¼teaspoonCumin Seeds or ⅓ teaspoon roasted Cumin Powder
Curry
1 ½tablespoonOil
1Cardamom
1Clove
¼inchCinnamon Stick
½cupOnions chopped
2teaspoonGinger Garlic Paste
1teaspoonCoriander Powder
1 ½teaspoonChili Powder
1teaspoonSalt
¼teaspoonTurmeric
½cupTomatoes
1cupLima Beans Frozen
Masala Powder
1cupswateradd more as needed
Kotmir or Cilantro Leaves for Garnish
Instructions
Masala Powder
Take all the ingredients listed under masala powder and make a fine powder.
Curry
Heat oil in a pan, toast cardamon, clove and cinnamon stick.
Saute onions until soft.
Add ginger garlic paste and saute until raw smell dissipates.
Add coriander powder, chili powder, salt, turmeric and let the spices lightly toast.
Then add tomatoes, mix, cover and cook tomatoes on medium - medium high flame until soft, about 2-3 minutes.
Throw in the lima beans and give a good stir.
Add masala powder, water and mix. You can add masala powder at this step or in next step.
Cover the pan and cook until lima beans are soft. Then add masala powder, if you have not added in previous step.
Taste the curry and adjust chili powder and salt. If you wish, you can add a pinch of garam masala. I don't.
Check the consistency. Add more water for a lightly thin curry and simmer for few more minutes. For a thicker curry, cook a little longer.
Sprinkle some chopped coriander leaves, turn off the flame, transfer to a serving bowl.
Serve with rice, roti and paratha.
Video
Notes
Masala Powder - Recipe calls for coconut and cashews. You can use coconut and almond or coconut and poppy seeds. You can skip this all together for a light and simple curry.
Dry Lima Beans - Soak 6-8 hours or overnight. Soak half or little over half the quantity mentioned in the recipe. Beans will swell up and almost double in quantity. Pressure cook beans and add to the curry base or you can add soaked beans to the curry base and then pressure cook.
Nutrition - Values mentioned are approximate values.