Aloo Beans Sabzi Recipe - Potato & Beans Stir Fry
Aloo Beans Sabzi Recipe is a simple Potato & Beans Stir Fry made Gujarati style with simple spices, is literally comfort food at its best when paired with dal chawal.
The Aloo Beans Sabzi Recipe is a simple Gujarati vegetable that is traditionally known as the Fansi Batata Nu Shaak. The recipe is a Semi Jain Style version of the dish, where I have used potatoes, but not used onion and garlic. The addition of coriander powder, along with asafoetida and red chillies, brings out the flavors and taste of this simple and yet wholesome sabzi. This sabzi makes a great lunch box meal.
Serve Aloo Beans Sabzi along with Gujarati Dal and Phulka's for a wholesome weeknight dinner or even a weekend brunch with family.
Did you know: Potatoes are known be to be packed with phytonutrients that include carotenoids, flavonoids and caffeic acid. These substances are known to help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention. Although only 20% of the potato’s nutrition is found in the skin, the skin also has fiber that helps in digestion. Research also says that most of the vitamin C and potassium are found in the potato’s flesh and that’s why it’s best to enjoy every part of the spud.
If you like this recipe, you can also try other Vegetable recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 3 Potatoes (Aloo) , boiled
- 250 grams Green beans (French Beans) , chopped and steamed
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 pinch Asafoetida (hing)
- 1/4 teaspoon Red Chilli powder , according to taste
- 1 sprig Curry leaves
- Oil , for cooking
How to make Aloo Beans Sabzi Recipe - Potato & Beans Stir Fry
To begin making the Aloo Beans Sabzi Recipe, we will first cook the potatoes and beans separately.
See video recipe of how to cook the potatoes in a pressure cooker and beans in a pressure cooker.
Once the potatoes are cooked, allow it to cool and remove the skin and dice them into chunks. Keep the steamed beans and potatoes aside while we proceed to make the masala for the sabzi.
Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds and cumin seeds and allow them to crackle. Next add the chopped curry leaves, turmeric powder, asafoetida powder, coriander powder, red chilli powder to the oil. Stir for a few seconds.
Finally add the cooked potatoes and steamed green beans into the sabzi masala, sprinkle salt and give it a stir. Cover the pan, turn the heat to low and simmer the Aloo Beans Sabzi for about 3 to 4 minutes, so all the masalas get well coated with the sabzi. Check the salt and spice levels, and adjust to suit your taste.
Transfer the Aloo Beans Sabzi to a bowl and serve it along with Gujarati Dal and Phulka's for a wholesome weeknight dinner or even a weekend brunch with family.
