beans curry, a green beans curry recipe made in the form of a semi gravy style perfect to be eaten with roti or chapati.
My blog now contains many more recipes made with various veggies and please leave a feedback in the comment box for any further recipe request.
Beans is commonly called as “phalli” and there are various varieties of beans in our country like cluster beans commonly called as “gavar ki phali”, another common beans variety is flat beans commonly known as “sem ki phali”.
Always beans tastes good if combined with potatoes and we mostly make all the beans recipes with potatoes.
There are many ways to make beans like beans fry, aloo beans recipe etc…which shall be updated soon as I keep writing many more recipes.
Aloo beans is a very good combination while making a curry or while making aloo beans fry.
In this post I have shared a very yummy curry that goes good with either of the main course recipes like roti or steamed rice and one does not need to make any main course dish like dal or curry.
This is a semi gravy recipe into which I have used tomatoes and onions and also I have given flavors of coriander leaves and methi leaves to enhance the flavor of the curry.
Points to remember while making the beans curry:
- The curry can be slow cooked in a vessel and one needs to be patient for the beans and aloo to get tender.
- Only beans can be added and if one does not want to add aloo, it can be skipped.
- The curry can be pressure cooked, but if given many whistles the curry can become mushy. Be careful while pressure cooking and just give 1 or 2 whistles.
Beans according to me tastes best when stir fried but we also prefer to make in the form of a curry that can serve to many.
Below are the recipe details where I have written step by step details on how to make this curry.
Beans curry recipe card below:
- 500 gms beans/phalli
- 3 potatoes/aloo
- 3 tbsp oil
- 2 medium size onions finely sliced
- 2 slit green chillies
- salt to taste
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder/ haldi
- 1/2 tsp ginger garlic paste
- 3 tomatoes finely chopped
- 2 tbsp freshly chopped coriander leaves
- 1 tbsp freshly chopped methi leaves/fenugreek
- 1/4 cup water
First take a handful of beans, remove its head and tail and then chop the beans of desired size.
Peel the potatoes, cut them into desired cubes.
Wash the beans and aloo well under running water.
In a pressure cooker, add oil and heat it.
Into it, add onions, add slit green chillies and cook the onions until soft.
Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste and mix well.
Saute well and cook the masala for few minutes on low flame until oil starts floating.
Add the chopped beans into the masala, add the potato cubes, mix well.
Cook the beans and aloo on medium flame for 5 minutes.
Add the chopped tomatoes into the beans and mix well.
Cook the curry by covering the lid for 5-10 minutes.
Add 1/4 cup water.
Add freshly chopped coriander leaves, methi leaves and give a slight mix.
Cover the lid of the pressure cooker and pressure cook for 2 whistles on medium flame.
Switch off the flame.
Reduce the steam.
Remove the lid and if there is any water remaining, cook by removing the lid for few minutes until water is totally evaporated.
Serve hot with roti or rice.