Broad Bean and Potato Curry

Directions

1. 1

   In a pot over medium heat, add cooking oil and whole spices (jeera, mustard seeds, cinnamon sticks, cardamom, star anise, bay leaf, and cloves). When the jeera and mustard seeds start to pop, add diced onion, curry leaves, chopped coriander, and chilies. Fry until the onions are translucent.

2. 2

   Add smashed garlic and stir for 30 seconds.

3. 3

   Stir in turmeric and masalas. After 30 seconds, add grated tomato and a little water. Cover and allow to cook for 2 minutes.

4. 4

   Add the potatoes and butter beans, along with the water used to boil the beans. If using canned beans, add 1 cup of water. Add salt to taste. Cook until the potatoes are soft, adding more water if necessary. Cook low and slow for the best results.

5. 5

   Stir in melted butter just before serving.

6. 6

   Garnish with chopped coriander and serve with rice or roti.