This spicy potato and green beans curry is one incredibly tasty and satisfying dish. It’s a vegan gravy that is cooked in roasted peanut and Indian spices sauce.
I say this not just because I am an Indian by birth, I actually mean it when I say that Indian cuisine is extremely versatile. Every city/state has its own version of curry using different veggies and spices. Even the array of spices available in this country is abundant. Whenever I am travelling around the country, I always check out the local spice market of the place. While I find many that are common, I always discover a new spice and purchase it instantly. Love the mixed aroma of spices that fills the market. Aah!
Green beans has been a rather mundane vegetable for me all through my childhood years. It is an important vegetable that is used in South Indian cuisine. Growing up, all I had was Poricha Kootu (Vegetable and Lentils gravy) made with green beans or a simple beans and coconut poriyal similar to Beetroot Carrot Poriyal/Curry. While I liked these two dishes, beans didn’t top my list of favorite veggies. Blogging about food made me experiment with this vegetable and one of my first attempt was Bihari Green Beans Masala Curry which was great.
The dish that I tried today is something that I saw on a regional cooking show. I found it interesting as it was different to the dishes I have tried and therefore decided to make it. First we need to dry roast the masala. Heat a pan
and add peanuts
, coriander seeds
, cumin seeds
and poppy seeds
. Dry roast them for 2 minutes. Be careful to not burn them. Take it off the pan and allow it to cool. Then transfer to a mixer grinder
and blitz to a smooth paste along with onion. Now heat oil
in the same pan. Temper mustard seeds
and once the crackle, add urad dal
and chana dal
. Fry for 30 seconds.
Then add dried red chillies
, minced garlic, ginger paste
, curry leaves
and slit green chillies. Saute them for a minute and then add chopped potatoes
with salt. Cook till the potatoes are done. Then add turmeric powder and tomatoes to the mix. Continue to saute covered till the tomatoes are cooked. Then add the ground paste and fry for a minute or two. Lastly add parboiled green beans, mix it all together, adjust salt and add little water to get desired consistency.
Cook covered for 2-3 minutes. Garnish with cilantro and serve with any Indian bread. This peanut based gravy tastes delicious when combined with green beans and potatoes. If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!
- To dry roast and grind
- First we need to dry roast the masala. Heat a pan and add peanuts, coriander seeds, cumin seeds and poppy seeds. Dry roast them for 2 minutes. Be careful to not burn them. Take it off the pan and allow it to cool. Then transfer to a mixer grinder and blitz to a smooth paste along with onion. Now heat oil in the same pan. Temper mustard seeds and once the crackle, add urad dal and chana dal. Fry for 30 seconds.Then add dried red chillies, minced garlic, ginger paste, curry leaves and slit green chillies. Saute them for a minute and then add chopped potatoes with salt. Cook till the potatoes are done. Then add turmeric powder and tomatoes to the mix. Continue to saute covered till the tomatoes are cooked. Then add the ground paste and fry for a minute or two. Lastly add parboiled green beans, mix it all together, adjust salt and add little water to get desired consistency.
- Cook covered for 2-3 minutes. Garnish with cilantro and serve with any Indian bread.
- You can use whole peanuts with skin or without skin for the recipe.
- Poppy seeds or khus khus can be used.
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Some other Indian gravies that you can try for dinner are Thai Mutter Paneer, Vegan Mushroom Korma, Vegan Cauliflower Tikka Masala, Methi Matar Malai | Fenugreek Green Peas Gravy, Achari Dahi Bhindi | Pickled Okra in Yogurt Gravy, Indian Bharli Vaangi/Stuffed Eggplants, Khoya Mutter | Green Peas Masala, Lasooni Tendli/Ivy Gourd Garlic Masala and Moroccon Eggplant Zaalouk.
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