Fine beans and potato curry

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This wonderfully simple dry Indian curry recipe from Alfred Prasad, with its combination of hearty potatoes and fresh fine beans, makes a delicious vegetarian main, a tasty starter or an excellent side.

First published in 2015

Ingredients

Metric

Imperial

Potato curry

Equipment

  • Pestle and mortar

Method

1
Begin the potato curry by grinding the ginger and garlic cloves into a paste in a pestle and mortar. Set aside
2
Heat the vegetable oil in a large saucepan on medium heat. Add the cumin and sauté for ½ a minute, then add the diced potatoes and sauté for 2 minutes
3
Add salt, turmeric and chilli powders to the pan, and sauté for a further 2 minutes
4
Add ginger-garlic paste, stir well and sauté the potatoes for a further 2 minutes
5
Add the fine beans and sauté for 1 minute. Then add the chopped tomatoes and tomato paste, if using, stirring well. Continue to cook until the potatoes are tender
6
Remove the pan from the flame and leave aside for 1-2 minutes. Add salt to taste. Prior to serving, sprinkle with garam masala and the juice of ½ a lime
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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