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We hope you got insight from reading it, now let’s go back to long beans-potato curry/ barbati-aloo sabzi recipe. You can cook long beans-potato curry/ barbati-aloo sabzi using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Long beans-potato curry/ Barbati-aloo sabzi:
- Use 250 g long beans
- Get 2 potatoes(cubes)
- Prepare 2 tomatoes
- Take 1 onion(sliced)
- Get 1 spring curry leaves
- Take 1/2 cup curd(beaten)
- You need 1 tspn chilli powder
- Prepare 1 tspn corriander powder
- You need 1/2 tspn turmeric powder
- Take 1/4 tspn garam masala
- Get 1/4 tspn asofetida/ hing
- Get 1 tbspn ginger (finely chopped)
- Use 1 tspn mustard seeds
- Provide 1 tspn cumin seeds/jerra
- Take 3 tbspn Oil
- Get 3/4 cup water
- Prepare Salt
Instructions to make Long beans-potato curry/ Barbati-aloo sabzi:
- Heat oil in a pressure cooker, add mustard seed, ginger and cumin seeds. When it starts cracking add onion and curry leaves.
- Saute till golden brown add asofetida and tomatos. Cook till mushy.
- Add all the spices and beaten curd. Saute till raw smell disappears.
- Add potatoes and long beans. Stir for a minute. Add salt and water. Close and cook for 3-4 whistles.
- Allow to cool completely, open and cook for a few minutes. Serve with roti or rice.
Beans Aloo Sabzi or stir-fry is one of my favourites to go with rice and a coconut-based kuzhambu or curry. Adding potato (aka aloo) to a vegetable side dish makes it more hearty and gives it body, and while my recipe has equal amounts of beans and aloo, you can adjust the proportions the way you. Traditional North Indian punjabi aloo sabzi or Aloo Tamatar ki sabzi for poori or parathas. This potato curry is cooked without onion and garlic, vegan and gluten-free Indian curry recipe perfect to serve for lunch dinner or breakfast. Festive season in India is time to indulge our taste buds with indulgent meals.
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