A deliciously healthy and rice curry combination. A little sour a little spicy Potato-peas curry with butter beans or vaal rice and if you want to eat something healthy and do not have time to cook, this is perfect for you. Try it out.

Preparation time: 10 min

Cooking time: 30 min

Serves: 4 people

Calories per serving: Curry – 188.31
Rice – 209.16

Ingredients:

For curry:

1 tbsp – Garlic jeera paste (6-7 garlic clove + 1 tsp jeera)
3 – Potato (2 big and 1 small)
2 – Tomato (big)
1 – Onion (medium)
1/2 cup – Green peas (fresh or frozen)
1 1/2 tsp – Red chili powder
1 tsp – Coriander powder
1/2 tsp – Turmeric powder
1 tbsp – Oil/ghee
Salt to taste.

For rice:

150 g – Rice (uncooked)
1 cup – Vaal/butter beans (fresh, sprouted and split)
1/2 tsp – Turmeric powder
1 – Onion (slice)
4-5 – Garlic clove (chopped)
1 tsp – Garam masala
1 tbsp – Oil/ghee
Salt to taste

Method:

For Rice:
In a cooker put 1 tbsp oil/ghee. Add chopped garlic. Saute well. Add onion. Saute until transparent. Add vaal. Mix well. Wash the rice well and drain out the water.
Add rice to the cooker. Mix well. Add salt, garam masala and turmeric powder. Mix well. Add water double the quantity of rice plus some more (if the rice is 150 gm then add 350 ml of water).
Taste the water once to check salt and spice. Close the lid and let it cook. After 3 whistle lower the flame and cook for more 5 min.

For Curry:
Make a garlic-jeera paste (it should be chunky not watery). Peel the potato. Keep the small one aside. Cut the other 2 from the middle vertically in 4 parts. Cut each part in slices of about 2-3 mm thick.
In a mixer, put 2 tomatoes, 1 onion and 1 small potato roughly cut. Grind until paste like consistency. If the peas are frozen then soak it in the water until needed in cooking.
In a pot, pour oil/ghee. Let it heat. Put garlic-jeera paste. Saute for 2 min. Put potato and saute. Close the lid and cook for 5 min.

Add peas and cook for 5 more min (drain the water out of the frozen peas before adding). Add the tomato-onion paste. Mix well.

Add the dry spices (red chili pwd, turmeric pwd, coriander pwd and salt). Mix well. Add water as needed (depending on how thick or how thin you want the gravy add water). Mix, close the lid and let it cook until potato cooks properly. Taste once and adjust the spices if needed.
Garnish with coriander and serve hot with rice. Enjoy.

Happy munching!🥔🍅🍚🥘🍽

Like if you have had it or would love to try it out.