- 1 cup/250ml dry red speckled beans
- 2 tablespoon Wilson’s Butter Flavoured Oil
- 1 onion finely chopped
- 2 bay leaves
- 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 fennel
- 1 tbsp medium masala
- 2 teaspoon kashmiri chilli powder
- 2 small roman 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 Wilson’s Butter Flavoured Oil 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 liquid 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. Add more water depending on how much gravy you prefer.
Garnish with coriander.
Notes: When adding water to your curry be careful not to add too much as you don’t want a runny gravy, it should be thick.
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