French Bean and Potato Bhaji

French Bean and Potato Bhaji


5 tbsp ghee
half teasp black mustard seeds
half teasp cumin seeds
1 large onion, finely sliced
4 dry red chillies, roughly chopped
about 10 fenugreek seeds
15g freshly chopped coriander leaves
half teasp turmeric
1 large potato, peeled and cut into matchsticks
275g green beans, sliced/diced
1 teasp salt
1 teasp ground cumin


Heat the ghee over a medium heat and add the mustard seeds. When they begin to pop, add the cumin seeds, onions, red chillies and fenugreek. Fry for a few minutes stirring all the time. Add the coriander leaves and turmeric, and fry for one minute before adding the beans, potatoes and salt. Stir until everything is well mixed, then cover and cook on very low heat until vegetables are cooked. This will take best part of half an hour, but you do need to check from time to time; this is a dry dish and you don’t want to burn it. Add the ground cumin, stir and cook for a couple of minutes. Serve.

From Classic Indian Cuisine Rosemary Moon


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