Local Potato, Broadbean And Spring Shallot Curry – Chef Bal Krishna Shrestha

An Easy and simple home recipe for lunch and dinner.


  • 50ml oil
  • 2 bay leaves
  • ½tsp whole cumin
  • 1 tsp ginger and garlic paste
  • 1tsp  ground turmeric
  • 1tsp ground coriander
  • 1tsp ground cumin
  • Salt to taste
  • 250g chopped onion
  • 150g chopped tomatoes1 bunch chopped chives/ spring shallots
  • 400g diced potatoes
  • 400g fresh roughly cut broadbean
  • 500ml warm water

Method of Preparation

  • Pour 50 ml of any oil on a frying pan on medium to high heat.
  • Once the oil is hot add ½tsp whole cumin then 2 bay leaves. Cook until it turns dark in color.
  • Add chopped onion and fry for 2 minutes.
  • Add ground turmeric and stir well. Add ginger and garlic paste.
  • Add freshly cut potato and fry it for 5 minutes. Add broad beans, mix well.
  • Add the remaining spices and salt into the pan.
  • Stir and fry for 30 seconds and add chopped Then, sprinkle half of the spring shallots.
  • Pour 500ml warm into pan and mix, let it boil in slow heat about 10-15 minutes with
  • lid on.
  • Uncover the lid and stir it and check the tenderness and texture of the potatoes, it should be thick saucy.
  • Check salt and spices, if more needed, add as you require.
  • Lastly, sprinkle some spring shallots or chives.

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