Guar (Cluster Beans) & Potato Curry
Vegetarian - Vegan - Explorer
Ingredients
Serves 4
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2 tablespoon of oil
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1 teaspoon fenugreek seeds (optional)
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Pinch of asafoetida (optional)
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4 medium potatoes
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500g guar (cluster beans)
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1.5 tablespoon of Sobhna's Authentic Indian Curry Paste
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Red chilli garlic paste to taste and depending on heat level required (optional)
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1.5 tablespoon tomato paste or 2 medium diced tomatoes or 3 tablespoons diced tinned tomato
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Salt to taste
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Freshly chopped coriander (optional)
Method
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We are making this curry in a pressure cooker, however you can make it in a pot by following the same instructions.
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Heat oil in a pan on high, add fenugreek seeds. When they start going slightly brown, add asafoetida.
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Stir in some of the potatoes along with the red chilli garlic paste. Add the remaining guar and potatoes.
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Add curry paste, remembering to mix it with some water to make into a smooth paste.
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Add salt to taste, stir and leave to saute in the spices.
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When you see the oil sizzle at the edges add the tomato paste and approx. 1 cup of hot water.
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Put the lid on the pressure cooker, it will be ready in 2 whistles.
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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.
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Remove from stove and add freshly chopped coriander and squeeze of lime juice before serving with warm roti and rice.
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