Broad Beans and Potato Curry. Easy, delicious and healthy Broad Bean & Potato Curry recipe from SparkRecipes. Add medium-sized dice of potatoes and about a cup of water. Authentic sem ki phalli (broad beans), potato and vadi curry with spices.

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 about half a teaspoon salt. Stir for a few seconds and then add the washed vegetables. This is a Spicy Curry Of French Beans With 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. Prepare 2 Cup of Broad Beans(Chopped).
2. You need 2 of Medium Potato(Boiled and sliced).
3. You need 1 of Fresh Green Chilli(Chopped).
4. It's 1 inch of Fresh Ginger(Grated).
5. You need 1 Tsp of Rock Salt(According to taste).
6. It's 2 Tsp of Desiccated Coconut.
7. You need 1 Tsp of Lemon Juice.
8. It's 3 Tsp of Roasted Peanuts.
9. You need of Spices for the Curry.
10. Prepare 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. You need 1 Tsp of Roasted Cumin Powder.
14. It's of Ingredients For Seasoning.
15. Prepare 1 Tbsp of Oil.
16. Prepare Pinch of Asafoetida.
17. You need 1 Tsp of Mustard Seeds.
18. It's 1 Tsp of Cumin Seeds.
19. You need 3-4 of Fresh Curry leaves(Optional).

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. 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..

Potato Adzuki Bean Curry, Slow Cooker Black Bean and Sweet Potato Burritos with Avocado Cream, Slow Cooker Black Bean and Sweet Potato Burritos It is a perfect accompaniment for both rice and chapati. My little kitchen garden continues to produce bountiful harvests of broad beans/ avarakkai. Serve with a dollop of natural yogurt. Top tip for making Aubergine, bean and potato curry. Aubergines are less bitter nowadays so there's no need. · Green beans curry is dry Green Beans and Potato Curry with delicious Indian basic spices.