Beans Aloo Ki Sabji
Discover the comforting flavors of **Beans Aloo Ki Sabji**, a classic Indian vegetarian stir-fry made with green beans, tender potatoes, and an aromatic blend of spices. This quick and easy recipe, ready in under 40 minutes, combines the freshness of green beans with the heartiness of potatoes, all simmered in a fragrant base of onion, tomato, ginger, and garlic. The tempering of mustard seeds and cumin seeds adds a burst of flavor, while turmeric, red chili, and coriander powder provide a warm, spiced kick. Finished with a sprinkle of fresh coriander, this healthy and vegan dish pairs beautifully with roti, paratha, or steamed rice, making it a perfect choice for a wholesome weeknight meal. Whether you’re cooking for the family or meal-prepping ahead, this simple yet flavorful recipe is sure to become a regular on your menu.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 250 grams Green beans
- 2 medium Potatoes
- 1 medium Onion
- 1 medium Tomato
- 1 inch Ginger
- 3 cloves Garlic
- 1 small Green chili
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the green beans and cut them into 1-inch pieces. Peel the potatoes and dice them into small cubes.
Finely chop the onion, tomato, ginger, garlic, and green chili.
Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.
Add the chopped onion, ginger, garlic, and green chili. Sauté until the onion becomes translucent.
Add the chopped tomato and cook until it becomes soft and mushy.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the diced potatoes and stir-fry for about 5 minutes, allowing them to get coated with the spices.
Add the green beans and mix everything well. Cover the pan with a lid and simmer on low heat.
Cook, stirring occasionally, until the potatoes and beans are tender, approximately 15-20 minutes.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with roti, paratha, or rice.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
