Aloo Beans Curry | French Beans Sabzi

Have you ever tried aloo beans curry? French beans have always been one of my favourite. As far as my memory goes, I remember having beans served in my meals, courtesy my mum! I have had french beans added to pulao or in curry. This aloo beans curry recipe which I am sharing here is a dry curry.

Aloo Beans Curry

The scrumptious combination of potatoes and green beans cooked in traditional Indian spices yields an ambrosial aloo aka potato beans curry.

Aloo is such a versatile “thing” that it can go with any vegetable. However, the marriage of aloo with beans takes the taste to next level.

Because this contains beans, it is good in nutrients. You can choose to have more beans and less potatoes and that would be much healthier choice. Green beans are rich in Vitamin A, C and K, as well as fibre and folic acid. Hence, I have more liking towards these green beans. Life becomes only easier that my family likes green beans, including 8 year old daughter.

Method of making aloo beans curry

• First of all, wash and cut off the crown and tail part of beans and then chop them into 1-1.5 inch pieces. Similarly peel and chop potatoes into cubes (or slices). Keep the size of potatoes to small as it helps in cooking faster.

• Heat oil in a pan / kadai over medium heat and add asafoetida and cumin seeds. Once cumin seeds crackle, add chopped onion and sauté till they are golden. Add grated ginger, chopped chillies and coriander powder, turmeric powder, garam masala, chilli powder and salt. Sauté for a minute.

• Add chopped tomatoes now, and mix. Cover the pan with lid and let tomatoes cook for 4-5 minutes till they are soft.

• Take off the lid and add chopped beans and potatoes to it. Mix well so that tomato mixture is well mixed with beans. Cover the lid again and let them cook for 12-15 minutes on low medium heat.

• Open the lid and give a stir. If they aren’t done yet cook further 5-7 minutes with pan being covered with lid again.
• Take off the lid now and give them a good stir so that extra moisture evaporates and the vegetables get good roast.
• Switch off the heat and transfer it into a serving bowl. Enjoy with rice or bread of your choice.

Pro Tips

• To ensure this cooks relatively quicker, I recommend covering the pan while it cooks. Also, making sure that the potato is thinly sliced will help in quick cooking.
• Normally, I would recommend cooking using olive oil, however for this beans aloo curry, I will suggest that cooking using mustard oil is good idea. You may also use clarified butter / ghee.
• I have not used amchur / mango powder in my recipe, but if you want tanginess in your curry, add 1/4tsp of amchur.
• Sometime potatoes (especially new potatoes) can be little sweet in taste. Try avoiding those.
• Always use fresh beans for good taste.

This Aloo Beans Curry Is

• Vegan, i.e. cruelty free
• Not entirely gluten-free as I have used Asafoetida. You may skip this, if you want gluten-free or look for gluten-free asafoetida.
• One fuss free sabzi i.e. made with basic ingredients and yet so scrumptious.
• “New cook” friendly i.e. anyone can make this, as it does not require expertise in cooking.
• Filling. It will make you feel full, if you pair it with any bread.

Serving Suggestion

Serve this potato beans curry with Indian bread like chapatti or paratha. Or serve this as side dish with Dal and Rice.

Recipe Card

Aloo Beans – Green beans with Potato Curry

Tasty and spicy, potato with green beans cooked in north indian style. Pair with any Indian bread for a complete meal.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 6

Calories 151 kcal

Ingredients

  

1x2x3x

• ▢ 500 Grams Green Beans
• ▢ 2 Potatoes
• ▢ 1 Onion Medium size, chopped
• ▢ 2 Tomatoes Medium size, chopped
• ▢ 1 Tbsp Ginger Grated
• ▢ 2 Green chillies Chopped
• ▢ 1 Tsp Cumin Seeds
• ▢ 1/3 Tsp Asafoetida
• ▢ 1 Tsp Coriander Powder
• ▢ 2 Tsp Turmeric Powder
• ▢ 1/2 Tsp Red Chilli Powder
• ▢ 1 Tsp Salt As per taste
• ▢ 1/2 Tsp Garam Masala Powder
• ▢ 2 Tbsp Oil

Instructions

 

• ▢
  First of all, wash and cut off the crown and tail part of beans and then chop them into 1-1.5 inch pieces. Similarly peel and chop potatoes into cubes. Keep the size of potatoes to small as it helps in cooking faster.
• ▢
  Heat oil in a pan / kadai over medium heat and add asafoetida and cumin seeds. Once cumin seeds crackle, add chopped onion and sauté till they are golden. Add grated ginger, chopped chillies and coriander powder, turmeric powder, garam masala, chilli powder and salt. Sauté for a minute.
• ▢
  Add chopped tomatoes now, and mix. Cover the pan with lid and let tomatoes cook for 4-5 minutes till they are soft.
• ▢
  Take off the lid and add chopped beans and potatoes to it. Mix well so that tomato mixture is well mixed with beans. Cover the lid again and let them cook for 12-15 minutes on low medium heat.
• ▢
  Open the lid and give a stir. If they aren’t done yet cook further 5-7 minutes with pan being covered with lid again.
• ▢
  Take off the lid now and give them a good stir so that extra moisture evaporates and the vegetables get good roast.
• ▢
  Switch off the heat and transfer it into a serving bowl. Enjoy with rice or bread of your choice.
  

Notes

1. You can use any oil in this recipe. However, I personally love to make this dish in mustard oil.
2. Adjust the spice level according to your taste.
3. Cut the potatoes to smaller size for them to cook quicker.

Nutrition

Nutrition Facts

Aloo Beans – Green beans with Potato Curry

Amount Per Serving

Calories 151 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 462mg20%

Potassium 639mg18%

Carbohydrates 24g8%

Fiber 6g25%

Sugar 6g7%

Protein 4g8%

Vitamin A 922IU18%

Vitamin C 34mg41%

Calcium 53mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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