Aloo Beans Recipe (North Indian Style Beans Aloo Sabzi)
Aloo beans is a North Indian dry sabzi made with green beans (French beans) and potatoes, tempered with cumin, turmeric, coriander, and amchur. Ready in under 30 minutes. Serve with roti, paratha, or dal-chawal.
Servings: 4 people
Ingredients
- 250 grams French beans
- 250 grams potatoes
- 2 tablespoons mustard oil or any other cooking oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon salt or to taste
- ½ teaspoon dry mango powder (amchoor)
- ¼ teaspoon garam masala
- 1 tablespoon chopped cilantro (fresh coriander)
Instructions
- Rinse the French beans under running water. Snap off both ends and chop them into 1-inch pieces. Peel the potatoes and cut them into ½-inch cubes, slightly smaller than the beans, so both cook at the same time.
- Soak the cut potatoes in cold water for 5 minutes to wash off excess starch. This stops them from sticking to the pan.
- Heat mustard oil in a wide kadai or skillet on medium-high until it shimmers. Add cumin seeds and asafetida and let them crackle for 4-5 seconds.
- Tip in the cubed potatoes and saute for 2 minutes.
- Now add turmeric, coriander powder, red chili powder, cumin powder, and salt. Stir to coat. Cook uncovered for 4-5 minutes, stirring occasionally to prevent the spices from burning.
- Add the chopped French beans to the pan. Toss everything together so the beans get coated in the masala.
- Reduce the flame to low, cover the pan, and let it cook for 12-15 minutes. Open the lid every 3-4 minutes and stir the sabji to prevent sticking. If the pan looks dry, sprinkle 1-2 tablespoons of water, never more, or your sabzi will turn soggy. You'll know it's done when a fork slides easily through the potato, but the beans still have a slight bite.
- Sprinkle amchur (dry mango powder) and garam masala over the sabzi. Bump the heat to high and bhuno (sauté) for 1-2 minutes.
- Turn off the heat. Garnish with fresh coriander and serve hot.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 304mg | Potassium: 422mg | Fiber: 3g | Sugar: 3g | Vitamin A: 518IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg
