You are here: Home > Course > Main Course > Sabzis, Curries > Sabzis with Gravies > Mixed Beans Curry with Potato Balls Mixed Beans Curry with Potato Balls by Tarla Dalal Unfussy cooking with just tomatoes and onions helps highlight the nutty flavour of beans. Here, the addition of potato balls transforms a simple mixed beans curry into a more elaborate delicacy, without losing its basic nature. The addition of cashews or peanuts provides a much needed crunch in the midst of the potato mash, making the mixed beans curry with potato balls an all-rounder. 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Close 23 Sep 2013 This recipe has been viewed 29266 times मिक्सड बीनस् विद पटॅटो बॉल्स - हिन्दी में पढ़ें (Mixed Beans Curry with Potato Balls in Hindi) મિક્સ બીન્સ કરી વીથ પટૅટો બૉલ્સ્ - ગુજરાતી માં વાંચો (Mixed Beans Curry with Potato Balls in Gujarati) Mixed Beans Curry with Potato Balls recipe - How to make Mixed Beans Curry with Potato Balls Tags Sabzis with GraviesSubzis with Beans or SproutsDeep FryIndian Pressure CookerPressure Cooker VegetablesKadai Veg Soaking time: Overnight Preparation Time: 25 mins Cooking Time: 35 mins Total Time: 5409 hours 6Makes 6 servings Show me for servings Ingredients For The Beans Curry1/4 cup rangoon na vaal (field beans/ butter beans)1/2 cup rajma (kidney beans)3 1/2 cups roughly chopped tomatoes1 tbsp ghee1/2 cup finely chopped onions2 green chillies , slit1 tsp chilli powder2 tsp sugar salt to tasteFor The Potato Balls1 cup boiled , peeled and mashed potatoes1 fresh bread slice1/2 tbsp chopped cashewnuts (kaju)1/2 tbsp finely chopped green chillies1 tbsp finely chopped coriander (dhania)1/2 tsp lemon juice salt to taste1 tbsp cornflour oil for deep-frying Method For the beans curryFor the beans currySoak rangoon na vaal and rajma in enough water in a bowl and keep aside overnight.Next day, drain, add enough water and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Drain the beans and keep aside.Combine the 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 turn soft.Cool slightly, blend in a mixer to a smooth pulp. Strain using a strainer and keep aside.Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 1 minute.Add the prepared tomato pulp, green chillies, chilli powder, sugar, salt and the cooked beans, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.Remove from the flame and keep aside.For the potato ballsFor the potato ballsDip the bread slice in water for 15 seconds. Squeeze out all the water and crumble the bread.Combine the crumbled bread with all the remaining ingredients and mix 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, a few potato balls at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.How to serveHow to serveJust before serving, reheat the beans curry, add the potato balls, mix gently and cook on a medium flame for 1 to 2 minutes.Serve hot. Nutrient values per servingEnergy202 calProtein6.5 gCarbohydrates25.3 gFiber2.9 gFat8.3 gCholesterol0 mgVitamin A423.1 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B31 mgVitamin C29.4 mgFolic Acid36.4 mcgCalcium92.9 mgIron1.8 mgMagnesium0 mgPhosphorus0 mgSodium14.3 mgPotassium195.7 mgZinc0.8 mg