Are you ready to explore the flavors of Indian cuisine with a vibrant and delicious Long Bean and Potato Curry recipe? Long beans, also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean, are an ancient vegetable with a unique and pronounced flavor that sets them apart from other types of beans. In this recipe, they are combined with tender potatoes and a blend of aromatic spices, including kashmiri chilly powder, cumin, coriander, turmeric, and mango powder, to create a savory and satisfying dish that is sure to please.

Long beans work best when briefly steamed, stir-fried, or braised, but they also hold up well when added to stews. The beans should be cut into 1-2 inch lengths for cooking and should be stir-fried or boiled rather than steamed to avoid making them too soft. They are most valued for their retention of color and texture when used in stews and other slow-cooked dishes.

Not only are long beans delicious, but they are also a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source of vitamin C, folate, magnesium, and manganese.

In this blog, we'll walk you through the step-by-step process of creating this delightful Long Bean and Potato Curry, which can be served with rice, roti, or as a side dish with dhal and rice. Let's get started!

Cooking Instructions:

1. To begin, prepare the long beans by trimming the ends and washing them thoroughly. Drain off any excess water and chop the beans into 2-inch long pieces. Next, peel the potatoes and cut them into thin, 2-inch fingers. Lastly, chop the garlic into small pieces. Set all the ingredients aside for later use.
2. Heat a pan on medium heat and add 2 tablespoons of oil. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds to the pan. Let it sizzle and crackle for about 10-15 seconds, or until they start to pop and release their aroma. This step will add a flavorful base to the dish. Be careful not to let the seeds burn or they will become bitter.
3. Once the mustard and cumin seeds start sizzling and crackling, it's time to add the chopped onions and garlic to the pan. Stir the ingredients together and continue to sauté over medium heat until the onions become translucent and tender. This should take around 3-4 minutes, but be sure to keep an eye on it to prevent burning. The aroma of the onions and garlic will fill the kitchen and the flavors will begin to meld together, preparing the base for the rest of the dish.
4. When the onions and garlic are cooked to a soft and translucent texture, it's time to add in the chopped long beans and potatoes. Stir everything well so that the vegetables are coated evenly with the flavorful spices and the oil in the pan.
5. After adding the beans and potatoes to the pan, give them a good stir to ensure they're evenly coated with the onion and garlic mixture.
6. Once the beans and potatoes are well mixed, cover the pan with a lid and let it cook on medium heat for about 10 minutes or until the beans and potatoes are half-cooked.
7. Remember to check the mixture occasionally to prevent it from sticking to the bottom of the pan.The reason for covering the pan is to allow the beans and potatoes to cook in their own moisture, which helps to soften them.Cooking them for about 10 minutes should give you the desired texture of half-cooked beans and potatoes that are firm yet tender.If you prefer your vegetables to be cooked for longer, you can leave them covered for a few more minutes, but be careful not to overcook them as they'll become mushy.
8. Once the vegetables are cooked to your liking, it's time to move on to the next step. Add in the spices - kashmiri chilly powder, cumin, coriander turmeric, mango powder - and stir well to coat the beans and potatoes with the spices. Make sure to mix everything well so that the spices are evenly distributed. Tip: If you prefer your food to be more or less spicy, adjust the amount of spices accordingly.

9. Cook for another few minutes, approximately 5 minutes, to allow the flavors to meld together. Keep stirring occasionally to ensure that the spices don't stick to the bottom of the pan and burn.

10. Add the chopped tomatoes and stir well. Fry on medium-high heat until the potatoes and the beans are tender yet crunchy or however you prefer your beans and potatoes to be cooked. Make sure to keep stirring occasionally to prevent the curry from sticking to the bottom of the pan. Tip: If you prefer your vegetables to be softer, cook for a few extra minutes until they reach your desired level of tenderness.

Once done, serve the Long Bean Curry with roti, rice, or as a side dish with dhal and rice. Enjoy your delicious and nutritious meal!

Ingredients Overview:

• Long Bean: Also known as Yardlong Bean, is the main ingredient in this recipe. It is a type of legume that is long and slender, with a slightly crunchy texture and a distinctive beany flavor.
• Oil: Any neutral oil such as vegetable oil or sunflower oil can be used for this recipe. It is used to sauté the spices and vegetables.
• Mustard Seed: Mustard seeds are commonly used in Indian cuisine and provide a nutty flavor and a bit of heat to the dish.
• Cumin Seed: Cumin seeds are also a staple in Indian cooking and have a warm, earthy flavor.
• Turmeric: A spice that gives the curry its bright yellow color and adds a slightly bitter and earthy flavor.
• Bay Leaves: These leaves add a subtle, sweet flavor and aroma to the dish.
• Kashmiri Chilly Powder: A type of chili powder that is known for its bright red color and mild heat. It is used to add a little bit of heat and color to the dish.
• Coriander Powder: Made from dried coriander seeds, it has a warm, slightly sweet flavor and is commonly used in Indian cooking.
• Dry Mango Powder: Also known as Amchur, it is made from dried unripe mangoes and has a sour and slightly sweet flavor. It is commonly used in Indian cuisine to add a tangy flavor to dishes.
• Cumin Powder: Made from ground cumin seeds, it has a warm, earthy flavor and is commonly used in Indian cooking.
• Salt: Used to enhance the overall flavor of the dish.
• Onion: Adds sweetness and depth of flavor to the dish.
• Potatoes: Chopped into thin fingers, they add a creamy texture and absorb the flavors of the spices.
• Tomatoes: Chopped and added to the curry to provide acidity and balance the flavors.
• Asafoetida: A spice commonly used in Indian cooking, it has a pungent smell and adds a savory, umami flavor to the dish.
• Garlic: Chopped and added to the dish to provide a strong, pungent flavor and aroma.

Long Bean And Potatoe Curry - Yardlong Bean Curry As Featured On Youtube

FAQS: Long Bean And Potatoe Curry - Yardlong Bean Curry

Q: What are long beans?

A: Long beans, also known as yardlong beans, are a type of legume with long, slender, and cylindrical pods that can grow up to 3 feet in length. They have a distinct beany flavor and are commonly used in Asian cuisine.

Q: What are the health benefits of long beans?

A: Long beans are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source of vitamin C, folate, magnesium, and manganese. They also contain dietary fiber and are low in calories, making them a nutritious addition to any diet.

Q: How do I prepare long beans for cooking?

A: To prepare long beans for cooking, wash them thoroughly and trim off the ends. They can be cut into smaller pieces or left whole depending on the recipe. Long beans work best when briefly steamed, stir-fried, or braised, and hold up well when added to stews.

Q: Can I substitute green beans for long beans in this recipe?

A: While green beans may be a suitable substitute for long beans in some recipes, they have a different flavor and texture. Long beans have a distinct beany taste and are not sweet like green beans. For this recipe, it is recommended to use long beans for the best flavor and texture.

Q: Is this recipe suitable for vegetarians or vegans?

A: Yes, this recipe is suitable for both vegetarians and vegans as it does not contain any animal products.