• 2 cups of sugar beans soaked over night
• 1 tomato finally chopped
• 1 large onion thinly sliced
• 3 large potatoes peels and cubed
• 1 tsp of ginger and garlic chilli paste
• 1 tbsp chopped fresh mint
• 2 tbsp chopped coriander
• 3 tbsp olive oil
• 2 tbsp mixed Kashmiri chilli powder
• 1 tbsp pure chilli powder (depends on your taste)
• 1/4 tsp hurdee or turmeric
• 1/2 tsp jeera powder
• 1/2 tsp dhania powder
• 1/2 tsp garam masala
• Pinch of jeera seeds
• Pinch of mustard seeds
• Pinch of ajwain seeds
• Pinch of hing
• 2 green chilli slit
• 1 cinnamon stick
• 1 cardamom
• 2 dried chilli
• Bay leaf
• 1 spring of curry leaves
1. Wash and soak your beans the night before. In the morning add your beans to your pressure cooker/instant pot or stove top to boil. Make sure to rinse your beans again before boiling.
2. In a medium size pot add your oil on medium heat. Once the oil is warm add in your jeera seeds, mustard seeds, ajwain, dried chillies, cinnamon stick, bay leaf, clove and cardamoms letting it sizzle for a minute.
3. Now add your curry leaves, onions, chillies, ginger and garlic chilli paste. Cover the pot letting the onions cook for a few minutes until soft.
4. Once onions are soft adding your tomatoes and red ginger garlic paste. Allowing it to cook for a few minutes.
5. Add your potatoes, spices and chopped mint and coriander. Coating your potatoes with the spices for a minute.
6. Pour a cup of boiled water from the side of the pot. Leaving it to cook till potatoes are half way cooked.
7. Take your boiled beans (remember when boiled your beans the water must be one finger above the surface of your beans) with the water and add it to the pot mixing well.
8. Add in your salt and a pinch of hing.