Recipe by raisdbywolvz
This recipe is an adaptation of Chef de Roche's Aloo Talkari (Aloo Talkari), which uses curry. The recipe sounded so good, except for the curry which I don't care for, so I modified it. The resulting dish was yummy and full of flavor. With her gracious permission and encouragement, I am posting this adaptation.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 lbs red potatoes, cut into 1-inch pieces (about 8 medium sized potatoes)
- 1 lb green beans, trimmed and cut into 1-inch lengths
- 1 onion, chopped (medium to large onion)
- 4 garlic cloves, minced
- 1 tablespoon parsley
- 2 teaspoons rosemary
- 2 cups vegetable stock
- salt and pepper, to taste
Directions See How It's Made
- In a large pot, heat the oil and butter. Add the potatoes and a teaspoon of salt along with a bit of black pepper, and cook until potatoes are brown on all sides.
- Stir in the green beans and cook until they begin to brown and blister.
- Add the onions and cook until they begin to soften and turn translucent.
- Add the garlic and stir well. Cook for about 30 seconds.
- Add the parsley and rosemary and cook a few minutes until the rosemary begins to release its aromas.
- Add the stock. Reseason with salt and pepper as necessary.
- Partly cover the pot and simmer for 20 minutes. Remove the lid and simmer until the liquid is reduced by half.
- Measurements for the herbs are given for dried herbs. If you're using fresh, double or triple the amounts shown.
- You can use chicken stock or water in place of the vegetable stock. I always use veggie stock since I make my own and have tons on hand. You'll get much better flavor using any kind of stock instead of water.
- Like Chef de Roche, I prefer to leave the skin on the potatoes for the flavor, texture and vitamins, but the choice is yours.