Old MacDonald's Potato Box Recipes
Spiced Potatoes with Fine French Beans Ingredients 2 tbsp oil for frying ½ tsp mustard seeds 1 tsp cumin seeds 8-10 curry leaves ¼tsp asafoetida 2 long hot green chilies, cut into 2-3 pieces each 2 large onions, sliced finely 700g/1½lb potatoes, peeled and diced ½ tsp ground turmeric ½ tsp ground dried red chili 1 tsp ground coriander ½ tsp ground cumin 225g/8oz tomatoes, chopped 1 tbsp fresh coriander, chopped 150g/5oz fine French beans, diced salt Directions 1. Heat the oil in a medium sized, heavy-bottomed pan until it forms a haze.2. Add the mustard seeds, cumin seeds, curry leaves, asafoetida and green chilies and cook until the mustard seeds stop crackling. 3. Add the onions and sauté until softened but not coloured, then add the potatoes. sauté until the potatoes are evenly coated in the oil and spices, then stir in the turmeric, chili, ground coriander and cumin. Add some salt and enough water to half cover the potatoes. 4. Cover the pan with a tight fitting lid and simmer over low heat, stirring from time to time so the potatoes cook evenly. When the potatoes are almost done, add the tomatoes. 5. Cook uncovered until the potatoes are tender and the sauce has thickened. Add the beans, cook for a minute or two, season and mix in the chopped fresh coriander.

Old MacDonald's Potato Box Recipes

Spiced Potatoes with Fine French Beans

Ingredients

2 tbsp oil for frying
½ tsp mustard seeds
1 tsp cumin seeds
8-10 curry leaves
¼tsp asafoetida
2 long hot green chilies, cut into 2-3 pieces each
2 large onions, sliced finely
700g/1½lb potatoes, peeled and diced
½ tsp ground turmeric
½ tsp ground dried red chili
1 tsp ground coriander
½ tsp ground cumin
225g/8oz tomatoes, chopped
1 tbsp fresh coriander, chopped
150g/5oz fine French beans, diced
salt

Directions

1. Heat the oil in a medium sized, heavy-bottomed pan until it forms a haze.2. Add the mustard seeds, cumin seeds, curry leaves, asafoetida and green chilies and cook until the mustard seeds stop crackling. 3. Add the onions and sauté until softened but not coloured, then add the potatoes. sauté until the potatoes are evenly coated in the oil and spices, then stir in the turmeric, chili, ground coriander and cumin. Add some salt and enough water to half cover the potatoes. 4. Cover the pan with a tight fitting lid and simmer over low heat, stirring from time to time so the potatoes cook evenly. When the potatoes are almost done, add the tomatoes. 5. Cook uncovered until the potatoes are tender and the sauce has thickened. Add the beans, cook for a minute or two, season and mix in the chopped fresh coriander.