Aloo beans is also known as aloo phali ki sabzi. Aloo beans ki sabzi is an easy tasty North Indian recipe which the whole family, especially your fussy kids too will enjoy.
At Desilicious Kitchen we have shown a very delicious crisp aloo beans sabzi. This is a very easy recipe and can be prepared even when you are running short of time. So this is an apt lunch box recipe for school or office. It goes well with rotis and rice. So let us see how to make this recipe.
Wash and chop the beans into small pieces
Heat pol in a pan
When the oil is hot add the jeera or cumin seeds when the cumin seeds crackle add finely chopped onions
As soon as the onions begin to change colour add garlic.
Stir for a minute.
After 1 minute add 800 grams beans.
It takes quite some time to cook the beans. Beans gets cooked faster inside but the outer skin gets cooked slowly. It takes longer to cook beans than to cook potatoes. That is why we have added in the beans first and we will add potatoes after cooking the beans a bit
Add 2 green chillies chopped fine.
After stirring for four minutes cover and cook on a low flame for about 7 minutes while stirring intermittently
While the beans are getting cooked we can chop potatoes
After chopping potatoes and after 7 minutes of covering and cooking make some space in the centre of the pan and add 1 tsp oil or ghee. Add turmeric powder to this ghee. Stir for a minute.
Add in potatoes which we have washed peeled and cubed. Mix well and add in red chilli powder, coriander powder. We have added half tsp red chilli powder and two tsp coriander powder for a total of 1200 grams vegetables. Add salt.
We will not add the aamchoor powder and garam masala now.
Cover and cook for about 8 minutes while stirring and checking intermittently.
There is starch sticking to the bottom of the pan. This is natural as both the vegetables are starchy. If you want to avoid this starch you can deep fry the potatoes . But we have not deep fried potatoes.
Now we add in the tomatoes. The tomatoes will release some moisture.
Our vegetables are already 90 percent cooked. Tomatoes will slow down the cooking process. So we are adding in tomatoes after vegetables are already cooked.
Stir for two minutes and cover and cook for three minutes
After three minutes remove the lid . Stir.
When you stir you can see that some of the starch is gone because of the moisture from the tomatoes.
Now add in 1 tsp aamchoor powder and 1/2 tsp garam masala. Stir for a minute. Switch off the flame
Our aloo beans is ready to be served.
Serve with rice and dal or rotis or parathas or naan
Check our other dry vegetables recipes here
Check our curries
Potatoes 400 grams / 3 medium sized
Beans 800 g
Oil 4 tbsp
Cumin seeds/ jeera 1 tbsp
Garlic cloves 10
Onion 2 small
Tomatoes 2 medium sized
Turmeric Powder 1/2 tsp
Coriander powder 1tbsp
Dry mango powder 1 tsp
Garam masala 1/2 tsp