Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
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.
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
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
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).