Name: Aloo Talkari
Yield: Serves: 4
Ingredients: 3 tablespoons canola oil or ghee; 2 cups chicken broth, vegetable broth, or water; 2 teaspoons coarsely chopped cilantro; 1 teaspoon coarse salt; 1 pound green beans, trimmed and cut into 1-inch lengths; 4 medium Yukon Gold potatoes, cut into 1-inch chunks; 2 cloves garlic, finely chopped; 1 small onion, chopped; 1 heaping tablespoon Trinidad curry powder

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This curried dish was a specialty of my aunts and is a particular favorite of my husband. It is up to you whether to peel the potatoes. I generally don’t, since the skins add flavor.

Ingredients

3 tablespoons canola oil or ghee
4 medium Yukon Gold potatoes, cut into 1-inch chunks
1

Side dish
Gluten-free

Method

Heat the canola oil or ghee in a deep, heavy-bottomed pan. Add the potatoes and cook and stir for 1 to 2 minutes, browning on all sides.
Stir in the green beans and cook for 4 to 5 minutes, or until the beans begin to brown and blister. Add the onion and cook for 1 to 2 minutes more. Add the garlic and stir well and cook for 30 seconds.
Mix in the curry

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