Nepalese Black-Eyed Bean and Potato Tarkari

Ingredients

• 800 g tinned black-eyed beans
• 400 g waxy potatoes
• 2 onion
• 4 clove garlic cloves
• 20 g fresh ginger
• 2 tsp Nepali garam masala (timur pepper blend)
• 400 g tinned chopped tomatoes
• 20 g fresh coriander
• 3 tbsp vegetable oil

Method

1. 1

   Peel and cut the potatoes into 2 cm cubes. Boil in salted water for 8 minutes until just tender, then drain.

2. 2

   Heat the oil in a wide pan and fry the finely sliced onions for 8 minutes. Add the grated ginger and crushed garlic and cook for 2 minutes.

3. 3

   Stir in the Nepali garam masala and cook for 1 minute, then add the chopped tomatoes. Simmer for 8 minutes until the sauce thickens.

4. 4

   Drain and rinse the black-eyed beans and add to the pan along with the parboiled potatoes and 150 ml water.

5. 5

   Stir gently and simmer for 10 minutes until everything is cooked through and the sauce clings to the beans.

6. 6

   Season generously, scatter over fresh coriander, and serve with steamed basmati rice or flatbreads.