Broad Beans Potato Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
• STEP 4.Add boiled and peeled potatoes, broad beans, and water. Cover and cook until the vegetables are tender.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• You can add other vegetables like carrots or peas to make the curry more colorful and nutritious.
• Adjust the spice levels according to your taste by adding more or less chili powder.
• For a creamier curry, you can add a tablespoon of coconut milk or yogurt.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.