The following ingredients are required to make cannellini bean and potato curry: one cup (250 ml) of cannellini beans, cooked until soft; two large potatoes, peeled, cut into quarters, and pre-boiled until semi-soft; olive oil; 2–3 star anise; 2 small cinnamon sticks; ¼ teaspoon (1.25 ml) mustard seeds; ½ teaspoon (2.5 ml) fennel seeds; ¼ teaspoon (1.25 ml) cumin seeds; one sprig of curry leaves, torn into small pieces; one large onion, finely chopped; 2 bay leaves; 2 tablespoons (30 ml) of fresh garlic and ginger; 2 teaspoons (30 ml) of mild Kashmiri chili powder; 1 teaspoon (5 ml) of cumin powder; 1 teaspoon (5 ml) of coriander powder; ½ teaspoon (2.5 ml) of turmeric; 1.5 teaspoons (7.5 ml) of Garam Masala, divided; 1–3 green chilies, slit lengthwise, and 3 cups (750 ml) of water or as needed; 1 tablespoon (15 ml) of tomato paste.
The cooking process begins by thoroughly rinsing the cannellini beans, then boiling them until they achieve a soft and tender texture. After that, they are drained and set aside. The potatoes are also pre-boiled until semi-soft, drained, and left.
In a pot, heat the olive oil. Then add the star anise, cinnamon sticks, mustard seeds, fennel seeds, and cumin seeds. As soon as the mustard seeds begin to pop, add the curry leaves and bay leaf to the pan.
After the spices start sizzling, add the onion and fry until light golden brown. Next, pour in the fresh garlic and ginger and sauté for about thirty seconds. Then stir in the Kashmiri chili powder, cumin powder, coriander powder, turmeric, and one teaspoon of Garam Masala. Mix, allowing the spices to release their aroma.
Add the cooked cannellini beans along with some water. Stir well and let it simmer for about ten minutes so the beans can absorb the flavors. After this, add the pre-boiled potatoes and green chilies. Stir, and then gradually add more water, about one cup (250 ml) at a time. The curry needs to simmer for about ten minutes until the potatoes have fully absorbed all the flavors.
Finally, pour in the tomato paste and cook for another five to eight minutes until the sauce thickens. If necessary, you can add a little water to achieve the desired consistency. When the dish is ready, sprinkle the remaining ½ teaspoon (2.5 ml) of Garam Masala on top.
Serving
Serve the curry with carrot and vinegar chilies salad, as well as with rice, roti, or fresh bread.