Wednesday, December 17, 2008

Green Bean and Potato Indian Curry

Indian cooking is a bit tricky... you have to find the delicate balance between multiple spices and then there's a pressure cooker involved! Needless to say, I think I'm one step closer to making food just like my dear Mummy :)
· ½ pound of green beans, cut into 1” pieces
· 2 small-medium potatoes, peeled and diced
· 1 small tomato, diced
· ½ tbsp of salt
· ½ tbsp of dhana jeeru (or cumin)
· ¼ tbsp of turmeric
· ½ tbsp of chili powder
· 1 cup of Water
· ¼ tbsp of mustard seeds and fennel
· 1 tbsp of oil (or one turn of the pot)
Note: I used a pressure cooker but if you don’t have one on hand, a normal pot will do

1. Heat oil in the pressure cooker, not too hot! Low-medium heat
2. Add in the mustard seeds and fennel
3. When the mustard seeds start to crack and pop (watch out because they do fly!), add the tomato pieces. Make sure that it isn’t too too hot
4. Once the tomatoes become a mush, add in potatoes and green beans
5. Add in the spices… again this is a delicate balance so do it according to your taste buds
6. Stir everything together to make sure that the potatoes and green beans are well coated
7. Add in water
8. Now if you’re doing this in a pressure cooker, let 2-3 whistles blow. If you are doing this in a pot, let it cook until the potatoes are done. If you need to add more water or want more gravy add a little bit more water and some powdered instant mashed potatoes.

Serve with white rice or rotlis (or wheat tortillas)

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