This beans Aloo recipe will quickly become your weeknight favorite. Made with french beans and potatoes, this delicious Sabzi tastes amazing with rice and dal or with Chapatis.
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Green beans and potatoes
is such an underrated duo. They complement each other in taste and texture while lending themselves beautifully to any base in which they are cooked.
This everyday Sabzi is a classic example of how simple recipes are what people look forward to and enjoy the most.
Like any Indian recipe, there are different variations to this too. Some people steam the beans before adding them to the curry.
Also, the spices added to the curry depends on which region it is made in. Punjabi households also add tomatoes while in Gujarat, it is just onions.
Ingredients
- Peanut oil – is what brings this dish a subtle flavor.
- Whole spices like fennel seeds, cumin seeds and nigella seeds
- Onions for adding depth and body
- Ginger garlic paste for flavor
- Ground spices like turmeric, red chili powder and coriander along with salt
- Green beans chopped into 2 inch long pieces
- Potatoes peeled and chopped into long strips similar to beans
- Some water for cooking
- Fresh cilantro for garnish
Making ahead, shelf life and storage
- This Sabzi is great for meal prep. You can make this 2 days ahead of time and refrigerate it in a clean fridge safe container.
- To freeze beans potato curry, allow it to cool down completely. Divide into 1 cup portions, transfer to freezer safe bags or containers, label and freeze for up to 1 month.
- Thaw in the microwave quickly or leave it on the counter for 2 to 3 hours and reheat gently before serving.
Recipe Notes
- I recommend using French beans or Prinzess Bohnen (if you are in Germany) along with russet or Yukon gold potatoes. Starchy potatoes work well here.
- Chopping the green beans and potato into similar sized pieces help in even cooking.
- Cook on low heat, stirring every now and then to prevent the Sabzi from sticking to the bottom.
- I recommend using a heavy bottomed stainless steel pan or cast iron skillet for making this.
- Choosing the right sized pan helps us achieve the correct texture and doneness for this recipe.
Method
Prep the green beans and potatoes. Make sure that the potatoes are dry and moisture free before adding them to the pan.
Heat a heavy bottomed pan with oil. Add cumin seeds, fennel seeds and nigella seeds. Wait for them to splutter.
When they splutter, add the sliced onions and ginger garlic paste. Mix well and cook on medium heat until the onions are soft.
Now, add the ground spices along with salt. Stir well to combine. Cook on low heat for 20 to 30 seconds.
Immediately, tip in the chopped beans and potatoes and toss everything gently to make sure that the spices coat the veggies evenly.
Cook covered on medium flame for 2 to 3 minutes. After 2 to 3 minutes, open the lid, scrape the bottom and mix gently. Add 2 tbsp water and stir to combine again.
Continue to cook covered on low heat for 4 to 5 minutes. While this happens, keep stirring the mixture and scraping the bottom every now and then.
After 5 minutes, open the lid and continue to cook for 3 to 4 minutes on medium heat until the potatoes begin to turn golden around the edges and all the water evaporates completely.
Finish with chopped cilantro and serve hot.
Beans Aloo
Equipment
- 1 heavy bottomed stainless steel skillet or a similar cast iron skillet
Ingredients
- 1 tbsp peanut oil
- 1 tsp fennel seeds
- 3/4 tsp nigella seeds
- 3/4 tsp cumin seeds
- 1 cup onions thinly sliced
- 1 tsp ginger garlic paste
- 3/4 tsp ground turmeric
- 1 tsp red chili powder
- 1.5 tsp ground coriander
- 1.25 tsp salt or to taste
- 150 grams potatoes peeled and chopped
- 250 grams green beans chopped into 2 inch long pieces
- 2 tbsp water
- 1 tbsp cilantro finely chopped
Instructions
- Prep the green beans and potatoes. Make sure that the potatoes are dry and moisture free before adding them to the pan.
- Heat a heavy bottomed pan with oil. Add cumin seeds, fennel seeds and nigella seeds. Wait for them to splutter.
- When they splutter, add the sliced onions and ginger garlic paste. Mix well and cook on medium heat until the onions are soft.
- Now, add the ground spices along with salt. Stir well to combine. Cook on low heat for 20 to 30 seconds.
- Immediately, tip in the chopped beans and potatoes and toss everything gently to make sure that the spices coat the veggies evenly.
- Cook covered on medium flame for 2 to 3 minutes. After 2 to 3 minutes, open the lid, scrape the bottom and mix gently. Add 2 tbsp water and stir to combine again.
- Continue to cook covered on low heat for 4 to 5 minutes. While this happens, keep stirring the mixture and scraping the bottom every now and then.
- After 5 minutes, open the lid and continue to cook for 3 to 4 minutes on medium heat until the potatoes begin to turn golden around the edges and all the water evaporates completely.
- Finish with chopped cilantro and serve hot.
Video
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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