Potato lima beans subzi/porial/curry

        Lima beans are also called 'butter beans'. The buttery texture of the beans complements very well with any vegetable. It has lot of beneficial effects like high soluble dietary fiber which stabilizes the blood sugar level. Potatoes contain high-carbs and the addition of lima-beans adds lot of health benefits. The taste is really yummy!
 

Ingredients:


500 grams of  potatoes (3-4 medium sized)
3 tbsp of frozen lima beans
1 tbsp of grated ginger
2 teaspoon of red chilly powder
1 tsp of garam masala
1/2 teaspoon of turmeric
1/2 teaspoon of cumin powder
1 teaspoon of mustard
1/2 tsp of fennel seeds
coriander leaves for garnish
pinch of asafoetida
2 tbsp oil
Salt as required


Preparation:


1. Boil the potatoes and peel the skin. Cut the potatoes into small cubes.
2.Heat oil in the pan. Once the oil is heated, add mustard, fennel seeds and pinch of asafoetida. As the mustard sputters, add the potatoes.
3.Add grated ginger, turmeric, red chilly powder and salt, saute for a minute.
5.Make sure the potatoes are well coated with all the spices.
6.Sprinkle some water and close the lid. Cook for 5 minutes. Add the lima beans (thawed), cumin powder and garam masala. Simmer the flame for 10-15 minutes. Saute gently till the potatoes turn golden brown.
7.Potato lima beans curry is ready. Garnish with coriander leaves and serve with rice and yogurt.

Aloo Subzi/ Potato curry

        I know that potato is one vegetable which most people like. I tried making this curry in a typical south Indian style. It goes well with dosai, sambhar or curd rice. It is really yummy..and I am sure you will enjoy it! This is one of my favorite curry as a kid. I use to relish this recipe with curd rice.

Serves up to 4 people
Preparation time: 30 minutes

Ingredients:


500 grams of  potato (3-4 medium size)
1 large red onion
3-4 cloves of garlic
1 inch of ginger
2 green chillies
1 teaspoon of sambhar podi
1/2 teaspoon of turmeric

1 teaspoon of mustard
1 teaspoon of Bengal gram(channa dhal)
1 sprig of curry leaves
pinch of asafoetida
2 tbsp oil
Salt as required


Preparation:


1. Boil the potatoes and peel the skin. Cut the potatoes into 2 cubic inch pieces.
2.Heat oil in the pan. Once the oil is heated, add mustard, channa dhal and curry leaves. As the mustard sputters, add asafoetida and onion .
3. Add green chilli, garlic and grated ginger. Fry till the onion turns golden brown.
4.Add turmeric, chilli powder and salt, saute for a minute. Now you can add the potatoes and mix gently.
5.Make sure the potatoes are well coated with all the spices.
6.Add 1/4 cup of water and close the lid. Cook for 10 minutes. Potato curry is ready.