Broad Bean Potato Recipe – Authentic Indian Flavors & Spices

Last Updated on 4 months by Neha Deshmukh

Broad Bean Potato Recipe – Authentic Indian Flavors & Spices

Introduction

There’s just something so comforting about a hearty, flavorful Indian vegetable dish, isn’t there? This broad bean and potato curry (or fava bean aloo as some call it!) is one of those recipes that instantly feels like home. I first made this when I was trying to recreate a dish my grandmother used to make, and after a few attempts, I think I finally got it just right! It’s packed with warming spices, a lovely tang from the tamarind, and is surprisingly easy to make. Get ready to add a new favorite to your rotation!

Why You’ll Love This Recipe

This broad bean potato curry is more than just a delicious meal. It’s:

• Flavorful: A beautiful blend of aromatic spices creates a truly satisfying taste.
• Comforting: Perfect for a cozy night in, or a warming lunch.
• Nutritious: Broad beans and potatoes offer a good source of fiber and vitamins.
• Versatile: Easily adaptable to your spice preference and dietary needs.

Ingredients

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

• 1 cup broad beans (fava beans)
• 2 large potatoes, peeled and cubed
• 2 tbsp vegetable oil
• 1 tbsp butter (optional)
• 1 onion, chopped
• 0.5 tsp mustard seeds
• 2 bay leaves
• 2 cinnamon sticks
• 1 star aniseed
• 1 sprig curry leaves
• 1 tsp ginger garlic paste
• 1 tsp ground cumin
• 0.5 tsp turmeric powder
• 0.5 tsp ground coriander
• 0.5 tsp ground fennel
• 2 tbsp masala (see ingredient notes)
• 2 roma tomatoes, grated
• 0.25 tsp tamarind paste
• A pinch of sugar
• Salt to taste
• 1-2 cups water (adjust to desired consistency)
• Fresh coriander, chopped for garnish

Ingredient Notes

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

• Broad Beans (Fava Beans): These are the star! You can find them fresh (in season) or frozen. If using dried, soaking overnight is essential. Don’t skip this step – it helps them cook evenly.
• Masala: This is where things get fun! There are so many regional variations. I like to use a North Indian garam masala blend, but feel free to experiment with your favorite. You can even make your own!
• Tamarind: This adds a lovely sourness that balances the spices beautifully. Tamarind paste is easiest to use, but you can also use tamarind pulp soaked in warm water.
• Potatoes: I prefer using a waxy potato like Yukon Gold or Red Potatoes, as they hold their shape well during cooking.
• Spice Level: Feel free to adjust the amount of turmeric, cumin, coriander, and masala to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your broad beans overnight in plenty of water. The next day, drain them and boil in 3 cups of water for about 30-40 minutes, or until they’re tender but still hold their shape. Set aside.
2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the mustard seeds. Wait for them to pop and splutter – that’s when you know they’re ready!
3. Add the bay leaves, cinnamon sticks, and star aniseed. Let these infuse the oil for about 30 seconds, releasing their wonderful aromas.
4. Now, toss in the curry leaves and chopped onion. Fry until the onion turns a lovely golden brown. This takes about 5-7 minutes.
5. Stir in the ginger garlic paste and cook for another minute, until fragrant.
6. Time for the spices! Add the cumin, coriander, turmeric, fennel, and masala. Fry for about 2 minutes, stirring constantly to prevent burning. If the spices start to stick, add a splash of water.
7. Add the cubed potatoes and salt. Cook for about 5 minutes on low heat, stirring occasionally and adding a little water if needed to prevent sticking.
8. Grate the roma tomatoes and add them to the pot. Cover and simmer for 5 minutes, allowing the tomatoes to break down.
9. Pour in about ?? cup of water (I usually start with this and add more later) and cook until the potatoes are almost tender.
10. In a small bowl, combine the tamarind paste with ?? cup of warm water and mix well. Add this tamarind mixture to the pot, along with a pinch of sugar.
11. Add the cooked broad beans and pour in 1 cup of water (or more, depending on how thick you like your gravy). Simmer until the potatoes are fully cooked and the gravy has reached your desired consistency.
12. Finally, stir in the butter (if using) for extra richness. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcrowd the pot when frying the onions and spices. Work in batches if necessary.
• Taste and adjust the seasoning throughout the cooking process.
• For a richer flavor, use ghee instead of vegetable oil.

Variations

• My friend, Priya, loves adding a handful of spinach towards the end of cooking for an extra boost of nutrients.
• For a spicier kick, add a chopped green chili along with the ginger garlic paste.
• My family often adds a squeeze of lemon juice just before serving for extra brightness.

Vegan Adaptation

Simply omit the butter! This recipe is naturally vegan-friendly without it. You can also use vegetable oil instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free. Just double-check that your masala blend doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Reduce the amount of masala to 1 tbsp and omit any green chilies.
• Medium: Use the recipe as written.
• Hot: Add 1-2 chopped green chilies along with the ginger garlic paste, and increase the masala to 2.5 tbsp.

Festival Adaptations

This curry is wonderful year-round, but it’s particularly fitting for festivals like Navratri, where vegetarian dishes are common. It’s also a great addition to a Diwali spread!

Serving Suggestions

Serve this broad bean potato curry with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

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.

FAQs

What are broad beans and can I substitute them?

Broad beans, also known as fava beans, are a type of legume with a slightly nutty flavor. If you can’t find them, you can substitute with lima beans, but the flavor will be slightly different.

How can I adjust the sourness of the dish?

The sourness comes from the tamarind. If you prefer a less sour dish, use less tamarind paste. If you want it more sour, add a little more!

What type of potatoes work best in this recipe?

Waxy potatoes like Yukon Gold or Red Potatoes hold their shape well during cooking. Starchy potatoes like Russets can become mushy.

Can this dish be made in an Instant Pot or pressure cooker?

Yes! Reduce the cooking time significantly. Sauté the onions and spices as directed, then add the potatoes, broad beans, tomatoes, tamarind water, and 1 cup of water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release.

How do I know when the broad beans are perfectly cooked?

They should be tender but still hold their shape. You don’t want them to become mushy.