SOBHNA'S | Guar (Cluster Beans) & Potato Curry Recipe

Vegetarian - Vegan - Explorer

Serves 4

2 tablespoon of oil
1 teaspoon fenugreek seeds (optional)
Pinch of asafoetida (optional)
4 medium potatoes
500g guar (cluster beans)
1.5 tablespoon of Sobhna's Authentic Indian Curry Paste
Red chilli garlic paste to taste and depending on heat level required (optional)
1.5 tablespoon tomato paste or 2 medium diced tomatoes or 3 tablespoons diced tinned tomato
Salt to taste
Freshly chopped coriander (optional)

We are making this curry in a pressure cooker, however you can make it in a pot by following the same instructions.

Heat oil in a pan on high, add fenugreek seeds. When they start going slightly brown, add asafoetida.
Stir in some of the potatoes along with the red chilli garlic paste. Add the remaining guar and potatoes.
Add curry paste, remembering to mix it with some water to make into a smooth paste.
Add salt to taste, stir and leave to saute in the spices.
When you see the oil sizzle at the edges add the tomato paste and approx. 1 cup of hot water.
Put the lid on the pressure cooker, it will be ready in 2 whistles.
If you are making this curry in a pot, you will need to add more water over time. Keep the heat to a medium and check every 5 minutes to see if the vegetables are cooked. It should take 15-20 minutes to cook.
Remove from stove and add freshly chopped coriander and squeeze of lime juice before serving with warm roti and rice.