Updated: Apr 24
This massive cookbook is probably the only one you will need for a depth of recipes that span the Indian Sub-continent. These recipes cover all the major cuisines and regions in India. An exhaustive manual, with recipes that span the spectrum from simple to complex.
For more recipes from this book click here.
3/4 - 1 lb baby potatoes, boiled
1 lb green beans (I like the French beans). Wash and cut into 1 inch pieces.
1 small can (14.5 oz) tomato purée, store bought is fine
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon sugar
1 heaped tablespoon black mustard seeds. Roast slightly on a pan and either grind fine in a spice blender, or pound fine in a mortar and pestle.
Salt to taste
Chile powder to taste
Blanche the beans: Add the washed beans with 1 tablespoon water to a plastic container, cover with a plate that fits well and microwave on high for 2 .5 minutes. Allow to sit for an addition 5-10 minutes. Alternatively, boil water in a pot and when boiling vigorously add beans for 45 seconds. Remove and cool immediately by running cold water over the beans. You want the beans barely cooked and still quite crisp. Set aside.
The curry: A oil to a pan add the puréed tomatoes, cumin, turmeric and ground mustard seeds and cook on medium to high heat till the sauce has thickened and the oil has released from the tomatoes and the spices have cooked., about 15-20 minutes. Taste and adjust salt, spices and sugar as needed. Add the potatoes and beans and cook till it is all heated through and the vegetables have absorbed the flavors, about 10 minutes. The thickened sauce should coat the vegetables well.
Top with fresh cilantro leaves. Enjoy.