Pan‑fried potatoes with snake beans

Ingredients

• 600 g waxy small potatoes (triplets)
• 500 g snake bean
• Salt
• 1 coriander leaf
• 3 small red chilies
• 3 tbsp ghee
• Pepper
• ground cumin
• curry powder

Instructions

1. 1.

   Wash the potatoes and steam them as boiled potatoes until firm, then let them cool briefly before peeling. Wash and trim the beans, blanch in boiling salted water for about 3 minutes, drain, shock in cold water and pat dry. Rinse the coriander, wash, dry, spin and roughly chop. Wash the chilies.

2. 2.

   Cut the peeled potatoes into large pieces and fry them in hot ghee until golden all around. Season with salt, pepper, cumin and curry powder. Add the beans and sauté together. Add the chilies and cook briefly. Sprinkle with coriander and serve.