Goan Inspired Butter Beans

Serves 1
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Directions

  1. 1Dry toast coriander powder, fennel powder, garam masala one by one in a pan until nutty, ensuring they don't burn.
  2. 2Dry toast desiccated coconut in a pan until it turns lighter brown.
  3. 3Add turmeric to the toasted spices and coconut; no need to toast the turmeric.
  4. 4Fry chopped onions in olive oil until golden brown.
  5. 5Grind the fried onions with the toasted spices and coconut on a sil-batta, adding a splash of water if needed, until it forms a thick paste.
  6. 6In a pot, heat olive oil, crackle mustard seeds, and toss in curry leaves.
  7. 7Add the onion-spice paste, chopped tomato, and green chilli.
  8. 8Sauté until the tomatoes soften and the paste deepens in color.
  9. 9Pour in the butter beans with their liquid.
  10. 10Let everything simmer until it thickens and becomes glossy.
  11. 11Season full-fat Greek yogurt with salt and roasted cumin.
  12. 12Spoon yogurt onto a plate.
  13. 13Top with warm spiced butter beans, pickled onions, fresh coriander, and pine nuts for crunch.
  14. 14Serve with fresh flatbreads.

Ingredients

  • 2 tbsp coriander powder
  • 0.25 tsp fennel powder
  • 0.5 cup desiccated coconut
  • 0.5 tbsp garam masala
  • 0.25 tsp turmeric
  • 160 g chopped onions
  • Glug olive oil
  • 1 tsp mustard seeds
  • 8 leaves curry leaves
  • 1 large tomato, chopped
  • 1 green chilli
  • 1 can butter beans
  • full-fat Greek yogurt
  • salt
  • roasted cumin
  • pickled onions
  • fresh coriander sprigs
  • pine nuts
  • fresh flatbreads

Equipment

pancooking spoonsil-battamixer grinderpotplate

Tips

  • Dry toasting releases the flavor of the spice; ensure it doesn't turn black or dark brown.
  • If you don't have a sil-batta, you can use a mixer grinder to make the paste.