It’s a dry fry kind of a curry, with very few and basic spices. You can cover the pan through the entire cooking process to speed up things but that doesn’t give crispy vegetables. What I do is that I cover the pan just for the time to make potatoes tender and then I roast the vegetables uncovered on low heat till they are done but still keep their crisp. We don’t want to make them mushy.
My husband and I love to eat this curry as a side with lentils or just as a warm salad with hard boiled eggs added to it. I think potatoes are the most misunderstood and misused of all vegetables. Whether mashed, baked or roasted, people often consider potatoes as just comfort food. If not deep fried or loaded with fat, potatoes are exceptionally healthful, low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.
With very little oil and combined with green beans’ nutritional goodness, this simple and delicious potato green bean curry is a winner all the way.
4 medium potatoes
2 teaspoons cumin seeds
1 teaspoon red chilli flakes
1/2 teaspoon turmeric
1 teaspoon salt or to taste
2 tablespoon lemon juice
1 teaspoon garam masala powder
2 tablespoons olive oil
This Is What You Do:
Heat oil in a wok or deep frying pan on medium heat. Add potatoes and sauté for 5-6 minutes. Cover the pan, reduce heat to minimum low and let potatoes cook till almost done ( 8-10 minutes).
Add salt, red chilli flakes, turmeric and cumin seeds. Remove lid, add beans. Keep cooking on low heat till the beans are tender but still crisp.
When done dribble over lemon juice and season with garam masala.
Serve hot as a side with lentils and roti or just dig in with a fork to enjoy as a warm salad.