Sugar Bean Curry is a staple in most Indian homes. I absolutely hated any kind of beans when I was a young girl. I remember the days I got home from school and if I saw that my mum cooked a Bean Curry she would never hear the end of it. How things change.
I now absolutely love this Sugar Bean Curry and it is definitely a staple in our home. I love simple food. No gourmet food can bring me as much pleasure as a simple home-cooked meal.
I am so glad I leant to cook because it gives me so much pleasure and when I see my family enjoying the meals I cook that really makes me happy. Over the years I have perfected this Sugar Bean Curry because I have probably cooked it a million times already. I have my bad days too when even a good curry can turn bad.
As they say practice makes perfect and I find that the more I cook the better I get at it. If you are starting out in the kitchen please don’t be disappointed if your food is not always perfect. We all have to start somewhere but we learn through trial and error.
Besides my food tasting better I feel more confident in my ability these days. I have tried things I would never have tried before. Trust me even food bloggers have to research and try a recipe a few times before we get it right. So if you are passionate about cooking just keep going, you will get better I promise.
Sugar Bean Curry
- 1 cup/250ml dry red speckled beans
- 2 tbsp vegetable oil or 1 tbsp butter ghee
- 1 onion finely chopped
- 2 bay leaf
- 2 small pieces cinnamon stick
- 1 star aniseed
- 1 teaspoon ginger/garlic paste
- 1 sprig curry leaf
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground soomph/fennel
- 1 tbsp medium masala
- 2 teaspoon kashmiri chilli powder
- 2 small roma tomatoes blanched and pureed
- 2 potatoes peeled and each cut into 4 cubes
- Soak the beans in some warm water for an hour. Rinse well and boil the beans until it is soft and tender. Do not add too much water when boiling the beans. Set aside
- In a medium pot heat the oil or butter ghee on low to medium heat. Add the cumin seeds and fry until it splutters
- Add the cinnamon stick, bay leaf, star aniseed and curry leaf together with the onion. Sauté until onion is slightly brown
- Add the ginger/garlic paste and fry for a minute
- Add the turmeric, coriander, fennel, masala, and kashmiri chilli powder. Cook for a minute. Add a few drops of water to prevent the spices from burning
- Add the potatoes and allow it to cook for 2-3 minutes with the spices. Add the pureed tomatoes.
- Cover and cook until all the moisture dries up
- Add half cup of water and allow potatoes to cook on a low heat until tender but not fully cooked
- Add the beans. Season with salt. Add another half cup of water and allow the beans to cook with the potatoes until the potatoes are soft. You can add more water depending on how much gravy you prefer.
- Garnish with coriander
- Soak tomatoes in boiling water for a few minutes. Run some cold water over it, remove the skin and puree the tomatoes in a blender or use a stick blender
- You can soak your beans overnight to make the cooking process easier. Boil it before cooking your curry
- When adding water to your curry be careful not to add too much as you don't want a runny gravy, it shoud be thick. If you are using soft cooking potatoes you won't need as much water as you would need when using potatoes that take longer to cook
- If you do not have masala you can increase the amount of Kashmiri Chilli Powder
- If you 're having a lazy day you can replace the dried beans with 2 cans of Red Speckled Beans, Woolies sells an amazing one