Fine beans and potato curry
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This wonderfully simple dry Indian curry recipe from Alfred Prasad, with its combination of hearty potatoes and fresh fine beans, makes a delicious vegetarian main, a tasty starter or an excellent side.
First published in 2015
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Ingredients
Metric
Imperial
Potato curry
- 200g of fine beans, cut into 1cm long pieces
- 3 large white potatoes, diced into 1cm cubes
- 10g of ginger
- 2 garlic cloves
- 2 tbsp of vegetable oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 large ripe tomato, finely chopped
- 1 tsp tomato paste, optional
- 1/2 tsp garam masala, optional
- 1/2 lime, for juice only
- salt
SAVE RECIPE
Equipment
- Pestle and mortar
Method
1
Begin the potato curry by grinding the ginger and garlic cloves into a paste in a pestle and mortar. Set aside
- 2 garlic cloves
- 10g of ginger
2
Heat the vegetable oil in a large saucepan on medium heat. Add the cumin and sauté for ½ a minute, then add the diced potatoes and sauté for 2 minutes
- 2 tbsp of vegetable oil
- 1 tsp cumin seeds
- 3 large white potatoes
3
Add salt, turmeric and chilli powders to the pan, and sauté for a further 2 minutes
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- salt
4
Add ginger-garlic paste, stir well and sauté the potatoes for a further 2 minutes
5
Add the fine beans and sauté for 1 minute. Then add the chopped tomatoes and tomato paste, if using, stirring well. Continue to cook until the potatoes are tender
- 200g of fine beans
- 1 large ripe tomato
- 1 tsp tomato paste
6
Remove the pan from the flame and leave aside for 1-2 minutes. Add salt to taste. Prior to serving, sprinkle with garam masala and the juice of ½ a lime
- 1/2 tsp garam masala
- 1/2 lime
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