Potato and green bean curry

    30 minutes

    Sliced new potatoes and fine green beans are cooked in an aromatic mixture of butter and delicate spices, and can be served as a light meal with naan bread, or as a side dish with other curries.

    18 people made this

    Serves: 4 

    • 500g small new potatoes
    • 250g small green beans
    • 3 teaspoons butter
    • 2 tablespoons sunflower oil
    • 2 small green chillies
    • ½ teaspoon cumin seeds
    • ½ teaspoon ground turmeric
    • ¼ teaspoon garam masala
    • 1 clove garlic
    • Salt

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Scrub the potatoes and cut into thick slices. Top and tail the green beans, then cut into 2.5 cm lengths; put aside.
    2. Heat the butter and oil in a wide, shallow saucepan or frying pan, over high heat. When it begins to sizzle, stir in the whole green chillies, the cumin seeds, turmeric and garam masala. Peel the garlic and crush it into the pan; stir and fry for 30 seconds.
    3. Add the potatoes to the pan and season with some salt. Stir until coated with the butter and oil.
    4. Stir in the beans, cover the pan, then reduce the heat to moderate and cook for 15 minutes, stirring occasionally. The curry is ready to serve as soon as the potatoes are cooked through.


    good source of vitamins B group, C, E and folate.

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    Very easy and authentic dish! Yum!!  -  11 Jan 2011