Aloo Beans Sabzi (Green Beans and Potato)

Wash and pat dry the beans. Trim the ends and chop into small pieces.

Peel and cube the potatoes. Keep them in water if not cooking immediately to prevent browning.

Heat mustard oil in a pan or wok over medium-high heat until it begins to smoke lightly to reduce its pungency.

Lower the heat slightly. Add cumin seeds; let them splutter.

Add ginger and garlic; sauté for 1–2 minutes until fragrant.

Stir in the onions and cook until soft and lightly golden.

Add tomatoes and green chilli. Cook for 3–4 minutes until the tomatoes soften.

Mix in salt, red chilli powder, turmeric, and 2–3 tablespoons of water. Cook until the oil begins to separate from the masala.

Add the potatoes and stir well to coat with the spices.

Add the beans, pour in ¼ cup water, cover, and cook over low-medium heat until the beans are tender and potatoes are fully cooked.

Stir in coriander powder, anardana (or substitute), garam masala, and fresh coriander leaves. Cook for another 3–4 minutes so the flavors blend.

Serve hot with roti, paratha, or as a side dish with dal and rice. It also makes a wholesome, light vegetarian meal on its own.