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Bold Masala Chops with Sugar Bean Curry Recipe for a Flavour-Packed Family Dinner
These bold masala chops and sugar bean curry make an easy, hearty meal that’s packed with bold spices and comforting flavours. It’s one of those dinners that’s simple enough for a weeknight but just as welcome when friends or family gather around the table.
Why You Will Love and Enjoy These Masala Chops with Sugar Bean Curry
- Tender, flavour-packed chops paired with a rich bean curry make a complete family meal.
- The spice blend creates bold flavour without complicated cooking techniques.
- Perfect for weekend braais, family dinners, or preparing ahead for busy evenings.
Additional Information
- Can this be frozen? Yes. Freeze the sugar bean curry for up to 3 months in airtight containers. The chops can also be frozen after cooking for up to 3 months. Thaw overnight in the refrigerator before reheating.
- How long can this be stored, and how? Refrigerate the cooked chops in an airtight container for up to 3 days. Refrigerate the sugar bean curry for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the curry has thickened too much.
- Can I marinate overnight? Yes. Overnight marinating gives the chops deeper flavour and more tender results.
- Can I make the curry ahead? Absolutely. The curry often tastes even better the next day after the spices have had time to develop.
- Can I cook the chops in the oven instead of on the braai? Yes. Roasting at 400⁰F (200⁰C) gives excellent results when outdoor cooking isn’t an option.
Ingredient Substitutions
- Lamb chops can be replaced with pork chops, beef chops, or chicken pieces.
- Sugar beans can be replaced with butter beans, red kidney beans, or mixed beans.
- Fresh garlic and grated ginger can replace the ginger and garlic paste.
- Sweet paprika can be used if Kashmiri chili powder isn’t available, although the colour will be slightly different.
- Sweet potatoes can replace regular potatoes for a slightly sweeter curry.
Masala Chops with Sugar Bean Curry
- Prep Time: 20 minutes
- Marinating: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: South African
Description
Bold Masala Chops with Easy Sugar Bean Curry for a Satisfying Family Meal brings together classic South African flavours in an easy meal that’s full of warmth and character. Every spoonful of curry pairs beautifully with the tender chops.
Ingredients
Units
Scale
Masala Chops
- 4.4 lb – 2 kg lamb or pork chops
- 2 tbsp dhania jeera powder
- 2 tbsp chili powder
- 2 tbsp steak and chops spice
- 2 tbsp ginger and garlic paste
- 1 tsp dried thyme
- 1 tsp turmeric
Sugar Bean Curry
- 1 tbsp oil
- 1 onion, finely chopped
- 1/2 tsp jeera seeds
- 1 bay leaf
- 1 tsp turmeric
- 1 tsp dhania jeera powder
- 1 tsp ginger and garlic paste
- 1 tbsp Bombay masala
- 1 tbsp Kashmiri chili powder
- 3 medium potatoes, peeled and cut into cubes
- 8 to 10 curry leaves
- 1 large tomato, grated
- Salt, to taste
- 2 tbsp tomato paste
- 0.88 lb x 2 – 2 x 400 g cans sugar beans, drained and rinsed
- 1/2 to 1 cup water, as needed
- 1 tsp garam masala
Instructions
Masala Chops
- Pat the 2 kg chops dry with a paper towel so the spices stick well.
- In a large bowl, combine 2 tbsp dhania jeera powder, 2 tbsp chili powder, 2 tbsp steak and chops spice, 2 tbsp ginger and garlic paste, 1 tsp dried thyme, and 1 tsp turmeric.
- Rub the spice mixture thoroughly over every chop, making sure they’re evenly coated.
- Cook immediately or cover and marinate in the fridge for at least 30 minutes, or overnight if you’ve planned ahead. The longer they sit, the deeper the flavour.
- Braai over medium-hot coals until nicely browned and cooked to your preferred doneness, turning occasionally.
- If using the oven, preheat to 400⁰F (200⁰C).
- Arrange the chops on a lined baking tray and roast for about 30 minutes, turning halfway through, until browned and cooked through. If you’d like extra colour, place them under the grill for the last 2 to 3 minutes.
Sugar Bean Curry
- Heat 1 tbsp oil in a large saucepan over medium heat.
- Add 1 chopped onion, 1/2 tsp jeera seeds, and 1 bay leaf.
- Cook for about 5 minutes until the onion softens and starts turning lightly golden.
- Stir in 1 tsp turmeric, 1 tsp dhania jeera powder, 1 tsp ginger and garlic paste, 1 tbsp Bombay masala, and 1 tbsp Kashmiri chili powder. Cook for another 2 to 3 minutes, stirring often so the spices don’t catch on the bottom.
- Add the 3 cubed potatoes and stir well so every piece is coated with the spice mixture.
- Mix in the 8 to 10 curry leaves, 1 grated tomato, and salt to taste. Cook for about 5 minutes, stirring occasionally.
- Stir in 2 tbsp tomato paste, followed by the 2 cans of drained sugar beans.
- Pour in 1/2 cup water and simmer gently for 15 to 20 minutes, adding a little more water if needed, until the potatoes are tender and the curry has thickened nicely.
- Finish with 1 tsp garam masala, stir well, and simmer for another 2 minutes before serving.
- Serve the hot masala chops alongside generous spoonfuls of the sugar bean curry with rice, fresh salad, or warm roti.
Notes
Prepared, tried, and tested by Irene
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Family Favourite Masala Chops and Creamy Sugar Bean Curry
Masala Chops with Sugar Bean Curry is a satisfying South African meal that combines tender, flavourful chops with a rich, comforting bean curry. The recipe uses familiar ingredients, straightforward cooking methods, and bold spices to create a dinner that’s perfect for family meals, weekend gatherings, or a relaxed evening at home. One bite is enough to make it a recipe worth adding to the regular meal rotation.
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