Nut-Free Beans Aloo Ki Sabji
Savor the comforting flavors of Nut-Free Beans Aloo Ki Sabji, a vibrant, home-style Indian curry that's perfect for family meals. This delicious dish combines tender green beans, hearty potatoes, and aromatic spices like cumin, turmeric, and coriander for an enticing burst of flavor in every bite. Made entirely without nuts, it's a safe and allergy-friendly option for everyone. The recipe features a rich tomato-onion masala infused with fresh ginger, garlic, and green chili, enhancing the wholesome appeal of this vegetarian favorite. Ready in just 45 minutes, this sabji pairs beautifully with warm chapati, paratha, or a steaming bowl of rice. Garnished with fresh coriander for a fragrant finish, it’s as healthful as it is satisfying, making it an excellent addition to any weekday dinner rotation. Perfect for searches like "easy Indian vegetarian recipes" or "nut-free curry dishes," this dish is bound to be a crowd-pleaser.
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Recipe Information
Ingredients
- 250 grams Green beans
- 2 medium Potatoes
- 1 medium Onion
- 2 medium Tomatoes
- 1 inch piece Ginger
- 4 pieces Garlic cloves
- 1 piece Green chili
- 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
- 1 cup Water
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the green beans thoroughly and trim the ends. Cut them into 1-inch pieces.
Peel the potatoes and dice them into small cubes.
Finely chop the onion. Puree the tomatoes in a blender. Peel and grate the ginger and garlic, and finely chop the green chili.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
Add the chopped onions to the pan. Sauté them until they become golden brown.
Stir in the grated ginger, garlic, and green chili. Cook for another minute until fragrant.
Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture until the oil separates from the masala.
Add the diced potatoes to the pan, stirring to coat them in the masala.
After about 5 minutes, add the green beans. Mix everything well.
Pour in the water, cover the pan, and let the sabji simmer on low heat for about 20 minutes, or until the potatoes and beans are tender.
Check the seasoning and adjust salt if necessary.
Once cooked, garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 28.0 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3792 mg | 81% | |
*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.
