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Green Beans with Potato

Green Beans with Potato

This recipe is a northern Indian influenced dish prepared in the Punjab where hearty cooking is predominant.

bar Green Beans with Potato
The cumin seeds can be replaced with a quarter teaspoon of ground cumin.

Picture by Manju Malhi

Serves 2-3

300g fine beans, topped and tailed
200g white or fluffy potatoes, peeled
1/4 tsp brown or black mustard seeds
pinch of cumin seeds
2 tbsp sunflower or olive oil
1 onion, finely chopped
1/4 tsp turmeric
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp coarsely ground black pepper


Cut the beans into 1cm pieces. Cut the potatoes into 2cm cubes. Heat the mustard and cumin seeds with the oil in a small frying pan. When they start to pop, add the onion and chilli. Fry for a minute, then add the turmeric, coriander, salt and black pepper, followed by the green beans and potatoes and cook for 2 minutes. Pour in 150ml water. Cook over a medium heat for 12-15 minutes. Serve hot with buttered chapatis.


(c) 2012

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