Aloo Beans Recipe – a dry stir fry recipe, made in Punjabi style using basic spices, potatoes and green beans or french beans.
When I say basic spices, I really mean it. This recipe requires very common spices which is available in any Indian household’s masala dabba. Still it tastes just delicious, that you won’t believe it.
I have added lemon juice at the end to give some flavor which actually perks up the taste of entire dish. But instead you can use 1/2 teaspoon of amchur powder aka dried mango powder.
Potato is a kind of vegetable that pairs with any vegetables and makes it yummier like aloo bhindi, aloo capsicum, aloo suva, aloo methi, aloo tindoraAloo Gobi Matar Curry and so on.
This potato green beans subzi is very quick to make. If you are working women or busy mom or bachelor, this is recipe is for you. Making it for dinner or lunch does not require much work.
Check out other sabzi recipes
Parwal ki sabzi // Cluster beans sabzi // Long beans sabzi // Kaddu ki sabzi
How to make aloo beans sabzi (Step by Step Recipe with Photos):
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop. Then add cumin seeds and let them sizzle.
2) Now add chopped beans and potatoes along with salt and spices (turmeric powder, cumin powder, coriander powder and red chili powder).
3) Mix well.
4) Cover it with the lid. Cook them covered till they are cooked, soft and tender. Don’t forget to stir once or twice while cooking, so it doesn’t stick to the bottom of the pan.
5) Once they are cooked, add garam masala powder and mix.
6) Lastly, squeeze some lemon juice and mix.
Aloo beans sabzi is ready to serve now. Make this simple side dish in your kitchen and leave your feedback below in comments.
Serving suggestion: Serve this french beans aloo ki sabzi as a side dish with roti – phulka or paratha. It can be served as a side along with your dal-rice.
Aloo beans recipe
Ingredients
- 2 ½ cups Green beans (French beans) cut into ½ inch pieces
- 1 cup Potatoes cut into square pieces
- 2 tablespoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- ¼ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- Salt to taste
- ½ teaspoon Garam masala
- 1 teaspoon Lemon juice
Instructions
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop. Then add cumin seeds and let them sizzle.
- Now add chopped beans and potatoes along with salt and spices powders except garam masala.
- Mix well.
- Cover it with the lid. Cook them covered till they are cooked, soft and tender. Don't forget to stir once or twice while cooking.
- Once they are cooked, add garam masala powder and mix.
- Lastly, squeeze some lemon juice and mix.
Michelle
Tasty and easy.
Kanan
yes it is. Thank you.
Ovijeet Sengupta
So easy so tasty! I was unsure about the taste by reading the ‘simple’ recipe but when I cooked it turned out to be heveanly delicious!
Kanan
Glad to know that you liked it
Niharika
Hi , Was wondering if I could mix moongre with French beans ,to make one sabji ,how would it taste ? As I have both in less quantities. Thanks .
Kanan
Moongre has sharp and pungent taste totally different than beans. I think it will not go well with beans.
Niranjan
It was the first time I made aloo beans as is also the first time I found beans so easily. I am a student and cook with students from int’l backgrounds. I and they, all loved it. I’m not so good with dry vegetable dishes as I’m a novice and tend to burn them so I first boiled the veggies in a pressure cooker and then cooked it with the spices. I was very happy with the result.
Especially so, because the recipe didn’t include garlic and onion. I was quite surprised as every recipe I come across has them. I’ve heard they increase body heat. A plus for the summer months, I suppose.
Thank you Kanan 🙂
Kanan
To avoid sticking and burning the vegetables, here are the tips – 1) use enough oil. If fat is not enough it will stick to the bottom of the pan. 2) Make sure the gas heat is on medium or med-low. If not then moisture will evaporate quickly and will stick or burn. 3) Do stir with spatula every 5 minutes.
Or boiling the vegetables like you mentioned and did is the safest option.
Glad to know that recipe came out good.
Christabel @ Two Nomads One World
Making this for dinner tonight – can’t wait to see how it turns out! 🙂
Kanan
Hope you enjoyed it