Instructions

• 1 Heat oil in a pan. Add cumin seeds and let them splutter. Add hing and green chilli; sauté a few seconds.
• 2 Add diced potatoes, turmeric, and salt. Sauté for 2–3 minutes on medium heat.
• 3 Cover and cook on low heat for 7–8 minutes until potatoes are half done (stir occasionally).
• 4 Add beans, red chilli powder, coriander powder, and mix well. Cook covered for another 10–12 minutes until beans and potatoes are tender.
• 5 Sprinkle garam masala, mix, and cook uncovered for 2 minutes to remove excess moisture.
• 6 Garnish with fresh coriander leaves. Serve hot with roti, paratha, or dal-rice.