This Aloo Beans Sabzi (Green Beans & Potato) is the ultimate everyday Indian side dish—light, nutritious, and incredibly easy to make. By skipping the onion and tomato, the natural crunch of the green beans and the earthiness of the potatoes truly shine.
The beauty of this recipe lies in its simplicity; it requires only a few staple spices found in any basic Indian spice box, making it as fuss-free as it is flavorful. It is a perfect...
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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.
For that authentic North Indian dhaba flavour, use mustard oil. It adds a pungent depth that complements the potatoes.
If using older green beans, be sure to pull the 'string' off the sides after snapping the tips to avoid a woody texture.
Amchur/anardana/lemon adds a lovely zing, highly recommended.
Let the sabzi sit covered for 10 minutes after turning off the heat. This 'settles' the spices and improves the taste.
Adjust salt and chilli to your taste.
Can I use frozen green beans?
Yes, you can use frozen green beans, but the texture may be slightly softer compared to fresh beans.
What can I substitute for mustard oil?
You can use vegetable oil or ghee as a substitute for mustard oil, though the flavor will differ slightly.
How do I prevent potatoes from browning?
Keep the cubed potatoes in a bowl of water if not cooking immediately to prevent browning.
Can I make this dish spicier?
Yes, you can increase the quantity of red chilli powder or add green chillies for extra heat.
What is the best way to serve this sabzi?
Serve it hot with roti, paratha, or as a side dish with dal and rice for a wholesome meal.
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