SUGAR BEANS CURRY WITH POTATOES
This Indian Food Recipe Serves 3-4
Sugar Beans Curry With Potatoes is one of the many favourites in the vegetarian cuisine.
Sugar Beans (regularly known as Pinto Beans) is a famous dish in South Africa. It is regularly served at pre-wedding capacities & most family social occasions. It is likewise prevalent in Bunny Chows.
This curry is best being a little spicy with extra gravy.
Sugar Beans Curry With Potatoes Ingredients:
- 1 cup sugar beans (pinto beans)
- 1 teaspoon ginger & garlic paste
- 2 tablespoons chilli powder
- 2 bay leaves
- 3 cloves
- salt to taste
- 1 star aniseed
- 1 teaspoon jeera seeds
- ¼ teaspoon elachie (cardamom) powder
- ¼ teaspoon turmeric powder
- 1 teaspoon bicarbonate of soda
- 2 tomatoes
- 1 onion, chopped
- ½ teaspoon jeera (cumin) powder
- 3-4 potatoes
- 1 teaspoon coriander (dhania) powder
- 1 sprig curry leaves
- 2 cinnamon sticks
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1 sprig thyme
- Add the sugar beans (pinto beans) to a bowl.
- Cover the beans with water & allow it to soak overnight.
- The next day, the beans should be swelled due to the water retention.
- Rinse the beans & discard of the water it had been resting it. Add beans to a medium/large pot.
- Cover beans with water & add the bicarbonate of soda. The bicarbonate of soda will allow the sugar beans to cook quicker.
- Bring the sugar beans to a boil on medium-high heat & boil until the beans are soft but not mushy.
- Once the beans are soft, turn off the heat & set the pot of beans aside until ready to use.
- Peel & chop the onion.
- Grate or blend the tomatoes. If choosing to grate them – rinse tomatoes, cut off the ends of each tomato & then slice each one into halves. Place the flat & fleshy side of the tomato onto the grater, & grate the flesh of the tomatoes into a bowl. Discard of the tomato skins. If choosing the blending option – rinse tomatoes, cut off the ends of each tomato & then slice each one into quarters. Place the tomatoes with the skin into a blender & pulse for a few seconds until the tomatoes are finer.
- Peel & cut potatoes in halves or quarters & slit with a knife in the middle of each one.
- Heat the vegetable oil in a large pot & add in the onions, bay leaves, thyme, curry leaves, cloves, star aniseed, curry leaves, jeera (cumin) seeds & cinnamon sticks. Simmer until onions are translucent.
- Thereafter, add in the ginger & garlic paste, chilli powder, jeera (cumin) powder, garam masala, dhania powder, turmeric powder & elachie (cardamom) powder. . Braise for about 30 seconds.
- Add chopped tomatoes & a little water so that it does not stick to the surface of the pot. Allow to cook until tomatoes are soft.
- Add a little boiled water, mix & allow the tomatoes to cook for about 10-15 minutes. Pour in more water if necessary.
- Add in the potatoes & salt.
- Mix well, coating them with the spices. Add more water if required.
- When the potatoes are soft & tender, drop the beans in. (Be sure to drop the beans with the little water that it had been boiling in).
- Add in a little coriander (dhania).
- Mix well. Allow to cook for another 10 minutes. Add water if the gravy is too thick.
- Turn off the heat. Garnish with more coriander (dhania).
- This Sugar Beans Curry With Potatoes goes well with puri &/or mango pickle.
- Also goes well with bread to soak up the gravy, roti, or rice.
- This meal can be reheated in the microwave, however, I recommend it being heated on the stove-top by adding a little water to it & stirring so that the gravy isn’t dried out.