There’s an inexplicable comfort in savoring a warm bowl of sugar beans and potato curry. The rich gravy, the buttery beans, and the tender potatoes come together in perfect harmony, creating a heavenly combination.
I’m excited to share my straightforward approach to crafting this delightful sugar beans curry, and I hope you relish every bite.
INGREDIENTS
- 300g Sugar Beans (1 Tin)
- 1 Bay Leaf
- 1 Cinnamon Stick
- 2 Cloves
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fennel Seeds
- 1 Teaspoon Ginger & Garlic (Crushed)
- 2 Grated Tomatoes
- 2 Potatoes (Halved)
- 2 Green Chillies
- 2 Sprigs of Curry Leaves
- Fresh Coriander
- 1 Teaspoon Salt
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Coriander-Cumin Powder
- 2 Tablespoons Masala
- 300-500ml Water
METHOD
- Begin by heating a pan and adding the whole spices. Let them release their aromatic flavors.
- Add sliced onions, green chillies, and curry leaves to the pan. Mix well.
- Incorporate the ground spices and sauté on low to medium heat for about two minutes.
- Add the grated tomatoes and salt. Cook until you notice the oil starting to surface.
- Introduce the halved potatoes to the pan, ensuring they are well-coated with the flavorful gravy. Add a cup of water, cover with a lid, and let the potatoes cook.
- When the potatoes are nearly cooked and a knife can easily slide through them, add the cooked sugar beans along with some water to create a luscious gravy.
- Allow this to simmer for an additional 10 minutes, allowing the flavors to meld.
- Taste and adjust the salt as needed, and garnish your delightful creation with fresh coriander.
Serve this delectable sugar beans and potato curry with warm roti or puri, accompanied by a refreshing carrot salad.
Enjoy the heartwarming comfort of this curry that truly “hits different” in all the right ways!