Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, broad beans and potato curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Broad Beans and Potato Curry is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Broad Beans and Potato Curry is something which I’ve loved my whole life. They are nice and they look fantastic.

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.

To begin with this recipe, we have to prepare a few components. You can have broad beans and potato curry using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Broad Beans and Potato Curry:

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

Instructions to make Broad Beans and Potato Curry:

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.

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