Aloo Gavar Sabji

Potato is such a versatile root vegetable. Cook it by itself or combine it with any other vegetable for a different flavor.

Today's Potato curry with Cluster Beans is cooked with aromatic poppy seeds and fennel seeds. Hope you give this a try and let me know.

Ingredients:
Potato - 1 medium
Cluster Beans/Gavar - about 3 cups
Onion - 1 medium
Garlic Paste - 1 tsp
Cumin Seeds/Jeera - 1/2 tsp
Dry Red Chilies - 5
Poppy Seeds/Khuskhus - 1/2 tsp
Fennel Seeds/Saunf/Badishep - 1 tsp
Tomatoes - 2 medium
Milk - 1/2 cup
Almonds/Badam - 8
Salt
Oil

How to prepare Aloo Gavar Bhaji:

• Peel the potato skin and dice it into bite size pieces. Place diced potatoes in a bowl of water. Remove the strings of cluster beans and chop into medium size pieces. Medium chop onions.
• Soak almonds in milk for about 20 minutes. 
• Grind roughly chopped tomatoes, dry red chilies (or chili powder), poppy seeds and fennel seeds to a fine paste.  Keep this tomato paste aside.
• Grind soaked almonds with milk to a fine paste.
• Heat about 2 tsp oil in a pan. Add cumin seeds and garlic paste. Saute for a minute and add chopped onions. When onions turn soft, add cluster beans and potatoes. Mix all the ingredients well and cook it covered for about 5 minutes at low flame. 
• When cluster beans are half cooked, add the tomato paste and salt. Cook it covered till potatoes and cluster beans are cooked. Lastly, add the almond milk paste and cook till you get the desired consistency. Garnish with cilantro or coriander leaves and serve Aloo Gavar Sabzi with roti or naan.