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Broad Beans Curry

A favorite veggie dish that comes in so many different types. Which type a beans to choose. This use to be my favorite Wednesday dish with sambals and Puri. Yes, its Puri time again so don’t forget to make time to make Puri


  • 2 cups broad beans, rinsed and boiled until soft....strain, reserve liquid(optional )... or boil water to add to cooking process

  • 2 Table spoon of Kashmiri masala and 1 teaspoon of Kashmiri chili powder (depends on your spice level

  • 1/4 cup oil, 1/2 tsp Cardamom seeds, Few dhania seeds, 2 bay leaves

  • 2 cinnamon sticks, 1 small onion, finely sliced

  • 1 tsp ground ginger garlic

  • 2 medium tomatoes, chopped or grated

  • 1 large onion finely chopped.

  • Finely chopped Dhania


  • Pre boil beans, but if you don’t have time (lazy) I use canned beans sometimes.. J

  • Heat oil, add seeds when sputters add the whole spices

  • Add chopped onions, let simmer until onions are soft (do not let crisp)

  • Add ground ginger garlic, fry for few seconds, add the masala and the pre boiled beans

  • Stir and add salt to taste. Add little water at a time and cook until you get the gravy that you desire, add grated tomato and simmer about 3-5 minutes

  • Salt to taste

  • Garnish with dhania.

*Let sit to cool prior to serving

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