Potato Rosti With Bean Stew

Ingredients list for Potato Rosti With Bean Stew

• 4 large Potatoes parboiloed and grated
• 3 tablespoons Red kidney beans (rajma)
• 5 tablespoons Butter
• to taste Salt
• to taste White pepper powder
• FOR BEAN STEW
• 3 tablespoons Chickpeas (kabuli chana)
• 1 small Onion
• 2 small Onions chopped
• 10 cloves Garlic chopped
• 1 cup Tomato puree
• 1 tablespoon Mixed herbs
• 4 tablespoons Oil
• 3/4 cup Vegetable stock
• to taste Salt
• to taste Black pepper powder
• 4 tablespoons Fresh cream
• For Serving
• 1 small Red cabbage
• 1 1/2 cup Hung yogurt
• 3 medium Cucumbers
• 1 teaspoon Mustard powder
• to taste Salt
• to taste Sugar
• to taste White pepper powder

Method

1. For stew soak chickpeas, kidney beans and butter beans in two cups of water overnight. Drain, add two cups of fresh water and boil until cooked. Heat oil in a pan and sauté onions and garlic until brown. Add tomato puree and cook till the moisture is reduced stirring all the time. Add mixed herbs, boiled chickpeas and beans. Cook for five minutes. Add vegetable stock and bring it to a boil. Add salt and pepper powder and let it simmer for half an hour or until the stew thickens. Stir in fresh cream and mix well.
2. For rosti Heat one tablespoon of butter in a pan, add the onions and lightly sauté till translucent. Mix grated potatoes, sautéed onion, remaining butter, salt and white pepper powder and mix well. Divide the mixture into four equal portions. Roll into balls and press slightly. Heat a non-stick pan, place the grated mixture and cook slowly turning it once after five to seven minutes until golden brown on both sides.
3. Repeat the procedure for the remaining potato mixture. To serve Separate outside leaves of the cabbage. Wash and wipe dry. Choose ones that are rounded in shape and are strong. Grate cucumbers and squeeze lightly. Mix with seasonings and hung yogurt. Pour into one of the red cabbage leaves. Take a large dinner plate. Place the quarters of rosti in a row, spoon out some stew on one side and place a red cabbage cup with relish on the other side. Serve immediately.

Nutrition Info