Fine Green Bean and Potato Curry

After every few days if I have not had Indian food (basically my chilli fix) of some capacity I start craving dal, vegetable curry or some succulent fish or meat curry. They are always fun to make and really do not take long to prepare once you know how and best of all they are always guaranteed to bring a smile to Mr B’s face after the stresses of commuting in London town. I am a total believer that the way to a man’s heart is through his stomach – although the same could be said for me come to think of it.

As delicious as steamed or boiled fine green beans are in their own right, this Bengali dish just takes them to a new level and gives them their own identity. It’s definitely one of those dishes that you can rustle up in a short space of time and enjoy with dal (or a meat/fish curry) and some Indian bread or rice, to create a really delicious, healthy (let’s just ignore the cooking oil this once!) and low cost meal.

The ingredient list is short and I always have them in my store cupboard. The only spice that maybe unknown to some of you is kalo jeera – which is also known more widely as nigella seeds. They are really easy to come by and are pretty mainstream even in the supermarkets. I have used mustard oil, but if you do not have this to hand a simple vegetable oil will be equally suitable.

 Fine Green Bean and Potato Curry

Serves 2-3 (accompanied by a dal)

350g fine green beans

1 large potato, peeled and cut into small cubes

2 tbsp mustard oil (or vegetable oil)

1 tsp nigella seeds

1 tsp turmeric

150ml boiling water

2 tbsp of chopped tinned tomatoes

1/2 tsp salt

1/4 chilli powder (optional)

1. Heat the mustard or vegetable oil in a pan and when it is piping hot add the nigella seeds. After 10 seconds add the potato and green beans and stir to coat the vegetables in the nigella seeds.

2. Add the turmeric, salt, chilli powder (optional) and chopped tomatoes and stir once again. After a few minutes add 50 ml of boiling water, stir and place a lid on the pan. Keep on a low heat and simmer gently.

3. Once the water has completely dried up add a further 50 ml of  boiling water, which will help soften the potato and green beans. You will probably need to add a further 50ml of boiling water during cooking as you want the beans and potato to be soft and not crunchy. The dish should be ready between 20-25 minutes. It can be stored easily in the fridge for a couple of days should you not finish it all in one sitting Рalthough if you are like me, you will.

Happy eating.

4 thoughts on “Fine Green Bean and Potato Curry

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