Dairy-Free Aloo Beans Ki Subji
Savor the comforting flavors of this *Dairy-Free Aloo Beans Ki Subji*, a wholesome Indian stir-fry that’s both simple and full of flavor. This vegan delight combines tender potatoes and crisp green beans with a fragrant medley of spices like cumin, turmeric, coriander, and garam masala, creating a perfect balance of warmth and zest. With just 15 minutes of prep and a hands-on cooking time of 30 minutes, this dish is a quick, healthy, and satisfying meal option. The use of fresh tomatoes, onions, ginger, and garlic forms the base of a rich, aromatic masala, while a splash of water ensures the vegetables become perfectly tender. Garnished with vibrant coriander leaves and served with rice or flatbread, this dairy-free recipe is a nutrient-packed go-to for weeknight dinners or casual gatherings. Perfect for those looking for gluten-free, plant-based, and family-friendly meals!
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Recipe Information
Ingredients
- 2 medium-sized potatoes
- 250 grams green beans
- 1 medium-sized onion
- 1 medium-sized tomato
- 1 small green chili
- 1 inch piece ginger
- 3 pieces garlic cloves
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons fresh coriander leaves
- 0.25 cup water
Instructions
Peel the potatoes and cut them into small cubes. Wash the green beans thoroughly and chop them into 1-inch pieces.
Finely chop the onion, tomato, and green chili. Peel and mince the ginger and garlic.
Heat oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
Add the chopped onions to the pan and sauté until they turn golden brown.
Stir in the minced ginger, garlic, and green chili. Sauté for another minute until the raw smell of garlic disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Stir in the turmeric powder, coriander powder, red chili powder, and salt. Mix well to combine the spices with the tomato-onion mixture.
Add the cubed potatoes and chopped green beans to the pan. Mix well to coat the vegetables with the spice mix.
Pour in the water, cover the pan, and cook on low heat for about 20 minutes, stirring occasionally, until the potatoes and beans are tender.
Once the vegetables are cooked through, uncover the pan and cook on medium-high heat for a few more minutes to evaporate any excess water.
Sprinkle the garam masala and mix well. Cook for another minute.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3915 mg | 170% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 31.3 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3431 mg | 73% | |
*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.
