Watercress with Butter beans recipe

This is my first post for my cooking section. I used to occasionally cook before, but had to learn to cook new and interesting stuff once I got married 🙂 As me and my hubby both hate to eat the same food again and again, I try to research and get new recipes, so we have something different almost all the time. Only exceptions being those days when I don’t have anything in the fridge or I am not in the mood to do any cooking 😛 Most of the food I prepare is Indian cuisine but I have also tried my hand at various other cuisines as well. I love preparing Chinese, Thai, Mexican, Italian food.
Coming to this recipe, watercress is supposed to be the natural super-food brimming with a range of essential vitamins and minerals.”Watercress is brimming with over 15 vitamins and minerals, gram for gram containing more vitamin C than oranges, more calcium than milk and more iron than spinach. Research is also highlighting its role in the fight against cancer”-http://www.watercress.co.uk/
I prepared this recipe one day when I found nothing other than watercress and butter beans in my kitchen. This is a very simple, easy and quick dish. OK! here it goes……
Ingredients:
Watercress- 1 bunch ( around 2-3 cups)
Butter beans- 1 tin (around 1 cup)
2-3 green chillies
Ginger-chopped or paste- 1 tsp
Garlic-chopped or paste-1tsp
Onion-1/2 cup (I used Red onion)
Asafoetida- pinch
Cumin seeds-1 tsp
Oil- 2 tsps
Garam Masala- 1/2-1 tsp
Turmeric powder- 1/4 tsp
Yogurt- 2 tblsp
salt to taste
grated cheese to sprinkle
Method:
1.Heat oil in a pan and add cumin seeds.
2.Once they start to splutter, add asafoetida, green chillies, ginger, garlic. Sauté till the raw smell goes off. 3.Add onions and stir till they turn transparent.
4.Add watercress and stir for a few minutes till they start to shrink.
5.Add the butter beans and stir for a couple of seconds.
6.Add the turmeric powder, salt, yoghurt and sprinkle some water if its too dry.
8.Add garam masala and simmer for 2-3 minutes.
Remove from heat, sprinkle cheese on top and serve hot with Rotis or rice. I used this as a filling in Jalapeño and pepper wrap and it turned out to be very tasty!

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