Broad Beans Potato Recipe – Authentic Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Broad Beans Potato Recipe – Authentic Indian Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a simple yet incredibly flavorful broad beans and potato stir-fry. It’s the kind of dish my mom would whip up on busy weeknights, and honestly, it’s pure comfort food. It’s healthy, satisfying, and comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This broad beans potato recipe is more than just a quick meal. It’s a taste of home, packed with wholesome ingredients and aromatic spices. It’s perfect for a light lunch, a side dish with your favorite dal and rice, or even a simple dinner with chapati. Plus, it’s super versatile – you can easily adjust the spice level to your liking. Trust me, once you try this, it’ll become a regular in your rotation!

Ingredients

Here’s what you’ll need to make this delicious broad beans and potato stir-fry:

• 3 cups Broad Beans (approximately 250g), topped and tailed
• 2 medium Potatoes (approximately 200g), peeled and cubed
• 2 medium Onions, chopped
• Salt to taste
• 3/4 tsp Chilli Powder (adjust to your spice preference)
• 1/4 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 2 tbsp Oil (I prefer vegetable or sunflower oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• A pinch Asafoetida (Hing)
• A sprig Curry Leaves

Ingredient Notes

Let’s talk ingredients! Using fresh broad beans is best, but frozen ones work in a pinch. Just make sure to thaw them completely before using.

Potatoes – I usually use a waxy variety like Yukon Gold or red potatoes, as they hold their shape well during cooking.

Now, let’s talk about hing (asafoetida). This little pinch packs a huge flavour punch! It has a unique, pungent aroma when raw, but it mellows out beautifully when cooked, adding a lovely savoury depth to the dish. It’s also fantastic for digestion – something my grandmother always emphasized! You can find it at most Indian grocery stores, and sometimes even in the spice aisle of larger supermarkets.

Interestingly, broad beans go by different names in different regions of India. Some call them fava beans or vaal. The variety of broad beans also differs – some are flatter, some are rounder, but they all work beautifully in this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash and string the broad beans. Then, chop them into roughly 2 cm pieces. Peel and cube the potatoes, and chop the onions. Having everything prepped makes the cooking process so much smoother.
2. Heat the oil in a kadai or a deep frying pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready! Then, add the cumin seeds, a pinch of hing, and the curry leaves. Let them sizzle for a few seconds until fragrant.
3. Now, add the chopped onions and sauté until they turn translucent. This usually takes about 3-4 minutes.
4. Add the cubed potatoes, turmeric powder, and a pinch of salt. Sauté for another 2 minutes, stirring occasionally.
5. Add 1/4 cup of water, cover the pan, and cook the potatoes for 3-4 minutes on medium heat, stirring occasionally. We want them to soften slightly, but not completely cook through.
6. Add the chopped broad beans and another 1/4 cup of water. Cover again and cook until the vegetables soften slightly – about 5-7 minutes.
7. Time for the spices! Add the chilli powder, coriander powder, cumin powder, and the remaining salt. Stir well to ensure everything is nicely coated.
8. If the mixture seems too dry, sprinkle in a little more water. Cover and cook until the vegetables are tender and the flavours have melded together – another 3-5 minutes.
9. Serve hot with rice or chapati. Enjoy!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook in two batches to ensure the vegetables cook evenly.
• Adjust the water as needed. You want the vegetables to be cooked through, but not swimming in liquid.
• Taste and adjust the seasoning. Everyone’s palate is different, so feel free to add more salt or chilli powder to your liking.

Variations

• Garlic Ginger Boost: Add a teaspoon of grated ginger and garlic along with the onions for an extra layer of flavour. My friend, Priya, swears by this!
• Tomato Tang: Add a chopped tomato along with the potatoes for a slightly tangy twist.
• Coconut Flakes: Sprinkle some toasted coconut flakes on top before serving for a delightful texture and flavour.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the chilli powder to 1/2 tsp or omit it altogether.
• Medium: Use 3/4 tsp chilli powder (as per the recipe).
• Hot: Increase the chilli powder to 1 tsp or add a pinch of cayenne pepper.

Festival Adaptation

This simple stir-fry is perfect as a side dish during festivals like Diwali or Navratri. It’s a light and healthy option to balance out richer, more indulgent dishes.

Serving Suggestions

• Serve with a side of plain rice or jeera rice.
• Enjoy with warm chapati or roti.
• Pair with a cooling raita (yogurt dip).
• It also makes a great accompaniment to dal or any Indian curry.

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 are they the same as fava beans?

Yes, broad beans and fava beans are the same thing! They’re a type of legume that’s popular in many cuisines around the world.

Can I use a different oil for this recipe?

Absolutely! You can use any neutral-flavored oil like canola oil or peanut oil.

How can I adjust the spice level of this dish?

Simply adjust the amount of chilli powder. Start with less and add more to taste.

Can I make this recipe ahead of time?

You can prep the vegetables ahead of time and store them in the refrigerator. However, it’s best to cook the dish just before serving for the best flavour and texture.

What is Hing (Asafoetida) and where can I find it?

Hing is a resin with a pungent aroma used in Indian cooking. It aids digestion and adds a unique flavour. You can find it at Indian grocery stores or online.