Mixed Beans Curry with Potato Balls Recipe

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Directions

For the beans curry

• In a bowl soak field beans/ butter beans and rajma with enough water and keep it aside for overnight.
• Next day, drain the water from the beans and pressure cook the beans with water for 30 minutes and allow the steam to escape before opening the lid.
• Drain the water from beans and keep it aside.
• Add tomatoes and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the tomatoes turns soft.
• Cool slightly and blend in a mixer to a smooth pulp and strain the tomatoes by using a strainer and keep it aside.
• Heat ghee in a kadhai, add the onions and saute on a medium flame for 1 minute.
• Add the prepared tomato pulp, green chilies, chili powder, sugar, salt and the cooked beans.
• Mix well and cook on a medium flame for 5 to 7 minutes and stir occasionally.
• Remove from the flame and keep it aside.

For the potato balls

• Dip the bread slice in water for 15 seconds and squeeze out all the water and crumble the bread.
• In a bowl add crumbled bread, mashed potato, chopped cashew nuts, green chili, chopped coriander leaves and lemon juice and mix it well.
• Divide the mixture into 10 equal portions and shape each portion into a round ball.
• Heat the oil in a kadhai and deep-fry the potato balls till they turn golden brown in color from all the sides.
• Drain on absorbent paper and keep it aside.

How to serve

• Just before serving, reheat the beans curry and add the potato balls, mix gently and cook on a medium flame for 1 to 2 minutes.
• Serve hot.

Also, Read Tasty Bean Dumplings Recipe

Meghna Nath