Best 4 Indian Style Fava Beans And Potatoes Recipes

Immerse yourself in the vibrant tapestry of Indian cuisine with this delectable dish of Fava Beans and Potatoes. A symphony of flavors and textures, this culinary masterpiece showcases the perfect harmony between hearty fava beans and tender potatoes, all enveloped in a symphony of aromatic spices. Embark on a sensory journey as you savor the earthy notes of fava beans, perfectly complemented by the starchy goodness of potatoes. This delightful dish is not only a treat for your taste buds but also a visual feast, boasting a vibrant medley of colors that will tantalize your eyes. Prepare to be captivated by the simplicity yet profoundness of this Indian-style culinary gem.

**Additional Recipes Included:**

1. **Jeera Aloo (Cumin Potatoes):** Elevate your taste buds with this classic Indian dish featuring succulent potatoes tossed in a fragrant blend of cumin seeds, ginger, green chilies, and a hint of tangy tamarind.

2. **Aloo Gobi (Potato and Cauliflower):** Experience a delightful symphony of flavors and textures in this vibrant dish, where tender potatoes and cauliflower florets are enveloped in a symphony of aromatic spices, creating a delectable and wholesome experience.

3. **Baingan Bharta (Roasted Eggplant):** Embark on a culinary adventure with this smoky and flavorful dish, where roasted eggplant takes center stage, complemented by a medley of spices, onions, and tomatoes. Prepare to be captivated by its rich and complex flavors.

Here are our top 4 tried and tested recipes!

MASHED POTATOES AND FAVA BEANS

Mashed Potatoes and Fava Beans image

Fresh fava beans and buttermilk add texture as well as flavor these mashed potatoes.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 6

Ingredients

4 Yukon gold potatoes (1 1/2 pounds)
1 cup nonfat buttermilk
1 tablespoon unsalted butter, melted
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound unshelled fava beans (about 1 1/2 cups)

Steps:

Place potatoes in a small stockpot, cover with water, and bring to a boil. Reduce heat to medium high, and gently boil until tender, about 40 minutes. Drain in a colander. Using a towel to hold the potatoes, peel while still hot. Pass them through a potato ricer or a food mill into the top of a double boiler or a large heatproof bowl. Meanwhile, fill a small stockpot or bottom of a double boiler about a quarter of the way, and bring to a simmer.
To the riced potatoes add the buttermilk, butter, salt, and pepper; mix well to combine. Cover the bowl, and place over simmering water to keep warm.
Meanwhile, split fava-bean pods lengthwise with your fingers, and remove beans. Bring a small saucepan of water to a boil, and add beans. Cook until beans are very tender, about 3 minutes; drain. Peel one end of each bean, squeeze gently to pop bean from skin; discard skins. Roughly mash half the beans, and stir into potatoes. Serve immediately garnished with the remaining whole fava beans.

Nutrition Facts : Calories 118 g, Cholesterol 7 g, Fat 3 g, Fiber 1 g, Protein 5 g, Sodium 329 g

INDIAN STYLE FAVA BEANS AND POTATOES

Indian Style Fava Beans and Potatoes image

I made this recipe up trying to think of something new to do with fava beans. It was a big hit in the family and is a good way to deal with the bitterness fava beans can have. Can be eaten with a chapatti or just as is. Prep time assumes favas are already shelled.

Provided by alvinakatz

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups shelled fava beans
5 medium potatoes
2 shallots
1/2 teaspoon mustard seeds
1/4 cup oil
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon sambhar powder
salt
pepper

Steps:

Chop potatoes and cook with water until tender in microwave or stovetop.
Chop shallots and fry lightly.
Add fava beans and fry lightly.
Move beans and onions to one side of pan. Add mustard seed and let them pop. Stir all together.
Add water, basil, salt, tumeric and sambhar powder to pan and let favas get soft.
When soft, add potatoes.
Let cook so flavors have a chance to meld, The water should mostly evaporate, but add more water as necessary to keep it from getting dry. End result should have some water in the bottom of the pan, but vegetables should not be soggy.

Nutrition Facts : Calories 286.3, Fat 9.6, SaturatedFat 1.3, Sodium 14.4, Carbohydrate 43.5, Fiber 7.1, Sugar 2.4, Protein 8.1

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

Aaloo Mattar ( Indian-Style Peas and Potatoes) image

This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc. Another variation of this recipe is to use tomato puree instead of chopped tomatoes

Provided by Sana7149

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups peas, boiled
1 cup diced potato, boiled
1 cup tomatoes, chopped
1/2 cup onion, chopped finely
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
2 green chilies, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon vegetable oil
1/2 cup water
1 tablespoon cilantro, chopped
salt, to taste

Steps:

Heat the oil in a pan.
Add the ginger,garlic, onions, chillies and tomatoes.
Saute till the tomatoes and onions are softened.
Add the turmeric powder, coriander powder, cumin powder and garam masala.
Add salt to taste.
Add the boiled peas and potatoes.
Add the chopped cilantro.
Add the water and bring to a simmer.
Serve with Indian Bread or Rice.
Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.

LEBANESE STYLE FAVA BEAN PILAF

Lebanese Style Fava Bean Pilaf image

Make and share this Lebanese Style Fava Bean Pilaf recipe from Food.com.

Provided by IngridH

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 garlic clove
1/2 teaspoon salt
1 tablespoon lemon juice, fresh
1/4 cup olive oil
1/2 small onion, finely chopped
1/2 lb ground chicken
salt
pepper
1/2 teaspoon allspice
2 cups long grain rice
1/2 cup zucchini, cut in 1/4 inch dice (yellow squash would work as well)
1 cup fresh fava beans, blanched and peeled
2 1/2 cups chicken stock, hot
1/2 cup cilantro leaf

Steps:

On a cutting board, mash the garlic and 1/2 teaspoon salt together with the side of a knife until a paste forms. Place in a small bowl with the lemon juice and set aside.
Heat the oil in a heavy saucepan, then add the onions and sauté until they soften.
Add the ground chicken and cook on high, breaking up the meat, until the juices start to run out. Season with salt and pepper to taste, and the allspice.
Add the rice, squash, beans, and hot stock. Lower the heat, cover, and let simmer for 15 minutes.
Turn off the heat.
Remove the cover and add the garlic and lemon mixture, stirring to combine.
Cover and let rest for another 5 minutes.
Place the rice in a serving dish, sprinkle with the cilantro, and serve immediately.

Tips:

Soak the fava beans overnight for easier digestion and to reduce cooking time.
Use a pressure cooker to save time and energy. If you don't have a pressure cooker, you can also cook the fava beans and potatoes in a regular pot, but it will take longer.
Add a little bit of tamarind paste or lemon juice to the curry for a tangy flavor.
Garnish the curry with fresh cilantro or parsley for a pop of color and flavor.
Serve the curry with rice, roti, or naan.

Conclusion:

This Indian-style fava beans and potatoes curry is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with protein, fiber, and vitamins, and it is also very flavorful. The curry is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give this fava beans and potatoes curry a try!