Easy Aloo Beans Sabzi (No-Onion, No-Tomato Recipe)

Wash the beans and pat them dry. Trim the ends and chop them into bite-sized pieces.

Peel the potatoes and cut them into small cubes. Keep cubed potatoes in a bowl of water if not cooking immediately to prevent browning.

Heat mustard oil in a pan or kadhai over medium heat until it begins to smoke lightly, then turn the heat down slightly.

Add the hing and cumin seeds. Let them sizzle and splutter for a few seconds until fragrant.

Add the chopped beans and potatoes to the pan.

Turn the heat to high and stir-fry for 3–4 minutes.

Lower the heat and add turmeric, coriander powder, cumin powder, red chilli, and amchur. Mix well.

Pour in ¼ cup of water, cover the pan, and cook on low to medium heat.

Cook until the potatoes are fork-tender and the beans are soft (usually 8–10 minutes).

Remove the lid. Sprinkle the roasted cumin powder and garam masala over the top.

Cook uncovered for another 3–4 minutes to let any excess moisture evaporate, and the flavours intensify.

Garnish with fresh coriander leaves.

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