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