PotatoBeansCurry

This is a simple potato beans curry, a mixture of potato and beans in coriander leaves, and tomato gravy. Making gravy curries is a big challenge for me! First of all tree nuts can’t enter our home because of my daughter’s severe nut allergy. So, any curry bases with cashews are ruled out. If my kids are going to eat then I cannot use coconut, sesame, or peanuts as they are mildly allergic to these too…that is their tongue starts itching and they won’t feel like or able to eat for half an hour or so.  I make an exception of using these (not tree nuts like cashews though) when we have guests come over for dinner and I make something special for kids to enjoy!

So most of my curry bases have to be from onions and tomatoes. But for this curry I decided to try something different by using the onions as I use for most curries and make a puree out of coriander leaves, tomatoes, greenchilles. I avoided ginger and garlic this time, but these can be easily added.

This is the way I did it…

Add 1-2 tbsp. of oil to the pan and once hot enough, temper with mustard seeds, jeera, red chillies and few curry leaves.

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Add onions when mustard seeds start to splatter and fry until light brown.

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Add washed and cut beans first as they take little longer than potatoes to cook. Cook for about 5 minutes. Add salt, this gives enough moisture for the beans to cook.

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Add cut potatoes. Sitr and cook for about 15 minutes or until potatoes are soft enough.

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Place handful of coriander leaves, one cut tomato and few green chillies in a jar of a mixie and grind to smooth paste. Add this now along with turmeric and chilli powder.

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Add about ¾ cup of water, stir, and let this cook for another 8 to 10 minutes.

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Ingredeints:

Beans                                     – 1 ½ cups (washed and cut into small pieces)

Potatoes                                 – 3 (Washed, peeled and cut into cubes)

Onions                                    – 1 (chopped)

Coriander leaves                   – a handful

Tomato                                   – 1 big

Green chillies                         – 3

Tempering:

Red chillies                                  -1

Rai (avalu, mustard seeds)         – 1 tsp

Jeera (jeelakarra, cumin)            – 1 tsp

Curry leaves                                 – few

Method:

  • Wash, dry and cut beans into pieces.
  • Wash, peel and chop potatoes into cubes.
  • Chop onions.
  • Heat a pan with 1-2 tbsps. of oil. Once oil is heated add red chilli, mustard seeds, jeera and curry leaves. Once mustard starts to splatter, add onions and fry until they turn light brown.
  • Add cut beans.
  • Add salt and stir. Let this cook for 5 minutes on medium heat.
  • Add potatoes and cook for another 15 minutes or until potatoes become soft.
  • Place handful of coriander leaves, one cut tomato and few green chillies in a jar of a mixie and grind to smooth paste.
  • Add this along with turmeric and chilli powder.
  • Add about ¾ cup of water and let it cook for another 8 to 10 minutes.
  • Enjoy!

Serving suggestion: Serve hot with rice or rotis.

 

 

 

 

 

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