Double Beans Curry

Double Beans Curry

5/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD
डबल बीन्स् करी - हिन्दी में पढ़ें (Double Beans Curry in Hindi) 
ડબલ બીન્સ્ કરી - ગુજરાતી માં વાંચો (Double Beans Curry in Gujarati) 

Added to 68 cookbooks   This recipe has been viewed 200764 times

Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis.

Add your private note

Double Beans Curry recipe - How to make Double Beans Curry

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

1 cup rangoon na vaal (broad field beans) with skin , soaked overnight
2 cups roughly chopped tomatoes
1 tbsp ghee
salt to taste

For The Paste
2 medium sized onions
5 to 6 garlic (lehsun) cloves
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
4 to 5 black peppercorns (kalimirch)
4 to 5 cloves (laung / lavang)
25 mm (1/2") piece cinnamon (dalchini)

For the paste

    For the paste
  1. Burn the onions (with the skin on) on an open flame until black.
  2. Cool slightly, remove the outer skin of the onions.
  3. Combine the onions with all the remaining ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.

How to proceed

    How to proceed
  1. Drain the soaked rangoon na vaal, add 1½ cups of water and salt and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Combine the tomatoes and ½ cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft. Keep aside to cool slightly.
  4. Blend in a mixer to a smooth pulp and strain using a strainer. Keep aside.
  5. Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
  6. Add the cooked rangoon na vaal, prepared tomato pulp and salt and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  7. Serve hot.

RECIPE SOURCE : Desi KhanaBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer


Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Double Beans Curry
 on 08 Sep 21 02:39 PM

I have tried it twice now, everyone loved it. It''s easy to make. It''s tastes yummy with roti or rice. This is my go to recipe when I want to make something yummy in short time.
| Hide Replies
Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
08 Sep 21 03:24 PM
Double Beans Curry
 on 23 Nov 19 03:43 PM

Double Beans Curry
 on 02 Nov 19 04:38 PM

| Hide Replies
Tarla Dalal    Akshathaa, thanks for the feedback. Happy to know you liked the curry.
03 Nov 19 12:47 PM
Double Beans Curry
 on 23 Nov 17 11:48 AM

Broad Beans Curry
 on 21 Feb 13 01:30 PM

Spicy, rich and tasty gravy which goes well with double beans.
Broad Beans Curry
 on 25 Oct 12 10:32 AM

Divine. Broad beans and tomatoes cooked in a mildy spiced Kashmiri chilli gravy.