Name: Bengali Green Bean and Potato Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp nigella seeds; 1-2 fresh green chillies, finely chopped; 1 tsp salt; 1 red onion, finely diced; 2 tbsp vegetable or rapeseed oil; 150 ml boiling water; ½ tsp ground garam masala; 1 tsp ground coriander; ½ tsp Kashmiri chilli powder; 1 large or 2 medium tomatoes, diced or 2 tbsp chopped tinned tomatoes; 3 cloves of garlic, roughly chopped; 1 large or 2 medium potatoes, peeled and diced into bite-size cubes; 350 g fine green beans, halved; 1 tsp ground turmeric

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

This Bengali curry has always been a go-to for my family as fine green beans are a vegetable we always seem to have in the fridge. You can make this with runner beans too, although I would cut them on the diagonal into 2.5cm (1 inch) pieces. Unlike some European recipes where beans retain their crunch, this recipe requires them to be very soft.