Aloo beans ki sabzi is a traditional Punjabi side dish with French beans and potatoes.
Potatoes and beans are two most used veggies worldwide. Beans are easily available in summer as it’s a summer vegetable but now these days it’s also easily available in the canned and frozen forms in supermarkets throughout the year.
In Northern India, aloo beans sabzi is known as aloo phali ki sabzi. It’s a simple, quick and delicious recipe. This recipe does not require onions or garlic, so it takes very little time to prepare. It goes well with steamed rice, roti or phulka, and any bread of your choice. As Aloo beans is a dry vegetable, many times, it can nicely go along with a cooling and comforting accompaniment like boondi raita or cucumber raita.
- Rinse, peel, and chop the potatoes into wedges. Soak potatoes in water for 15-20 mins and drain them completely. Cut the potatoes into thin slices. They cook faster that way. Wash beans and remove the side strings. Chop them into small sizes.
2. In a pan heat 3 tablespoons of olive oil on medium heat. Once the oil is hot, add cumin and let them crackle. Once they start to splutter add curry leaves, ginger and chopped green chili. Fry until the raw smell of the ginger goes off.
3. Add chopped tomatoes and fry them for 3-4 minutes.
4. Then add salt, red chili powder, turmeric, coriander powder, and dry mango powder. Mix well.
5. Add potatoes and mix it. Cover with lid and let them cook for 4-5 minutes on medium heat.
6. Now add beans, mix, cover and cook until the beans are tender and cooked completely.
7. Sprinkle garam masala powder and mix. Garnish with chopped cilantro leaves. Serve with steamed rice, roti or phulka, and any bread of your choice. As Aloo beans is a dry vegetable, many times, it can nicely go along with a cooling and comforting accompaniment like boondi raita or cucumber raita.