Aloo Beans
Dry sabzi of potato cubes and green beans with cumin tempering, ginger, and warm spices — a quick everyday side.
For 3 servings
Temper cumin seeds.
- Heat oil.
- Temper cumin seeds.
- Add ginger and chili; cook for 20 seconds.
Simmer potato and beans until tender.
- Add potato and beans; stir-fry for 3 minutes on medium heat.
- Add turmeric, coriander powder, salt, and water.
- Cover and cook for 10 minutes until tender, stirring once.
Serve Aloo Beans.
- Uncover and raise heat for 2 minutes to evaporate moisture.
- Sprinkle with amchur and cilantro.
- Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potato cubes into 1/2-inch pieces to ensure they cook at the same rate as the green beans.
- 2Use a heavy-bottomed kadai or skillet to prevent the dry spices from scorching.
- 3If the vegetables are sticking before they are tender, add a tablespoon of water rather than more oil.
- 4For the best texture, ensure the green beans are snapped or cut into 1-inch lengths.
Adapt it for your goals.
Low sodium
Omit the salt and double the amount of amchur or add a squeeze of fresh lime for a tangy finish.
spicierSpicier
Add 1/2 teaspoon of red chili powder or increase the number of chopped green chilies.
low carbLow carb
Replace half of the potatoes with cauliflower florets to reduce the overall carbohydrate load.
Why this is on our healthy list.
High Dietary Fiber
Green beans provide significant fiber which aids in healthy digestion.
Anti-Inflammatory Support
Turmeric and ginger provide bioactive compounds that help reduce inflammation.
Essential Vitamins
Potatoes and cilantro contribute Vitamin C and B6 to support energy metabolism.
Frequently asked questions
Yes, this dish is high in dietary fiber and uses minimal oil, making it a nutrient-dense vegetable side.
