Potato Cakes Topped with Beans and Tomato Gravy

by Tarla Dalal

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In this yummy recipe, succulent and semi-spicy potato cakes, cooked crisp in a tava, are topped with a tangy and sumptuous gravy, which features mixed beans in a tomato base. The gravy is quite simple and easy to prepare – boiled beans cooked quickly with just tomatoes, onions and minimal spices.

However, together with the potato cakes, it transforms into an exotic, multi-textured and excitingly flavoured treat. You will also find the Potato Cakes topped with Beans and Tomato Gravy to be quite filling, so you can have it as an evening snack , or give it to children after school .

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Potato Cakes Topped with Beans and Tomato Gravy recipe - How to make Potato Cakes Topped with Beans and Tomato Gravy

Tags

Soaking time: Overnight Preparation Time: 20 mins Cooking Time: 40 mins Total Time: 5409 hours 4Makes 4 servings
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Ingredients

For The Tomato Bean Gravy
3 cups roughly chopped tomatoes
1/4 cup rangoon na vaal (broad field beans)
1/4 cup red rajma (kidney beans)
1/4 cup black-eyed beans (chawli)
a pinch of baking soda
1 tbsp oil
1/2 cup chopped onions
1 green chilli , slit
1 tsp chilli powder
1 tbsp sugar
salt to taste

For The Potato Cakes
2 cups boiled and mashed potatoes
2 fresh bread slices
1 tbsp chopped cashewnuts (kaju)
1/2 tbsp finely chopped green chillies
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
salt to taste
oil for greasing and cooking

Method

For the tomato bean gravy

Soak the broad beans, kidney beans and black eyed beans overnight in enough water in a deep bowl. Drain well.
Combine the beans and 1½ cups of water, baking soda and little salt in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Drain well. Keep aside.
Combine the tomatoes and ¼ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Allow the mixture to cool completely, add ½ cup of water and blend in a mixer till smooth. Keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the tomato mixture, chilli, chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cooked beans and ½ cup of water, mix well and cook on a medium flame for 4 minutes ,while stirring occasionally. Keep aside.

For the potato cakes

Dip the bread slices in water for few seconds and squeeze out the water and crumble the bread in a deep bowl.
Add all the remaining ingredients and mix well.
Divide the mixture into 16 equal portions and roll a portion of the mixture into a 38 mm. (1½”) diameter round cakes.
Heat a non- stick tava (griddle) , grease it with oil and cook the potato cakes using little more oil till they turn golden brown in colour from both the sides. Keep aside.

How to proceed

Just before serving, re-heat the tomato bean gravy. Place the potato cakes in a big serving plate, top it with the prepared tomato bean gravy and serve immediately.

Accompaniments

Cauliflower Stuffing ( For Parathas)
Coriander Roti
Onion Roti

Nutrient values per serving

Energy	240 cal
Protein	8.2 g
Carbohydrates	37.9 g
Fiber	5 g
Fat	6.1 g
Cholesterol	0 mg
Vitamin A	510.8 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.1 mg
Vitamin B3	1.3 mg
Vitamin C	43.2 mg
Folic Acid	57.2 mcg
Calcium	107 mg
Iron	2.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	23.6 mg
Potassium	427.2 mg
Zinc	1.4 mg