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| Broad Beans & Potato Curry |
INGREDIENTS
1 cup broad beans boiled
2 potatoes
2 tomatoes grated
1 onion chopped
2 tbsp masala
1/2 tsp tumeric
1/2 tsp breyani spice
1 tsp jeera
1 cup water
2 stems curry leaves
dhania / coriander for garnish
salt to taste
METHOD
- Fry onion in oil until golden brown
- add jeera, breyani spice, masala, tumeric and tomatoes
- add potatoes with 1/2 cup water and curry leaves
- when potato is half cooked add the broad beans and salt
- add 1/2 cup water
- allow to cook on low heat until potatoes are cooked
- garnish with dhania
