Heat up the oil in a pan on medium heat until hot
Add the whole cumin seeds then sauté for 1-2 minutes until fragrant
Add the finely chopped garlic cloves then sauté for another minute until fragrant
Add the finely diced onions and cook for 4-5 minutes on medium heat until softened
As the onions are cooking finely dice the tomatoes then add into the pan before cooking for 3-4 minutes
Add the potatoes and green beans into the pan and stir fry for 5 minutes until crispy
Add the salt, chilli powder, turmeric powder, and cumin powder then cook the spices for 3-4 minutes
Add the water then give it a mix before covering and cook for 8-10 minutes
Add the garam masala and serve warm with a side of homemade chapatti and enjoy!
4 responses
Thank you much, it turned out so delicious. And it is a simple recipe – no fuss. Perfect for this time of year when there is such an abundance of green beans and potatotes in the garden. Thank you again.
Very tasty! I wanted something other than my typical coconut milk-based curry and this was very good. I used fresh green beans, Yukon Gold potatoes and all I had were cherry tomatoes (the ones that come in the little plastic dome) and it worked great. I could see using cauliflower and garbanzo beans in this same sauce. Bookmarking this one!
Thank you so much for your lovely comment. You could certainly try to add different vegetables and experiment 🙂
Loved this recipe