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Ingredientes
- 1/2 lb green beans, ends trimmed
- 6 med red potatoes (2 to 2 1/2 pounds)
- Â Â Potato Chat Masala (recipe follows)
- 1/2 tsp grnd coriander
- 1 tsp mustard seeds, crushed
- 1/3 c. warm water
- 1/3 c. minced fresh mint leaves
- 1/4 c. thinly sliced green onions
- 1/4 c. lemon juice (1 lemon)
- Â Â Salt
- Â Â Fresh mint sprigs
Direcciones
- In a 5- to 6-qt pan, bring about 3 qts water to boiling. Add in beans and cook, uncovered, till tender to the bite, about 5 min. Lift out beans with tongs and immerse in cool water.
- Add in potatoes to the boiling water and simmer, uncovered, till tender when pierced with a knife, 25 to 30 min. Drain; let cold. Cut potatoes into 1 inch cubes and place in a large bowl.
- Mix Chat Masala, coriander, mustard seeds and warm water. Pour over potatoes; mix lightly and let stand about 15 min, stirring occasionally.
- Drain beans and cut into 1 1/2 inch lengths. To potatoes, add in beans, minced mint, onion, lemon juice, and salt to taste. Mix gently and pour into a shallow bowl. If made ahead, cover and refrigerateup to 4 hrs. Garnish with mint springs.
- Potato Chat Masala: Mix 1 tsp. grnd cumin, 1/2 to 3/4 tsp. cayenne
- (or possibly to taste) and 1/2 tsp. pepper. Sunset magazine, May 1989
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1685g | |
| Calories 1234 | |
| Calories from Fat 40 | 3% |
| Total Fat 4.76g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Potassium 6887mg | 197% |
| Total Carbs 267.4g | 71% |
| Dietary Fiber 45.6g | 152% |
| Sugars 15.03g | 10% |
| Protein 42.16g | 67% |
