Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, broad beans and potato curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Add cut broad beans and chopped tomatoes. Add potato cubes and spices - turmeric powder, cumin powder, coriander powder, red chili. Easy, delicious and healthy Broad Bean & Potato Curry recipe from SparkRecipes.

Broad Beans and Potato Curry is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Broad Beans and Potato Curry is something which I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Broad Beans and Potato Curry:

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

This curry is tasty to eat and very simple to make. Cooking the bean and potato curry. While the potatoes are boiling, place a separate cooking pan over medium heat. Make sure the mustard seed is not burning as this will make the milk.

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.

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. 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.

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