Butter Bean Curry



3 tbsp oil

1 medium onion, finely chopped 

1 tbsp Supreme Mustard Seeds

15 Supreme Curry Leaves 

4 Supreme Whole Dried Round Chillies

Pinch of asafoetida 

1 ½ large tomatoes, finely chopped 

2 tsp Supreme Coriander Powder 

1 tsp Supreme Cumin Powder 

1 tsp Supreme Chilli Powder 

½ tsp Supreme Turmeric Powder 

Salt to taste 

1 tsp sugar 

1 tsp Supreme Tamarind Concentrate

½ cup water

2 tin Supreme Butter Beans, drained  

Chopped coriander 


Heat oil in a pot over medium-high heat. Add mustard seeds, curry leaves, whole red chillies and asafoetida. Saute until mustard seeds start to splutter. Add onions and cook until golden. Now, add coriander powder, cumin powder, chilli powder, turmeric powder and salt to taste. Cook for 1-2 minutes then add chopped tomatoes. Stir, cover and reduce heat to low. Cook for about 5 minutes or until the tomatoes soften. Stir water, tamarind concentrate, sugar and salt to taste. Cover and cook until the gravy thickens and has reduced. Add butter beans, stir, cover and cook for another 6-7 minutes. Garnish with chopped coriander and serve.

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