Ingredients
- 5 potatoes, peeled and cut into cubes
- A teaspoon of whole cumin seeds
- Half a teaspoon of ground coriander
- Half a teaspoon of ground turmeric
- 6 fresh curry leaves
- A green chile pepper, sliced lengthwise
- Two tablespoons of vegetable oil (can be omitted)
- A teaspoon of mustard seeds
- A green bell pepper, finely chopped (can be omitted)
- A clove of minced garlic (can be omitted)
- One small onion, finely chopped
- A quarter cup of frozen spinach, thawed and drained (can be omitted)
- Half a cup each of frozen corn and peas
- A can of baked beans (16 ounces)
- Half a cup of freshly chopped cilantro
- Half a teaspoon of chili powder
- Half a teaspoon of salt
- Ground black pepper to your liking
- Two tablespoons of butter
- Three tablespoons of milk
- A pinch of salt
Step 1
Begin by preheating the oven to a cozy 350 degrees Fahrenheit (175 degrees Celsius).
Step 2
In a generous pot, immerse the potatoes in a bath of salted water. Let them dance in the bubbling water over high heat, then lower the flames to medium-low, cover, and let them simmer until they yield to tenderness, which usually takes about 20 minutes. Once done, bid adieu to the water and allow the potatoes to bask in the steam for a minute or two.
Step 3
Meanwhile, in a bowl, mingle cumin seeds, ground coriander, turmeric, curry leaves, and sliced green chile, creating a symphony of flavors. Keep this aside as you move on to the next step.
Step 4
In a spacious skillet, pour some vegetable oil and scatter mustard seeds like confetti. Cover and let them mingle over medium heat until the mustard seeds start their popping performance. Lower the heat to a gentle hum as you add the cumin mixture swiftly, then cover again. Let the herbs whisper their secrets until they emit a hissing sound. Introduce the green bell pepper, garlic, and onion to this flavorful party, stirring until the onion softens and becomes translucent, which should take around 5 minutes. Toss in the spinach, corn, peas, and the beloved baked beans. Sprinkle the fragrant cilantro, along with chili powder, a pinch of salt, and a dash of pepper. Divide this aromatic concoction evenly into two 9-inch pie pans.
Step 5
Now, in a bowl, bring together the potatoes, butter, milk, and a pinch of salt. Mash them into a velvety blend. Spread this creamy goodness over the bean mixture using a fork, creating delightful peaks that will crisp up beautifully in the oven.
Step 6
Slide the pans into the preheated oven and let the magic happen. The potatoes should turn a lovely golden brown in about 20 to 25 minutes. Allow them to cool for a brief 5 minutes before serving and savoring every flavorful bite.
Extra Tips & Suggestions
- 1. Keep your root vegetables like carrots, potatoes, and parsnips in a cool, dark place to prevent sprouting and maintain freshness.
- 2. Store your fresh herbs in a glass of water on the counter, just like a bouquet of flowers. This will keep them hydrated and vibrant for longer.
