Quick and easy veggies to accompany any curry. This takes about an hour to cook, but most of that time is just gently frying/steaming, so you can easily cook something else at the same time.


You will need…

  • 500g potatoes, chopped smaller than you think
  • 500g frozen green beans
  • 1 large onion, sliced
  • 1 tbsp ginger, finely chopped
  • Spice mix:
    • 1/2 tsp asafoetida
    • 1/2 tsp chili powder
    • 2 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1/2 tsp onion seeds
  • More spices:
    • 1 tsp paprika
    • 1 tsp turmeric
  • Lemon juice
  • Salt


First, bash the spice mix in a pestle & mortar. (If you don’t have one, a coffee grinder works well, but you’ll want to clean it pretty thoroughly afterwards! If you don’t have one of those either, then you would probably have been better off buying powdered spices rather than seeds. Always read the recipe first! 🙂

Heat a generous puddle of oil in a large pan and gently fry the spices. The oil should be hot enough to move quickly when you wobble the pan, but nowhere near smoking. Seriously, you don’t want to burn the spices. A minute or so should be plenty to release their aroma. If you can see powder instead of foam, you probably need more oil.

Throw in the potatoes, give it all a good stir to coat them, and fry for about 20 minutes. The aim is to get the potatoes half cooked, not fully done, so stop early if they are getting too soft — more likely, though, they’ll still be crunchy and need a bit longer.

Next, add the onions and ginger. You’ll probably need a bit more oil for this. Fry for 5 more minutes.

When the onions are nicely browned, add the green beans, turmeric and paprika. Turn down the heat, cover the pan, and let it all steam for 20 minutes.

When the beans are cooked through, add salt to taste (roughly 1/2 tsp is about right for my family, but YMMV) and give it a really good drizzle of lemon juice. Keep add more salt and lemon juice until it’s delicious.

This goes great with paneer, chicken curry or pretty much anything else. I think it’s a slight carb overload to serve it with rice, but roti/chapati works great.