Potato and bean curry without onion and garlic has a wonderful taste, but it often doesn't turn out as appetizing at home as in restaurants. In such cases, you can prepare a special dish of potatoes and beans offered by Chef Kunal. This recipe is perfect for both breakfast and dinner.
If you prefer dry vegetable dishes for breakfast, you can try bean curry. Some people cook beans in a multicooker, which leads to them becoming overly mushy and affecting the taste. Chef Kunal Kapur shared a simple recipe for potatoes and beans that can be prepared in just a few minutes.
Potato and bean curry can be served for breakfast or dinner, and its flavor doubles when eaten with bread or paratha. Chef Kunal shared a recipe for a dish made only with spices, without garlic and onion, which is easy to make at home and will even appeal to children. The method of preparing this dish is presented below.
To begin, place a pot on the gas and heat oil. Then, add asafoetida, dried red pepper, rajma seeds, cumin, and green pepper. When all these ingredients start sizzling, add chopped potatoes and a little salt. The potatoes should be fried over high heat without a lid for two to three minutes, stirring thoroughly.
After frying the potatoes, add the beans to the pot, and sprinkle turmeric, red pepper powder, coriander powder, sambar masala, and amchur powder on top. After adding the spices, the potatoes and beans must be well mixed so that the spices evenly coat the vegetables.
Cover the dish and simmer over medium or low heat until the potatoes and beans are completely soft. It is important to stir the dish periodically so that it does not stick to the bottom. When the dish is ready, it is garnished with dried mint powder and fresh green cilantro.
Professional tip: Potatoes should be fried at a high temperature, but you must ensure they do not stick or burn. After adding the spices, the beans and potatoes must be thoroughly mixed.