Indian Style Green Bean with Potato 🌶 🇮🇳

Green beans are often served as a side, sometimes like an afterthought or an obligatory portion of 'veg' on the plate. Quickly boiled or steamed, beans are fairly easy to prepare, but not terribly exciting on their own perhaps.  Let them enjoy the limelight in this recipe with potatoes, cooked the Indian way with herbs, spices and fresh tomatoes.  This vegetarian curry is tasty, saucy and a meal in itself.  I just love this style of stovetop cooking, layering the ingredients and flavours, taking in the sensuous aroma as you gently mix and stir, watching deliciousness unfolding in the pot.  The potatoes and beans are tossed into the simmering 'masala' sauce towards the end and cooked until just tender but not mushy. 

Serves 4-6

INGREDIENTS

• 300g / 10½oz green beans, trimmed and sectioned
• 350g / 12oz potatoes, peeled and cut into cubes
• 3 tablespoons vegetable oil
• 2 large tomatoes (about 300g / 10½oz), chopped
• ½ teaspoon turmeric powder
• 2 tablespoons Indian curry powder
• 2 teaspoons Kashmiri red chilli powder*
• ¼ cup water
• 2 teaspoons cumin seeds
• 1 tablespoon grated fresh ginger
• ½ teaspoon sea salt
• ½ teaspoon sugar
• a handful of coriander leaves, for garnishing

*Chilli powder can be substituted with some paprika if you don't like the heat.

METHOD

1. Heat oil in a large saucepan or a balti dish over medium heat.  Add turmeric powder and the potatoes.  Stir fry for 1-2 minutes until the potatoes are golden brown.  Remove potatoes from the pan and set aside.
2. In a small bowl, mix curry powder, chilli powder and ¼ cup water to form a spice paste.  
3. To the remaining oil in the pan over low heat, add cumin seeds and fry for 30 seconds.  Add the spice paste and grated ginger, stirring gently until fragrant.
4. Stir in chopped tomatoes.  Cover and cook over medium heat for a few minutes, stirring occasionally, until they are softened up and a masala sauce is formed.
5. Add potatoes and beans.  Season with salt and sugar.  Stir over medium high heat for 1 minute until combined.  Cover and cook over low heat, stirring occasionally, for about 10 minutes or until the potatoes and beans are just tender.  Add a few tablespoons of water if the sauce is drying up too quickly.  Adjust seasoning to taste.
6. Remove from heat and garnish with coriander.  Serve with rice or roti.