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Brajma/Borlotti Bean Curry

Rakhee Yadav

Author of Heavenly Vegan Dals & Curries. Lover of simple, fresh, plant-based foods made deliciously by hand every single day. Combining flowers and plants in her simple, yet wholesome food

Rotterdam, Holland


vegan curry, indian food, veganism, curry recipe


1 cup dry borlotti beans, soaked overnight

2½ cups water

3 tbsp oil

1 medium red onion

3-4 cloves garlic

1 inch ginger

1 green chili, chopped

1 medium tomato

2 tbsp tomato paste

2 tbsp cilantro, chopped

1 tbsp coriander powder

½ tsp turmeric powder

1 tsp Kashmiri chili powder

Salt, to taste


Rinse the soaked beans and combine them with the water in a pressure cooker. On high heat, give 3-4 whistles. Lower heat and let simmer for 20-25 minutes. Once done, release the air and set aside. Puree the onions along with the garlic and ginger. Puree the tomato separately and set aside. In a pan, heat the oil on high heat. Once hot, add the pureed onion garlic-ginger mix with the chopped chili. Cook while stirring regularly till the onions are browning slightly. Add the chopped cilantro and cook for a few minutes more. Add the tomato puree with the tomato paste and cook till the oil starts leaving the side of the pan and the tomatoes look cooked. Add all the dry ingredients and cook for a few more minutes, stirring to combine all ingredients together. Finally, add the borlotti beans with their cooking liquid and bring to a boil on high heat. Lower heat to low and simmer for around 5 minutes. Garnish with cilantro and serve hot with basmati rice.

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