Serves 1
Directions
- 1Start by chopping the runner beans.
- 2Boil the runner beans in hot water.
- 3Chop the onions.
- 4Add oil to a pan.
- 5Add cumin seeds to the pan.
- 6Add the chopped onions to the pan.
- 7Grate the ginger and garlic.
- 8Add the grated ginger and garlic to the pan.
- 9Add the green chilies to the pan.
- 10Stir the mixture in the pan.
- 11Add the tomato and spices (turmeric powder, red chili powder, garam masala, kitchen king masala) to the pan.
- 12Stir the mixture.
- 13Chop the potatoes into cubes.
- 14Add water and kasuri methi to the pan.
- 15Add the chopped potatoes to the pan.
- 16Stir the mixture.
- 17Add the boiled runner beans to the pan.
- 18Add kasuri methi to the pan.
- 19Stir and cover the pan.
- 20Chop fresh coriander.
- 21Add the fresh coriander to the pan.
- 22Stir the mixture.
- 23Serve the dish in a lunchbox.
- 24Pack the parathas in a bag.
Ingredients
- 1 bowl runner beans
- 1 bowl potatoes
- 1 tomato
- 1 tsp ginger garlic paste
- 2 green chilies
- 1 tsp cumin seeds
- 0.5 tsp garam masala
- 0.5 tsp kitchen king masala
- 0.5 tsp red chilies powder
- 0.5 tsp tumeric powder
- 1 tsp kasuri methi
- 0.5 tsp amchur powder
- 2 tbsp fresh coriander
- oil
- 2 cups water
Equipment
grater platepanchopping boardknifewooden spatulalunch box
Tips
- Always cook the beans separately beforehand because if you add them directly to the potatoes, they take too long to soften.
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