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 gobhi curry/ Potato cauliflower dry curry

     Aloo gobhi is very simple and easy stir-fry curry. Potato and cauliflower are the vegetables that compliments each other when it is well roasted.

Serves up to 3 people
Preparation time: 30 minutes


Ingredients:

2 medium sized potatoes
150 grams of cauliflower
5 stalks of scallions
1 tsp of red chilly powder
1 tsp of tandoori masala
1/4 tsp of turmeric
1 tbsp of olive oil
1 tsp of melted butter
salt as required


Seasoning:

1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
1 tbsp of grated ginger 


Preparation:

1.Cut the potatoes in to small cubes and cut the cauliflower in to small florets. Heat oil in the skillet and add the seasoning. 
2.As the cumin seeds crackles, add the potatoes and cauliflower and saute for 5 minutes. 
3.Add the spices( turmeric, red chilly powder ,tandoori masala, and salt) to the skillet. Close with the lid and allow to cook for 15 minutes.
4.Add the chopped scallions and close the lid. Add the butter  to add flavor to the vegetables. Check whether the potato is cooked. 5.Aloo gobhi dry curry is ready. Serve with rice/ roti and a cup of yogurt.