Ingredients (Serves 4)
10 French beans, cut into 1 inch pieces
2 medium potatoes, peeled and chopped into big cubes
2 tbsp. canola oil
1 medium onion, chopped big
1 tsp ginger garlic paste
1 tsp chilli paste
1 tsp turmeric powder
2 medium sized tomatoes, chopped big
1/2 cup coriander leaves
Extra coriander leaves for garnish
Heat the oil in a pot and fry the chopped onions.
Add in the ginger garlic paste and let the aroma fill the air.
After a few minutes, add in the chilli paste, turmeric powder and salt.
Stir and then toss in the chopped tomatoes and coriander leaves.
Mix well and pour in 1/2 cup of water.
Boil on high heat till the tomatoes are all mushy.
Cool for 5 mins and then blend well to a smooth paste.
Pour the paste back into the pot. Add another cup of water into the blender, wash it down and then pour this into the pot too.
Toss in the cut French beans and cook for 5 minutes before adding in the cubed potatoes.
Let the gravy cook till the sauce is all absorbed and the vegetables are just tender.
Serve with any light curry garnished with coriander leaves.
You can easily substitute the potatoes with tofu cubes for a protein packed dish.