Masala Potatoes with Green Beans
Mini Potatoes and fresh Green beans cooked in Indian spices make a great lunch or dinner. Easy to fix and taste phenomenal.
Ingredients
- 10 to 12 Mini Potatoes washed and cleaned
- ½ pound Green beans trimmed, snapped in half, and boiled until tender
- 2 teaspoons Ginger-Garlic paste
- 3 Tablespoons Oil
- Couple Curry leaves
- 2 teaspoons Red Kashmiri Chili powder
- ½ teaspoon Turmeric powder
- 2 teaspoons Cumin-Coriander powder
- Salt to taste
- ½ teaspoon Cumin seeds
- ½ teaspoon Mustard seeds
- ¼ teaspoon Green Chili Paste , Optional
- A squeeze of Lemon Juice
Instructions
- Wash and Clean the Potatoes. Wash Green beans and trim tip and top. Boil Green beans for 5 minutes in boiling water with a pinch of Salt.
- Boil baby potatoes in boiling water for about 10 minutes or until they are fork tender.
- Heat oil in a large Wok or a heavy bottom pan on high heat. Add Cumin and Mustard seeds. Once they start to pop, reduce the heat between low to medium.
- Add curry leaves, ginger garlic paste, chili paste, and all the other dry spices. Cook it while stirring continuously until raw ginger-garlic smell fades. It takes only a few seconds so stick around :).
- Add boiled potatoes and green beans. Mix until the masala is coated evenly on the potatoes and green beans.
- Take the pan off of the stovetop. Squeeze some lemon juice on top. Toss it well.
- Serve it immediately as a meal with Indian Roti or a side dish.
Notes
- Total Fat 12.2g 16%
- Saturated Fat 1.4g 7%, Cholesterol 0mg 0%, Sodium 59mg 3%
- Total Carbohydrate 59.8g 22%, Dietary Fiber 9.4g 34%
- Total Sugars 6.7g
- Protein 7.5g
- Calcium 100mg 8%
- Iron 4mg 24%
- Potassium 1758mg 37%
Nutrition Information
Calories: 374kcal
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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