đ„ Ingredients
Here’s a quick run down of the best ingredients to use for this recipe.
Onion - it’s important this is finely diced, and not chopped into large, clunky bits, so the onions can caramelise quicker and soften into the curry better. Given this is a quick recipe, it’s essential you don’t overlook this! Tomato purĂ©e - this helps with the colour, as well as ensuring this recipe is quick-cooking. If you can only use fresh, it will increase the cook time by about 4-5 minutes because we’ll need to dry out the moisture from the tomato, and the colour won’t be as deep as shown in the images. Potatoes - any you prefer, diced into bite-sized pieces. You can choose whether you want to peel them. Green beans - these are known as ‘phali’ in Urdu and Hindi, not to be confused with ‘gawar ki sabzi’. In this recipe, I’ve used fresh green beans, chopped to 2-3cm long. Spices - most of these are regular appearances in a standard Pakistani curry, however there is the addition of mango powder (aamchoor). I highly recommend this - it adds a delicious but mild burst of tanginess to the curry and makes everything POP. If you don’t have this, you can omit it but please, do try to get hold of it! Oil, minced garlic, green chillies, fresh coriander - not much to add here.
đ„Ł Method
As always, the full recipe including complete ingredients list is at the bottom of the post. Note: we don’t want the onions to darken! In fact, we want to keep them lightly coloured, and more caramelised-looking than dark, unlike most standard Pakistani curries. This curry works MUCH better with the whole caramelised onion vibe! So, if your onions and browning too much over a high heat, bring the heat down to a medium. Add in minced garlic, spices (again, full list at the bottom of the post) + green chillies. Stir through, then add tomato purĂ©e. Allow this to sautĂ© for 5 minutes. Now, turn the heat to low, cover and cook everything for 8-10 minutes, or until the potatoes are tender. Next, add some green beans which you’ve chopped down to 2cm-long. If you’re short of time, feel free to skip the chopping - a’la my Phali Gosht recipe. SautĂ© for 2-3 minutes. Stir in some chopped fresh coriander, and your green bean and potato curry is ready!
đ« Substitutions + variations
Feel free to change up the potato and/or green beans as per your preference. All the other quantities in this recipe will remain the same.
You can change the potato for any other ‘hard’ vegetables, such as pumpkin, butternut squash, carrots etc. Cook times will remain the same as the recipe, so long as you chop them up into bite-sized pieces. You can substitute the green beans for any other quick-cooking vegetable, such as broccoli, cabbage, peas, capsicum/bell pepper etc. You can also add in some chopped leafy greens to the recipe for some added healthful goodness.
đœïž Serving suggestions
Serve this green bean and potato curry with a roti or paratha, inside a cheese toastie, or alongside some grilled meat - think Pakistani roast dinner! To serve this alongside another curry, I’d recommend a meaty option such as a Chicken Bhuna, Lamb Bhuna or even a Fish Bhuna. For a vegetarian option, I think my Tadka Dal would go well with this. I hope you enjoy this recipe. Lots of love, Fatima x
đ Recipe
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