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PrintGREEN BEAN AND POTATO CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large, heavy-based saucepan.
- Add the white cumin seeds, mustard seeds, onion seeds and dried red chillies to the saucepan, stirring well.
- Add the tomato slices to the saucepan and stir-fry for 3-5 minutes.
- Add the ginger, garlic and chilli powder, adjust seasoning with salt to taste.
- Add the green beans and potatoes to the pan, stir-fry for about 5 minutes.
- Stir in the water to the pan, reduce the heat and simmer for about 10-15 minutes.
- Garnish the green bean and potato curry with chopped coriander leaves and green chillies and serve hot with cooked rice.
- Mustard seeds are often fried in ghee and combined with other ingredients.
INGREDIENTS
- 225 grams green cut beans
- 225 grams fresh tomatoes, sliced
- 2 potatoes, peeled and diced
- 250 ml water
- 100 ml Cooking oil
- 1 teaspoon white cumin seeds
- 1 teaspoon mustard and onion seeds
- 4-6 dried red chillies
- 1 inch fresh ginger root, finely chopped
- 4-6 fresh garlic cloves, crushed
- Chilli powder and salt to taste
- 2-3 green chillies, finely chopped
- Fresh coriander leaves, chopped
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