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Green Bean and Potato Curry (Pressure Cooker)
By Cinda Chavich
Vegetarian / Serves 4
This is a simple way to serve your beans in a vegetarian dish. Roti (Indian flatbread) is nice on the side, or serve over rice.
Tip: Ghee is clarified butter. Buy prepared ghee in jars at Indian or South Asian groceries, or make it at home. Simply heat unsalted butter in a saucepan over medium heat until the butter melts and begins to boil, then reduce heat to low and simmer until the water has boiled off and the milk solids drop to the bottom. The ghee is done when the butter turns a clear golden color and the solids in the bottom of the pan are browned. Spoon the ghee into a jar, leaving the milk solids behind. Ghee can be stored in a jar at room temperature for up to 1 month.
2 tbsp unsalted butter or ghee (see Tip) 25 mL
1 tsp cumin seeds 5 mL
1 onion, chopped (about 1 cup/250 mL)
1 tbsp minced gingerroot 15 mL
2 to 3 plum (Roma) tomatoes, seeded and chopped (about 11⁄2 cups/375 mL)
4 cups green or yellow (wax) beans (about 1 lb/500 g), trimmed 1 L
2 cups chopped peeled potatoes (2-inch/5 cm chunks) 500 mL
1⁄2 cup water 125 mL
1 tsp ground turmeric 5 mL
1 tsp methi (dried fenugreek leaves), crushed (optional) 5 mL
1 tbsp chopped fresh cilantro 15 mL
1 tsp garam masala 5 mL
1⁄2 tsp Asian chili paste 2 mL
1. In the pressure cooker, melt butter over medium-high heat. Add cumin seeds and stir until starting to sizzle and pop. Add onion and ginger; sauté for 5 minutes, until onion is softened and starting to brown. Stir in tomatoes, beans, potatoes, water, turmeric and methi (if using).
2. Lock the lid in place and bring the cooker up to full pressure over medium-high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 8 minutes. Remove from heat and release pressure quickly. Stir in cilantro, garam masala and chili paste.
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Cinda Chavich
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