Potatoe and green bean curry


When you have a mother that has become a vegetarian after many years of eating meat, then recipe ideas are extremely difficult to come by.

Who knew that a simple potatoe could turn into so many dishes and still be a potatoe in the end?

My mother always tells me she is not the picky eater in the family my father is, but no she is the picker eater, well she is now that she doesn’t eat meat.

All she want’s is 2 minute noodles Monday to Sunday, as if I am that cruel to allow her to survive on that alone!

Since I got Madhur Jaffrey’s cookbook all I have been doing is making my mother eat all kinds of veggie curries till it comes out of her ears… no smooth for me, it has been an uphill battle to sometimes get her to eat what I make…preparing me for motherhood I guess with the pickie eating.

I really really wanted to make this dish but I could never get my hands on black nigella seeds, I did some research and found out that I could substitute it with black onion seeds and that is what I did.


  • Generous pinch of asafetida
  • ½ x tsp jeera seeds.
  • ¼ x tsp black onion seeds.
  • 1 x tbsp. grated ginger.
  • 2 x tbsp. tomatoe puree
  • Handful of sliced greenbeans.
  • 2 x potatoes, cubed.
  • Salt to taste.
  • ¼ x tsp masala.
  • ½ x tsp garam masala.



  • Heat some oil in a pot.
  • Add the asafetida and give it a good stir.
  • Add the cumin and onion seeds and allow them to come to a sizzle.
  • Add the ginger, tomatoe puree, stir and allow to cook till the paste starts to thicken.
  • Add about 1 cup of water, the greenbeans and potatoes, salt and masala, give it a good stir, cover and allow to cook till the potatoes are cooked.
  • You can add more water if need be.
  • Remove from the stove and sprinkle the garam masala over the top.

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