Prep 20 mins
Cook 45 mins
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
- 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.