Payathangai (Long Beans) Potato Curry

Long beans, also known as “Payathangai” or “Karamani Kai” in Tamil, are nutrient-dense, fiber-rich vegetables with numerous health benefits. This curry, made with potato, long beans, sambar powder, and various Indian spices, is commonly served as a side dish with rice or chapati.

Payathangai (Long Beans) Potato Curry

Recipe by S Kamala
0.0 from 0 votes
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This potato long beans curry is made with sambar powder and other Indian spices. It is served as side dish with rice or chapati.


  • Potato – 2

  • Long Beans – 1 small bunch

  • Big Onion – 1

  • Tomato – 1

  • Sambar Powder – 1 teaspoon

  • Turmeric Powder – 1/4 teaspoon

  • Oil – 2 tablespoons

  • Mustard – 1/2 teaspoon

  • Jeera (Cumin) – 1/2 teaspoon

  • Asafoetida Powder – a pinch

  • Curry Leaves – few

  • Salt – 1/2 teaspoon or as per taste


  • Begin by washing the long beans, then cutting them into 2-inch pieces. For the potato, peel and cut it into similar-sized cubes for even cooking.
  • Proceed to finely chop the onion and tomato. Set these aside for later use in the dish.
  • In a medium-sized frying pan, heat oil over a medium flame. Add mustard seeds and wait for them to start popping, indicating the oil is hot enough.
  • Quickly add in cumin seeds, a pinch of asafoetida, and a few curry leaves, frying them for just a moment to release their flavors.
  • Toss in the chopped onions next, sautéing until they become transparent and soft, which will be the base for the dish’s flavor.
  • Sprinkle turmeric over the onions, stirring well to incorporate. This will give a beautiful yellow color and a subtle earthy flavor.
  • Add the potato pieces, sprinkle with salt, and stir-fry. Cook until they’re just starting to soften but are not fully cooked, about halfway through.
  • Introduce the long beans to the pan, stirring well to ensure they’re evenly coated with the spices and start to cook with the potatoes.
  • Add the chopped tomatoes, mixing well. The moisture from the tomatoes will help to cook the vegetables thoroughly.
  • If needed, add a small amount of water to prevent sticking. Cover the pan with a lid and allow to cook on medium heat for about 2-3 minutes, or until the vegetables are tender.
  • For the final flavor boost, sprinkle sambar powder over the vegetables, mixing thoroughly. Lower the heat and let the dish cook for a few more minutes, stirring occasionally.
  • Once everything is tender and flavorful, remove from heat. Your dish is now ready to serve as a vibrant and tasty side.

Recipe Video

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