Borlotti beans are a good source of both dietary fiber and protein, along with micronutrients – magnesium and iron.
This is my second recipe with borlotti beans/cranberry beans, in the first recipe of Borlotti Beans in Rich-Sauce I had merged borlotti beans with peanut-sauce to create a wonderful healthy and delicious gravy for borlotti beans.
This gravy recipe of borlotti beans is protein-rich and enriched with the awesome herb of fenugreek leaves/kasuri methi.
The Recipe of Borlotti Beans in Kasuri Methi Sauce:
Quantity of Borlotti Beans: approximate 125 gm
- Soak the borlotti beans for 8 hours in water, cook the borlotti beans in a pressure cooker in adequate quantity of water for up to 4-5 pressure cooker whistles
- Curry paste/Sauce: Grind slices of 3 small onions and 2 big tomatoes into thick sauce
- Sauté the curry paste in adequate quantity of warm, any mild-flavour vegetable oil, until it thickens in consistency; smidgen the sauce with salt – according to preference of flavour, add the mix with ¼ tsp. of turmeric powder, add the cooked borlotti beans and the stock to the sauce, add a small cup of thick curd (80 gm) – whisk the curd before blending it with the curry, blend the curry with a handful of dry fenugreek leaves/kasuri methi, simmer the combination for approximate 5 minutes
∗Options: For mild-pungent flavour add slices of a green chilli; the curry paste can also be included with a cheese cube, and for the spice factor the curry can be flavoured with ½ tsp. of sambhar masala
With the soft texture of borlotti beans, the curry has the pleasant flavour of curd and dry fenugreek leaves.
Serving size: approx. 4
Wishing You a Wonderful Day
Reblogged this on Crackling Pork Rinds.