Good (UAE) - - GOOD FOOD -

900g new pota­toes 3 tbsp sun­flower oil 1 tsp brown mus­tard seeds 1 tsp cumin seeds 1 tsp car­damom pods 1 pinch chilli flakes 1 small knob gin­ger, peeled and finely chopped 2 cloves gar­lic, finely chopped 2 red chill­ies, tops re­moved and seeded, plus ex­tra for gar­nish­ing 250g long green beans, trimmed 2-3 tbsp curry leaves 1 small bunch co­rian­der leaves, chopped salt and freshly ground black pep­per

1) Cook the pota­toes in a large saucepan of salted, boil­ing wa­ter un­til ten­der to the point of a knife, about 20 min­utes. 2) Drain well and rinse un­der cold run­ning wa­ter for two min­utes. Once cool enough to han­dle, cut the larger pota­toes in half; the pota­toes should now all be roughly the same size. 3) Heat two ta­ble­spoons of oil in a large saute pan set over a mod­er­ate heat. Add the mus­tard seeds, cumin seeds, car­damom pods and a pinch of chilli flakes, fry­ing un­til the mus­tard seeds start to pop. 4) Add the gar­lic, gin­ger and chill­ies and fry for one minute, stir­ring well. 5) Add pota­toes and the re­main­ing oil and fry for six to eight min­utes un­til golden-brown, turn­ing the pota­toes from time to time. 6) In the mean­time, cook the beans in a large saucepan of salted, boil­ing wa­ter for three to four min­utes un­til ten­der. Drain well and set aside. 7) Stir the curry leaves into the pota­toes and ad­just the sea­son­ing to taste. 8) Serve straight from the pan with the beans on top and a sprin­kle of chopped co­rian­der as a gar­nish.

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