Broad beans & Potato curry

                     Broad beans & potato curry is a simple side dish that can be served for day to day meals. This can be served with Chapathis, steamed rice or Bagaara khaana or Boot pulao.

                     Potatoes as I have shared many times earlier, team up perfectly with almost all the other ingredients. In this case the other main ingredient being the broad beans. Broad beans are dense in nutrients like thiamine, Vit k, Vit B6, potassium. They are also a good source of folate and manganese.

                     In this particular recipe the veggies are pressure cooked with regular Indian spices and fresh fenugreek leaves, the small variety, which imparts its own unique taste to the dish. 

Ingredients:

1. Broad beans - 250 gms
2. Potatoes - 2 nos (large)
3. Onion - 1 no
4. Small fenugreek leaves - 1 bunch
5. Coriander leaves - 1 bunch
6. Green chillies - 4 nos
7. Ginger garlic paste - 1 tsp
8. Red chilli powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt - to taste
11. Oil - 2 tbsp

Method:

• Heat oil in a pressure cooker.
• Add chopped onions and saute for a minute.
• Add salt, when the onions turn translucent add ginger garlic paste, red chilli powder and turmeric powder.
• Add chopped beans and diced potato cubes.
• Add fenugreek and coriander leaves with slit green chillies.
• Add about 1/2 glass of water for the veggies to cook.
• Place the lid and cook. Remove the lid after 3 whistles and cook on low flame for another 5 minutes.
• Serve hot.

                    For more potato recipes check out Eggplant & potato curry, Aloo pyaaz, Aloo kheema, Vegetable khorma, Chana Vegetable Biryani from My Mom's Kitchen.

Share what you think of it in the comments section below.

Happy Cooking!!!