This recipe uses mostly traditional Indian ingredients, but with a smaller amount of spices.
If, like me, you are not a fan of spicy food at the traditional Indian level, this recipe is for you,too.
Usually I use peas, but here I used canned butter beans.
Frozen peas or canned brown lentils are also a good choice.
Ingredients for 3 side dish portion.
(A) 1/2 tsp whole cumin seeds
(A) 1/2 tsp coriander seeds
15ml oil (olive oil)
30g shallot (chopped)
5g garlic
5g ginger
10g tomato paste
300g potatoes (Not waxy ones) diced into olive size
5g salt
(B)1/2 chili flakes or less
(B)1/2 tsp garam masala
(B)1/2 tsp turmeric powder
(B)1/2 tsp cumin powder
1/2 cup =125ml of water
100g cooked beans or peas of your choice (Butter beans)
100g spinach
(C) 1tbsp brewer's yeast (optional)
(C) 15g fresh coriander leaves (optional)
(C)1tsp dried fenugreek leaves = kasuri methi (optional)
Preparation .
Soak potatoes in a bowl of water to remove the starch.
Rinse canned beans with water and drain water.
Rinse spinach leaves.
STEP1
Roast seeds ( cumin seeds/coriander seeds ) and tomato paste with oil over a low heat until fragrant.
If you don't have whole seeds you can use ground spices but if that is the case add later at the step 4 with other spices.
STEP2
Fry chopped shallot for a few minutes until shallot becomes translucent.
STEP 3
Fry chopped garlic and ginger until fragrant.
STEP 4
Add (B) spices.
Just stir it a couple of times.
STEP 5
Drain potatoes.
Add all the diced potatoes with salt.
Add 125ml water.
(Don't forget to add salt here, it helps the cooking process )
STEP 6
Cover the frying pan and let the potatoes cook for 8-10 minutes over high heat.
(If your potatoes chunk is as small as an olive it takes only 8minutes.)
STEP 7
Carefully open the lid and add cooked beans.
Cook them with the potatoes for just a couple of minutes because
these beans are already so tender.
STEP 8
Add all the spinach.
Sprinkle some brewer's yeast optionally.
Steam spinach for a few minutes.
The spinach volume will be reduced very quickly.
STEP 9
Finally sprinkle some coriander leaves and dried fenugreek leaves.
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