Green Beans and Potato Curry (Aloo Beans ki Sabzi) – Indian Style

Step 1: Prepare Green Beans

Wash 2 cups of frozen green beans thoroughly. If using fresh green beans, trim the ends and chop them into desired pieces.

Step 2: Prepare Other Vegetables

Peel and dice 2 medium potatoes into small, bite-sized pieces. Place them in a bowl of water to prevent oxidation. Finely chop 1 medium onion and 3 medium tomatoes.

Step 3: Heat Oil and Temper Spices

Place a pan on medium-high heat and add 5 tablespoons of extra virgin olive oil. Once the oil is hot, add 4 curry leaves and 1 teaspoon of mustard seeds. Sauté briefly until the mustard seeds start to splutter.

Step 4: Sauté Onions and Tomatoes

Add the finely chopped onion to the pan and fry until it becomes translucent. Do not brown the onions. Once translucent, add the finely chopped tomatoes and fry them well with the onions until they soften and release their juices.

Step 5: Add Green Beans and Potatoes

Add the washed green beans to the pan and stir-fry them with the onion and tomato mixture. Drain the diced potatoes from the water and add them to the pan. Mix everything together thoroughly.

Step 6: Add Ginger Garlic Paste

Add 2 tablespoons of ginger garlic paste to the vegetable mixture. Sauté for 2 minutes, mixing continuously to ensure the paste is well incorporated and its raw smell disappears.

Step 7: Add Dry Spices

Add 1.5 teaspoons of Himalayan pink salt, 1 teaspoon of turmeric powder, 1 teaspoon of roasted cumin powder, 1 tablespoon of roasted coriander powder, 1 teaspoon of crushed coriander, 0.5 teaspoon of chili powder, and 1.5 teaspoons of Kashmiri red chili powder to the pan.

Step 8: Bhun (Sauté) the Mixture

Mix all the added spices thoroughly with the green beans and potatoes. Continue to bhun (sauté) the mixture for 4 to 5 minutes over medium-high heat, stirring occasionally, until the spices are well incorporated and fragrant.

Step 9: Simmer the Curry

Add water as needed (enough to help cook the vegetables, but not make the curry too watery). Mix well. Cover the pan with a lid and cook for approximately 15 minutes on medium-low heat, or until the potatoes and green beans are soft and cooked through.

Step 10: Check for Doneness

After 15 minutes, uncover the pan and check if the green beans and potatoes are soft and tender. The masala should be well cooked and the oil should have separated.

Step 11: Garnish and Serve

Garnish the curry with a handful of fresh chopped coriander. Give it a gentle mix. Serve the hot green beans and potato curry with roti, paratha, or rice, accompanied by a fresh salad.

• Always wash frozen vegetables thoroughly before use.

• Cook onions until translucent, not brown, for this recipe.

• Bhun (sauté) the spices well to ensure maximum flavor development.

• Fresh green beans can be used instead of frozen, if available.

• This curry can also be enjoyed with rice.