Green Beans and Potato Curry (Aloo Beans ki Sabzi) – Indian Style
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
Prepare Other Vegetables
Peel and 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.
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. briefly until the mustard seeds start to splutter.
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.
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 potatoes from the water and add them to the pan. Mix everything together thoroughly.
Add Ginger Garlic Paste
Add 2 tablespoons of ginger garlic paste to the vegetable mixture. for , mixing continuously to ensure the paste is well incorporated and its raw smell disappears.
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.
Bhun (Sauté) the Mixture
Mix all the added spices thoroughly with the green beans and potatoes. Continue to bhun () the mixture for over medium-high heat, stirring occasionally, until the spices are well incorporated and fragrant.
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 on medium-low heat, or until the potatoes and green beans are soft and cooked through.
Check for Doneness
After , 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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Variations
Simple ways to adapt this recipe.
- Fresh green beans can beIngredient swap
Fresh green beans can be used instead of frozen, if available.
- This curry can also be enjoyed with rice
Helpful Tips
Small details that can improve the final result.
Your Notes
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