Whole30 Aloo Beans Ki Subji
Whole30 Aloo Beans Ki Subji is a vibrant and wholesome Indian stir-fry that combines the earthy richness of potatoes and the crisp freshness of green beans, making it a perfect Whole30-approved dish. This healthy recipe is cooked in nourishing coconut oil and lightly spiced with turmeric, cumin, mustard seeds, and red chili powder for a flavor-packed experience. The tender vegetables are sautéed to perfection, then brightened with a zesty drizzle of lemon juice and a fresh cilantro garnish. Ready in just 40 minutes, this gluten-free, dairy-free, and vegan side pairs beautifully with cauliflower rice or can be savored on its own. Ideal for meal prep or a nutritious weeknight dinner, this recipe brings traditional South Asian flavors to your Whole30 table!
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Recipe Information
Ingredients
- 2 medium Potatoes
- 250 grams Green beans
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro
Instructions
Peel and cut the potatoes into small cubes. Trim the ends of the green beans and cut them into 1-inch pieces.
Heat the coconut oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and let them splutter for about 30 seconds.
Thinly slice the onion and add it to the skillet. Sauté until the onion turns golden brown.
Add the ginger-garlic paste and sauté for another minute until fragrant.
Add the cubed potatoes to the skillet, sprinkle with turmeric powder, red chili powder, and coriander powder. Stir well to coat the potatoes with spices.
Cover and cook the potatoes for about 5 minutes, stirring occasionally.
Add the green beans and salt to the pan. Stir well to combine with the potatoes and spices.
Cover the skillet again and cook until both the potatoes and beans are tender, about 10-15 minutes. Stir occasionally to ensure even cooking.
Remove the lid, increase the heat slightly, and sauté for 2-3 minutes to evaporate any excess moisture and crisp up the edges of the potatoes and beans.
Turn off the heat and stir in the lemon juice.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 21.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3202 mg | 68% | |
*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.
