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.
Mixed Beans Curry with Potato Balls recipe - How to make Mixed Beans Curry with Potato Balls
Soaking time: Overnight Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Beans Curry
1/4 cup rangoon na vaal (field beans/ butter beans)
1/2 cup rajma (kidney beans)
3 1/2 cups roughly chopped tomatoes
1 tbsp ghee
1/2 cup finely chopped onions
2 green chillies , slit
1 tsp chilli powder
2 tsp sugar
salt to taste
For The Potato Balls
1 cup boiled , peeled and mashed potatoes
1 fresh bread slice
1/2 tbsp chopped cashewnuts (kaju)
1/2 tbsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1/2 tsp lemon juice
salt to taste
1 tbsp cornflour
oil for deep-frying
For the beans curry
- For the beans curry
- Soak 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 balls
- For the potato balls
- Dip 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 serve
- How to serve
- Just 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.
| Energy | 202 cal |
| Protein | 6.5 g |
| Carbohydrates | 25.3 g |
| Fiber | 2.9 g |
| Fat | 8.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 423.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 29.4 mg |
| Folic Acid | 36.4 mcg |
| Calcium | 92.9 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 14.3 mg |
| Potassium | 195.7 mg |
| Zinc | 0.8 mg |