Easy green beans and potato recipe also known as Aloo Beans is a stir fried dish of beans & potatoes with spices. Serve it as a side with dal or lentil curry.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 3 · 3 to 4
- Category: Side
- Cuisine: Indian
Ingredients
- 250 grams (9 ounces) green beans (/fine beans)
- 250 grams (9 ounces) potatoes ((peeled & diced to 1 * ½ inch))
- 2 to 3 tablespoons oil ((olive oil/ avocado/mustard))
- ½ teaspoon sea salt ((more to adjust))
- 4 large garlic (cloves (peeled and sliced))
- 1 inch ginger ((peeled and julienned, omit if you don't like))
- 1 green chili ((slit or chopped, optional))
- ⅛ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder ((adjust to heat preference))
- ¼ to ½ teaspoon garam masala ((adjust to taste))
- ½ teaspoon chaat masala ((or ⅓ tsp dried mango powder or 1 tbsp lemon juice. adjust to taste))
- ⅓ to ⅔ cup water ((adjust as required))
Method
- Heat oil in a pan and add green chili, ginger and garlic. Saute for 1 to 2 mins and add the potatoes. Saute for 2 to 3 mins and pour water. Mix well and cook covered until fork tender, not mushy. If you want remove the green chilies and discard.
- Add the green beans and stir fry for 2 to 3 minutes. Pour 2 to 3 tablespoons water and deglaze the pan. Cover and cook until tender yet crunchy, for 5 to 6 minutes. Sprinkle more water if required as you cook.
- Stir in turmeric, salt, chili powder, garam masala and chaat masala to coat the green beans and potatoes well.
- Stir fry for 2 and take off the heat. Taste test and adjust spices or salt to your preference. Sprinkle lemon juice if you prefer. Serve aloo beans with rice or roti alongside dal or any curry.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.