Aloo Beans
A comforting North Indian dry sabzi of tender green beans and soft potatoes, gently spiced with cumin and turmeric. This home-style dish comes together quickly in one pan and pairs beautifully with roti or dal-rice for a simple, nourishing meal.
For 4 servings
- prep
Prep the vegetables.
1.Wash green beans, trim the ends and cut into 1-inch pieces.2.Peel potatoes and cut into small cubes. - saute · ~5 min
Temper the spices and sauté aromatics.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add a pinch of asafoetida, chopped ginger, and slit green chili. Sauté for 30 seconds.4.Add chopped onion and cook until translucent, about 3-4 minutes. - saute · ~1 min
Cook the base masala.
1.Add turmeric powder, red chili powder, and coriander powder to the onions.2.Stir well and cook for 30 seconds until fragrant. - saute · ~15 min
Add the vegetables and cook.
1.Add the chopped beans and cubed potatoes to the pan.2.Sprinkle salt and mix everything well to coat the vegetables with the masala.3.Add 2 tablespoons of water, cover the pan with a lid.4.Cook on low heat for 12-15 minutes, stirring once halfway, until the vegetables are tender.TIPCut the potatoes small so they cook in the same time as the beans. If they're too large, they'll stay hard. - saute · ~2 min
Finish and garnish.
1.Remove the lid. If any water remains, increase heat and dry it out.2.Sprinkle garam masala and stir gently.3.Turn off the heat and garnish with chopped coriander leaves. - serve
Serve hot with roti or dal-rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut potatoes into uniform small cubes to ensure they cook evenly with the beans.
- 2Use a heavy-bottomed pan to prevent sticking and ensure even heat distribution.
- 3Keep the lid on while cooking to steam the vegetables without burning.
- 4Adjust green chili quantity based on your spice preference; slit it for milder heat.
- 5Stir once halfway through cooking to prevent the vegetables from sticking to the pan.
- 6For a drier sabzi, cook uncovered for the last minute to evaporate excess moisture.
Adapt it for your goals.
Low-oil
Reduce oil to 1 teaspoon and use a non-stick pan; add an extra tablespoon of water for steaming to compensate for the reduced fat.
high proteinHigh-protein
Add a handful of steamed paneer cubes or boiled chickpeas along with the vegetables to turn this side dish into a more substantial meal.
veganVegan
This recipe is already vegan as written; no modifications needed.
Why this is on our healthy list.
Rich in Dietary Fiber
Green beans and potatoes both provide fiber, supporting healthy digestion and promoting a feeling of fullness.
Good Source of Vitamin C
Potatoes and green beans contribute vitamin C, which helps support the immune system and skin health.
Low in Fat
With only 2 teaspoons of oil for the entire dish, Aloo Beans is a naturally low-fat preparation suitable for everyday meals.
Contains Antioxidant Spices
Turmeric, cumin, and coriander powder are rich in antioxidants that help combat oxidative stress in the body.
Frequently asked questions
Potatoes likely were cut too large; dice them into small cubes around 1 cm to ensure they cook in the same 12-15 minutes as the beans.
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