Crispy Bean and Potato Curry

Ingredients

• 250 g Green Beans (Trimmed and cut into 1‑2 cm pieces)
• 3 medium Potatoes (peeled and cut into wedge‑shaped pieces)
• 2 tbsp Mustard Oil (Extra‑virgin, heated until smoking)
• 1 tsp Salt (or to taste)
• 1 tsp Cumin Seeds (Whole seeds)
• 5 pieces Green Chilies (Slit lengthwise to prevent bursting)
• 2 tbsp Garlic (Finely minced)
• 1 tsp Ginger (Finely minced)
• 0.5 cup Tomato Paste (Store‑bought or homemade)
• 2 tsp Kashmiri Red Chili Powder (Mildly spicy and bright red)
• 1 pinch Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala (Homemade or store‑bought)
• 0.5 tsp Clove Powder
• 0.5 tsp Kitchen King Masala (Store‑made all‑purpose Indian masala)
• 0.5 tsp Roasted Cumin Powder
• 1 tsp Kasuri Methi Powder (Dried fenugreek leaf powder, lightly toasted)
• 2 tbsp Fresh Coriander Leaves (Finely chopped for garnish)
• 1 cup Water (Hot water for simmering)

Instructions

1. Prepare the beans

   Wash the green beans, trim the ends and cut them into 1‑2 cm pieces, keeping all pieces uniform for even cooking.

   Time: PT5M

2. Prepare the potatoes

   Wash, peel and cut the potatoes into long wedge‑shaped pieces (similar to apple slices). Rinse and dry them thoroughly.

   Time: PT5M

3. Fry the potatoes

   Heat 1 tbsp of mustard oil in the large frying pan over medium‑high heat (≈180°C). Add the potato wedges in a single layer and fry until golden and crisp, about 8‑10 minutes, turning occasionally.

   Time: PT10M

   Temperature: 180°C

4. Fry the beans

   In the same hot oil, add the cut beans and fry until they turn bright green and slightly crisp, about 5‑6 minutes.

   Time: PT6M

   Temperature: 180°C

5. Temper the spices

   Wipe the pan clean, add 2 tbsp fresh mustard oil and heat until it starts to smoke. Add 1 tsp salt and let it dissolve, then add 1 tsp cumin seeds and fry until they sizzle and turn aromatic (≈30 seconds).

   Time: PT2M

   Temperature: Medium heat

6. Sauté aromatics

   Add the slit green chilies, 2 tbsp minced garlic and 1 tsp minced ginger. Sauté for 1‑2 minutes until the raw smell disappears.

   Time: PT2M

   Temperature: Medium heat

7. Cook the tomato base

   Stir in 0.5 cup tomato paste (or finely blended fresh tomatoes) and cook, stirring occasionally, until the oil separates from the mixture, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium heat

8. Add ground spices

   Add 2 tsp Kashmiri red chili powder, a pinch of turmeric, 1 tsp coriander powder, 1 tsp garam masala, 0.5 tsp clove powder, 0.5 tsp Kitchen King masala, and 0.5 tsp roasted cumin powder. Stir well and fry for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

9. Combine vegetables with spices

   Add the fried potatoes and beans back into the pan. Toss gently to coat each piece evenly with the spice mixture.

   Time: PT2M

   Temperature: Medium heat

10. Simmer

    Pour 1 cup hot water over the vegetables, increase heat to bring to a rolling boil, then reduce to a gentle simmer for 5‑7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

    Time: PT7M

    Temperature: High then low

11. Finish with herbs and fenugreek

    Stir in 1 tsp kasuri methi powder and 2 tbsp chopped fresh coriander leaves. Mix gently and remove from heat.

    Time: PT1M

12. Serve

    Transfer the hot bean‑potato curry to a serving bowl and serve immediately with roti, puri, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g