Soy-Free Aloo Beans Ki Subji
Dive into the delicious simplicity of Soy-Free Aloo Beans Ki Subji, a wholesome Indian stir-fry that combines tender potatoes and vibrant green beans with an aromatic blend of spices. Perfect for those seeking soy-free meal options, this recipe showcases the earthy flavors of cumin, mustard seeds, asafoetida, and garam masala, enhanced by a touch of heat from red chili powder. With a quick prep time of just 15 minutes and a total cook time of 25 minutes, it's an easy weeknight dish that pairs beautifully with rice or Indian bread like roti or naan. Garnished with fresh coriander leaves for a burst of freshness, this savory and satisfying vegetarian recipe is ideal for family dinners or as a part of a festive spread. Keywords: soy-free Indian recipe, potato and green bean stir-fry, vegetarian subji, easy Indian side dish, healthy homemade curry.
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Recipe Information
Ingredients
- 3 medium (about 450g total) potatoes
- 250 g green beans
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 0.25 teaspoon asafoetida (hing)
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 100 ml water
- 2 tablespoons, chopped fresh coriander leaves
Instructions
Peel the potatoes and cut them into small cubes (about 1-inch).
Trim the ends of the green beans and chop them into 1-inch pieces.
Heat the vegetable oil in a large pan over medium heat. Once hot, add cumin seeds and mustard seeds and let them crackle for about 30 seconds.
Add asafoetida (hing) and stir quickly to mix.
Immediately add the chopped potatoes and green beans to the pan. Stir well so that they are coated with the spices.
Sprinkle turmeric powder, red chili powder, and salt over the vegetables. Stir to combine.
Pour in the water, cover the pan with a lid, and let the vegetables cook on medium heat for about 15 minutes, stirring occasionally.
Once the potatoes are almost cooked and the beans are tender, add coriander powder and garam masala to the pan. Mix well.
Increase the heat slightly and cook for another 5-7 minutes, uncovered, until all the water evaporates and the vegetables are coated well with the spices. Stir occasionally to avoid sticking.
Garnish with fresh coriander leaves before serving.
Serve hot with rice or Indian bread like roti or naan.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 309.7 g | 113% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 24.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7959 mg | 169% | |
*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.
