Butter Beans Gravy with Paneer

As I've mentioned earlier butter beans are my fav and I couln't resist myself from buying when I's roaming around shops in T-nagar last day. And I wanted to make some nice gravy that goes good with both roti's and pulao . Suddenly made some calculations in my mind and I've come up with this recipe, yep, totally mine. But, frankly to tell u guys the truth, it was great n awesome.. Try this once and relish with roti's n rice..

Ingredients :

Butter beans /Double beans /Lima beans -- 1 cup
** Soak the beans overnight and pressure cook for 3 whistles if u using dry beans.
Paneer -- 1/2 cup, cubed
Onion -- 2 nos, medium , cubed
Tomato -- 2 nos, cubed
** Reduce the quantity if it's  sour
Turmeric powder -- 1/4 tsp
Red chilli powder -- 1/2 tsp to 3/4 tsp ,acc to taste
Ginger garlic paste -- 1 tsp
Salt -- to taste
Butter /Oil -- as needed
Water -- 11/2 cups
Dry red chillies -- 2 to 3 nos, for tempering 
Curry leaves -- a sprig, for tempering
Cumin powder -- 1/4 tsp
Homemade tomato jam -- 2 tsp
else add Tomato paste -- 1 tsp , Honey -- 1 tsp ,acc to taste

Dry roast and grind :
Whole pepper -- 5 nos.
Cinnamon -- inch piece
Cloves -- 2 nos.
Cardamom -- 1 no.

Method :
  • Dry roast the given spices  one by one to a slightly brown colour  over medium flame & cool. Grind them to a fine powder .
  • Separately grind the onions to a fine paste and puree the tomatoes.
  • Heat the butter /oil in a pan and saute the paneer cubes if it's store bought and soak them in hot water. U may add the paneer cubes directly to the gravy if it's home made /fresh. 
  •   In the same pan add the turmeric powder ,red chilli powder ,dry red chilles,curry leaves, half the ground spice mix, salt and roast them until light brown colour. might take 2 to 3 minutes over slow flame.
  • Add in the onion paste and saute them in the masala until all the water content dries and the raw smell disappears ( this would be a dark brown thick paste).
  • To this add 1 tsp of GG paste and again stir continuously until u get rid of the raw smell.
  • Finally pour in the tomato puree ,mix well and let it cook for 5 minutes. By now, the water would have been evaporated and the mixture would be very dry and resembles very thick fine paste.
  • Add the butter beans now @ this stage and blend them well in the masala for few minutes.
  • Add 1 1/2 cups of water and mix well with the masala. Let the gravy cook for a minute,so that it starts boiling.
  •  Stir in the cumin powder and the remaining spice mix at this stage and give it a stir. Add the required salt as well.
  • Again close the pan with the lid and cook for 2 to 3 minutes.
  • Finally mix the tomato jam / tomato paste + honey to the masala and combine well with the gravy. Cover and cook for 5 more minutes. Dump the paneer cubes just switching off and combine well.
  • Switch off the stove once the gravy reaches the desired consistency and garnish with coriander leaves.
Notes /Suggestions :
  • Adding tomato jam is purely optional. I had made tomato jam last day and since I don't have tomato paste ,I've used jam in this recipe. In general, tomato paste is used to bring some sweetness to the dish and thereby lowering the heat (spicy level). It also adds nice colour to the dish.
  • U may also use pav bhaji masala instead of the usual turmeric , red chilli powder.
  • Please make a god note that I've asked to brown the masala not blacken it and that would be a total waste then.

Happy eating guys,


  1. The dish looks delicious!...love the combination! perfect clicks with chapathis!

  2. I make somethg similar too ; also add mushrooms to it! looks yum

  3. Gravy makes me hungry, would go awesome as side dish for rotis and ghee rice..

  4. Deeeeeliiicious gravy!!! I loved the nice, rich color of the gravy too ;)
    Prathima Rao
    Prats Corner

  5. Irristable gravy sho..I am out of idea today, thanks for recipe..

  6. Butter beans is my fav..looks flavourful n yummy




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