Bored with potato curry or channa masala? Here's an awesome recipe with the two put together. Kids just had only the curry at the end of dinner and we thoroughly enjoyed this mixed curry combo with chappathies. Here you go for the recipe and enjoy :-)
INGREDIENTS:
Potato - 10 to 15 (I used the small potatoes)
Mixed beans - 1 cup
Onion - 1finely chopped
Ginger garlic paste - 1 tsp
Tomato - 1 finely chopped
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - 1to2 tsp finely chopped for garnishing
Lemon juice - a tsp
Salt - as needed
To temper:
Oil - 1 tsp
Cumin seeds -1 tsp
Bay leaf - 1
HOW TO MAKE:
Soak beans overnight and pressure cook with two to three whistles. Drain the water and keep aside. Pressure cook potatoes allow 4 to 5 whistles. Allow to cool down, peel the skin and keep aside.
Heat oil in a kadai add cumin seeds and bay leaf. Add chopped onions and ginger garlic paste. Blend well until the onion turned into transparent. Add chopped tomatoes and mix well until it turn soft. Add red chilli, coriander, garam masala and turmeric powder. Blend well all together.
Add mixed beans blend well and add a cup of water. Add needed salt and allow to boil.
Break potato into pieces and add in the masala. Mix well and add water as per needed the consistency.
Allow to boil and garnish with chopped coriander leaves. Add lemon juice and turn off the stove. Serve hot with chappathies and roti varieties. This curry will go well with rice too.
Potato beans curry is ready.
TIPS:
This curry consistency should be thick hence do not add more water.
Add green chillies or paste instead red chilli powder. Adding both will turned more spicy. Kids may not eat.
Add thick cream at the end once turn off the stove.
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