Potato and Butter Beans Curry
Butter Beans aur Aloo Curry
Mamta Gupta
I made this curry because I had opened a large can of butter beans to serve with a roast meal and no one ate them! So, I decided to make a quick curry. It turned out quite tasty! You can use any other tinned beans in brine for this dish.
Ingredients
250 gm. tinned butter beans in brine, drained*
150-250 gm. potatoes*, boiled, peeled and cut into pieces. Leftover boiled/roast potatoes can also be used.
1 tbsp. olive or mustard oil
2 garlic cloves or 1 tsp. crushed or grated (optional)
1/3 inch piece or 1 tsp. ginger, peeled or grated
1 small onion
1 large tomato, chopped or 2 tbsp. tinned tomatoes. You can omit tomatoes altogether.
2 tsp. Curry Powder
Salt to taste
1/2 cup water
*Quantities and proportions are approximate only, adjust to your taste.
Instructions
Heat oil in a pan.
Add garlic, ginger and onions and fry until golden brown.
Add curry powder, tomatoes and salt and cook until oil separates.
Add potatoes, stir fry for 1 minute and add water.
Bring to boil.
Add butter beans and cook for few more minutes.
Add chopped coriander leaves.
Serve hot with Chapatties or Nan or Tandoori Roti 1.
