eMom Recipe Wiki | Potato Bean Curry

Potato Bean Curry


  • 9 oz new potatoes (med-large)
  • ½ cup canola oil
  • 1 ½ tbsp cumin seed
  • 3 cups pureed tomatoes
  • 1 tsp mustard +
  • 1 tsp salt
  • ½ to 3/4 tsp cayenne
  • 1 tsp tumeric
  • 4 1/3 cups water*
  • 9 oz green beans

+Vij says to use 1 Tbl. ground up black mustard seeds. Don’t know why this says 1 tsp. mustard. Was 1 Tbl too hot?

This is what the recipe says, but it depends a lot on the consistency of the tomatoes used. Can be anywhere from 0 to 2 cups. Pencilled in to the cookbook, it says that you should use less water if you are using canned tomatoes. Doesn’t say how much less though.


Soak potatoes. Cut potatoes into ½ inch slices. Heat oil for about a minute, or until a few added cumin seeds sizzle. Add rest of cumin seeds. Reduce heat, add tomatoes, mustard, salt, cayenne, and tumeric. Cook 5 to 8 min. Add water, boil for 8 to 10 minutes. Reduce heat to med low. Add potatoes and cook for 5 to 8 minutes covered. Add beans and cook for 5 min uncovered. The key is for the beans and potatoes to both be done at the same time. Serve hot with basmati rice and mango chutney.

Serves 2 for a main course.


2 Responses to Potato Bean Curry
Leanna says:

What kind of mustard?

2009-06-08 16:47:54 -0700
Leanna says:

Claudia, could you check the amount of water in this recipe? In one place it says 4.3 cups, in another “anywhere from 0 to 2”. thanks

2009-06-08 17:23:58 -0700