Green Beans and Potatoes

potatoes and green beads Indiodyssey feast

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Green beans and pototoes simmering in a spicy tomato sauce

Course Side Dish

Cuisine Indian

Keyword Pure Veg, Vegetarian

Prep Time 10

Cook Time 20

Servings

Calories 214kcal

Equipment

Kadai pan,

Ingredients

2 tbsp Ghee
1 tbsp Mustard oil Omit if you don't have it
1 tsp Cumin seeds
1 tsp Black mustard seeds
2 tsp Ginger Fresh grated
1 Tomato Chopped
1 tsp Coriander powder
1 tsp Kashmiri red chili
1 tsp Turmeric powder
1/2 tsp Black peppercorns Fresh grated
1 tsp Himalayan pink salt
1/2 cup Water Approximately
2 Potatoes Peeled and cubed
2 cups Green beans Fresh, bite-size
1 tbsp Cilantro Fresh chopped

Instructions

Heat the ghee and mustard oil in the kadai pan. Add the cumin, black mustard seeds, and ginger to ghee and stir fry a few seconds 'til seeds pop and sizzle.
Add the diced tomato and cook over low heat until soft, stirring frequently.
Add the coriander, turmeric, chili, salt and pepper. Stir to mix. Add the water.
Add the cut green beans and cubed potatoes. Mix and stir frequently. Cover and cook until vegetables are done, about 15 minutes, stirring frequently, and adding more water if necessary.
Remove from heat; stir in the fresh coriander (cilantro) leaves and serve.

Notes

If you don't have the mustard oil, you can omit it, but it does give a nice and unique flavor. I'm pretty sure mustard oil is not approved for eating outside of Asian countries like India where it is used almost exclusively. So what you may find is mustard oil that is "not for consumption, for external use only", which must be stated by law.

All I'm going to say is, a lot of people use mustard oil for cooking all around the world.

You decide.

Nutrition