Goan Style Butter Beans Curry

Bahan-bahan

1 can best quality butter beans (with liquid)

160 g chopped onions

2 tbsp coriander powder

1/4 tsp fennel powder

1/2 cup desiccated coconut

1/2 tbsp garam masala

Glug of olive oil

1 tsp mustard seeds

8–10 curry leaves

1 large tomato, chopped

1 green chilli (optional)

Full-fat Greek yogurt

Salt, roasted cumin for seasoning yogurt

Pickled onions (or Indian-style pickled onions)

Fresh coriander sprigs

Pine nuts (or seeds) for texture

Fresh flatbreads to serve

Arahan

Dry toast coriander powder, fennel powder, garam masala and desiccated coconut in a pan until nutty and take them off (do these one by one)

In another pan, fry your chopped onions in olive oil until golden brown. Remove and set aside.

Blend the fried onions with your toasted spices and coconut into a thick paste, adding a splash of water if needed.

In a pot, heat olive oil, crackle mustard seeds, and toss in curry leaves. Add your onion-spice paste, chopped tomato, and green chilli. Sauté until the tomatoes soften and the paste deepens in colour.

Pour in your butter beans with their liquid, letting everything simmer until it thickens and becomes glossy.

To plate, season full-fat Greek yogurt with salt and roasted cumin. Spoon yogurt onto a plate, top with your warm spiced butter beans, pickled onions, fresh coriander, and pine nuts for crunch.

Serve with fresh flatbreads, tear, scoop, and eat immediately!