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Chinese leaf, potato & beans sabji
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2 tbsp sunflower oil
1 tsp black mustard seeds
1 potato (about 300g), cut into 2cm pieces
½-1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp Cook’s Ingredients amchoor
1 Chinese leaf, thinly sliced
300g fine beans, cut into thirds
1. Heat the oil in a pan, add the mustard seeds and, once they start to sizzle, add the potato. Cover and cook over a low heat for 10 minutes until the potato is beginning to soften. Add the spices with 4 tbsp water and mix well.
2. Add the Chinese leaf and beans, cover and cook for another 10 minutes until the vegetables are tender. Serve with some steamed rice, naan bread or hot buttered toast if liked.
Typical values per serving:
Low in fat
This recipe was first published in June 2021.