Potato is one of the people’s favorite vegetables. It can be dished up in many ways. Any recipe using potato tastes hearty. Either fried, sauteed or even a simple creamy mashed potato, it never fails.
Potatoes can be cooked along with many vegetables like beans, cauliflower, peas, etc. In Indian cuisine, they are added in some meat recipes also.
This is a simple dish that can be served with rice or chapatis. This can be made with a handful of ingredients and it is delicious. This unique combination of potato, beans, and tomatoes along with the cumin powder and red chili flakes makes it incredibly flavourful.
This simple recipe is perfect for a lunch box. You can easily prepare this in the busy mornings because it doesn’t take that much time to prepare. You can pack it with few chapatis or some rice.
I have seeded the tomatoes and then I have added them in this recipe, but you can also add the tomatoes along with the seeds.
The curry leaves gives the dish a nice aroma. If you do not have fresh ones you can add dried curry leaves also, but if you do not have both, you don’t have to add them. Simply add the vegetables just after the mustard seeds cracks.
The other ingredient that adds flavor to this dish is cumin powder. Cumin doesn’t only add flavor, it aids digestion also. In the South Indian Language Tamil, cumin is called as சீரகம் (seeragam) which is derived from சீர்+அகம் (seer+agam) Seer means balance and agam means inside. That means it balances the body from inside.
POTATO AND GREEN BEANS MASALA RECIPE
A simple and hearty masala recipe that can be served with rice or chapati and is also good for packing in lunch boxes.
PREPARATION TIME : 10 MINUTES
COOKING TIME : 30 MINUTES
CAN BE SERVED TO TWO TO THREE PEOPLE
INGREDIENTS
20 fresh green beans, cut into one inch sized pieces
Two medium potatoes cut into medium sized cubes
One medium tomato cut into medium sized pieces, after seeding it
1/2 teaspoon of mustard seeds
1/2 teaspoon of red chili flakes
1/2 teaspoon of cumin powder
1/4 to 1/2 teaspoon of turmeric powder
Few curry leaves
Two tablespoons of freshly chopped coriander leaves
Two tablespoons of coconut oil or any other vegetable oils like sunflower oil, olive oil or corn oil
Required amount of salt
METHOD
STEP 1: Over a medium flame, heat oil in a pan and add the mustard seeds. When the mustard seeds cracks add the curry leaves.
STEP 2: When the sizzling sound of the curry leaves stops, add the beans and potato and give it a good stir. Let it cook for few minutes. Then add the tomato pieces and stir.
STEP 3: Add the turmeric powder and mix well. Add one cup of water (measured in a 250 ml cup) and the required amount of salt, cover it and cook until the vegetables are soft.
STEP 4: Just a few minutes before you take it off the stove, add the cumin powder, red chili flakes and mix them all gently so that the vegetables are coated well with the spices. Then add the coriander leaves and mix.
STEP 5: Remove it off from the heat. Serve it warm.
Heat oil in a pan and add the mustard seeds. When the mustard seeds crack, add the curry leaves
Add the potato and the beans
Add the tomato pieces
Add the turmeric powder and mix
Add one cup of water and the required amount of salt
Cover and cook
Add the cumin powder and red chili flakes and mix gently. Then add the coriander leaves
It is ready to serve
