Peanut & Green Bean Recipe – Authentic Indian Potato Curry

Last Updated on 4 months by Neha Deshmukh

Peanut & Green Bean Curry (Authentic Indian Potato Curry)

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? This Peanut & Green Bean Curry is one of those dishes that instantly feels like home. I first stumbled upon a version of this while visiting my aunt in Maharashtra, and I’ve been tweaking it ever since to get it just right. It’s a beautiful blend of earthy peanuts, fresh green beans, and tender potatoes, all simmered in a wonderfully aromatic gravy. Trust me, this isn’t your average potato curry – it’s a little bit special!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s packed with flavor, relatively easy to make (though it does have a few steps!), and it’s a fantastic way to get a good dose of veggies. Plus, the peanut and poppy seed paste adds a unique richness you won’t find in many other curries. It’s a great weeknight meal, but also impressive enough to serve to guests.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 tablespoon oil (plus 1 teaspoon)
• ½ cup peanuts
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon poppy seeds/khus khus
• 5-6 curry leaves
• 3 cloves garlic
• 1 onion
• ¾ cup water (for grinding paste) + 1 cup (for curry)
• 1 teaspoon mustard seeds
• ½ tablespoon urad dal (split black lentils)
• ½ tablespoon chana dal (split chickpeas)
• 2 dried red chillies
• 1 tablespoon ginger paste
• 1 green chilly
• 2 potatoes
• 1 teaspoon turmeric powder
• 2 tomatoes
• 283g (11oz) green beans
• Salt to taste
• ¼ cup cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Peanuts: Raw, skin-on peanuts work best for that authentic flavor. Roasting them really brings out their nuttiness.
• Poppy Seeds (Khus Khus): These add a lovely texture and subtle flavor. You can find them at most Indian grocery stores. Don’t skip them if you can help it!
• Spice Levels: This recipe is medium-spicy. Feel free to adjust the number of dried red chillies and the amount of green chilli to your liking. Some families in Maharashtra like it really hot!
• Oil: Traditionally, this curry is made with groundnut oil, but any neutral cooking oil will work.
• Dals: Urad dal and chana dal add a lovely texture and depth of flavour. If you don’t have them, you can omit them, but the curry won’t be quite as authentic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of oil in a pan over medium heat. Add the peanuts, coriander seeds, cumin seeds, curry leaves, garlic, onion, and poppy seeds.
2. Roast everything for about 2 minutes, stirring constantly, until fragrant and lightly browned. Be careful not to burn the spices!
3. Remove from heat and let the mixture cool completely. This is important!
4. Once cooled, transfer the roasted mixture to a grinder. Add ¾ cup of water and blend into a smooth paste. Set aside – this is your flavour base!
5. Now, heat 1 teaspoon of oil in the same pan. Add the mustard seeds and wait for them to crackle. This usually takes about 30 seconds.
6. Add the urad dal and chana dal and fry for another 30 seconds, until lightly golden.
7. Toss in the dried red chillies, ginger paste, and slit green chilli. Sauté for about a minute, until fragrant.
8. Add the chopped potatoes and salt. Cover the pan and cook for 5-6 minutes, or until the potatoes are tender.
9. Stir in the turmeric powder and chopped tomatoes. Cover again and cook until the tomatoes soften, about 5 minutes.
10. Now for the magic! Add the ground peanut and spice paste to the pan and cook for 1-2 minutes, stirring constantly.
11. Add the green beans. Adjust the salt if needed, and pour in 1 cup of water. Bring to a simmer, then cover and cook for 4-5 minutes, or until the green beans are tender-crisp.
12. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t rush the roasting process. Roasting the spices properly is key to developing the flavour.
• Make sure the roasted mixture is completely cool before grinding. This will help you get a smoother paste.
• If the paste is too thick, add a little more water.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Reduce or increase the number of chillies to control the heat.
• Regional Variations:
  • Maharashtra Style: My aunt always adds a pinch of asafoetida (hing) to the tempering for an extra layer of flavour.
  • Gujarati Style: A touch of sweetness is often added in Gujarati cuisine. Try adding a teaspoon of sugar or jaggery to the curry.

Serving Suggestions

This Peanut & Green Bean Curry is fantastic with:

• Roti (Indian flatbread)
• Chapati (whole wheat flatbread)
• Steamed rice
• A side of cooling yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

1. What type of oil is best for this curry? Traditionally, groundnut oil is used, but any neutral cooking oil like vegetable or canola oil will work just fine.
2. Can I use frozen green beans in this recipe? Yes, you can! Just add them directly to the curry and cook for a few extra minutes until tender.
3. How can I adjust the spice level of this curry? Reduce the number of dried red chillies and/or remove the seeds from the green chilli.
4. What is the best way to grind the peanut and spice mixture? A high-powered blender or food processor works best. Add water gradually to achieve a smooth paste.
5. Can this curry be made ahead of time? Yes! You can make the peanut and spice paste a day or two in advance and store it in the refrigerator.
6. What kind of Indian bread pairs best with this curry? Roti or chapati are classic choices. The soft, pliable bread is perfect for soaking up all that delicious gravy!