Recipe of Any-night-of-the-week Broad Beans and Potato Curry

Broad Beans and Potato Curry. Broad Beans (Kidney) & Potato Curry Recipe. Enjoy with roti, basmati rice, bread or even a bunny chow. Add cut broad beans and chopped tomatoes.

The beans can be added fresh or frozen. That depends on whether you want to splash out That's where this Super Simple Green Bean & Potato Curry with no fancy-schmancy spices or herbs comes in. Broad Beans Potato Curry is a very simple and delicious curry made with broad beans and potato. You can cook Broad Beans and Potato Curry using 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Broad Beans and Potato Curry

1. It's 2 Cup of Broad Beans(Chopped).
2. Prepare 2 of Medium Potato(Boiled and sliced).
3. Prepare 1 of Fresh Green Chilli(Chopped).
4. It's 1 inch of Fresh Ginger(Grated).
5. Prepare 1 Tsp of Rock Salt(According to taste).
6. You need 2 Tsp of Desiccated Coconut.
7. It's 1 Tsp of Lemon Juice.
8. You need 3 Tsp of Roasted Peanuts.
9. Prepare of Spices for the Curry.
10. It's 3/4 Tsp of Red Chilli Powder (According to taste).
11. You need 1/4 Tsp of Turmeric Powder.
12. You need 1 Tsp of Coriander Powder.
13. It's 1 Tsp of Roasted Cumin Powder.
14. Prepare of Ingredients For Seasoning.
15. You need 1 Tbsp of Oil.
16. Prepare Pinch of Asafoetida.
17. It's 1 Tsp of Mustard Seeds.
18. It's 1 Tsp of Cumin Seeds.
19. Prepare 3-4 of Fresh Curry leaves(Optional).

It is a perfect accompaniment for both rice and chapati. Heat the oil in a nonstick deep pan (one which has a lid) and add the garlic, coriander, turmeric, cayenne or chilli, curry powder and. Authentic sem ki phalli (broad beans), potato and vadi curry with spices. This curry is tasty to eat and very simple to make.

Broad Beans and Potato Curry instructions

1. Wash and string the broad beans. Chop it as per your choice long or small one..
2. Wash, Boil the potatoes. Peel once cool down and chop into cubes. You can peel and chop as well, but that will take a lot of time in cooking..
3. Heat oil in a heavy bottomed pan/kadai, add Asafoetida, cumin seeds. Let them sizzle. Add curry leaves (optional).
4. Add chopped beans, chopped chilli and spices like turmeric powder, salt, chilli powder, coriander powder and saute for 2 minutes on medium heat..
5. Add Ginger powder. If you are using fresh grated ginger then add that before adding chopped beans..
6. Add few drops of water and cover with lid. Don't add lots of water because beans contain water too so, when we heat up they release the water. So, just add few drops, cover with lid and let it cook. Stir in between..
7. Once beans little soften, add boiled potatoes, Mix it properly so, potato can cover into spices as well..
8. Add Desiccated coconut and peanuts once done..
9. Add garam masala and Squeeze some lemon juice to give it a tangy flavour. You can add dry mango powder too..

This is a Spicy Curry Of French Beans With Potato. I love to cook this just very often as it is very simple , Delicious and easy to cook. You can also just steam it, boil it, add in soups etc, and even you can make beans without Curry. But I love to have it as a curry cooked the Indian way. Broad beans curry recipe - a delicious spicy Indian inspired masala curry made with broad beans and simmered down with chunks of sweet potato.