Making broad beans curry for beans bunny chows!

broad beans

🥗Healthier: green peas

💰Cheaper: frozen peas

Green peas are often more affordable and widely available.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is usually less expensive.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is a cost-effective substitute.

Welcome to the channel; today we're making broad beans curry for beans bunny.

Clean and wash 2 cups of broad beans and boil them until tender.

Peel and chop 2 medium potatoes.

Heat 1/2 cup of oil in a heavy pot over moderate heat.

Add 1 medium chopped onion to the pot and sauté until golden brown.

Add the biryani mix (including 1 small piece of cinnamon stick, 2 bay leaves, 1 star anise, 1 black cardamom, 2 white cardamom, 1 teaspoon cumin seeds, and 1/2 teaspoon mustard seeds) and fry for a minute.

Add curry leaves and fresh thyme (if using) to the pot.

Add 1 teaspoon of ginger garlic paste and sauté.

Reduce heat before adding 2 tablespoons of mixed masala and 1 teaspoon of turmeric; mix well.

Add the chopped potatoes and mix to coat them with the spices; allow to fry for a few minutes.

Add 1 medium chopped tomato and 1 tablespoon of salt; cook until the tomatoes are softened.

Gradually add the boiled broad beans to the pot without the water, allowing them to absorb the masala flavors.

Let the broad beans cook in the masala for about 10 minutes.

After 10 minutes, add 1 liter of the water used to boil the beans into the pot and bring to a boil.

Allow the mixture to boil and thicken for about 20 minutes, checking the consistency.

Once the gravy is thick and the potatoes are cooked, garnish with fresh coriander before serving.

Switch off the stove and prepare to serve the curry with bread for bunny chow.

Cooking Techniques

Equipment Needed

Spice Level: