Total Calories: 97
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cumin seeds, garlic, ginger, and green chili pepper, and stir about 1 minute.
2. Add coriander, curry leaves, cumin, and turmeric, followed by the tomato, beans, and salt. Cover the pan, reduce the heat to medium-low, and cook until the beans are partially cooked, about 6 minutes.
3. Add the boiled potato and cilantro, and cook until the beans are tender and all the juices have evaporated, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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