Beans Potato Subzi/Aloo Beans Curry is a perfect side dish to go with rotis, of course, only if you like dry curries. I used to make it whenever I felt that the beans was a little less for making a curry by itself, so I just add a couple of potatoes to make it enough for three people. This is perfect when you have to pack something dry while travelling, serve this with rotis and a dal/lentils for a complete and delicious meal..
Need To Have
- Green Beans - 1+1/2 cups. chopped
- Potato - 3/4 cup, diced
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Red Chilly Powder - 3/4 teaspoon
- Coriander Powder - 11/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Amchur Powder - 1/2 teaspoon
- Salt to taste
Original recipe here.
Heat some oil, add the mustard seeds and cumin seeds, when they start sputtering, reduce the heat completely and add the asafoetida, turmeric, chilly and coriander powders and mix it once. Then immediately add the beans and potato pieces and mix for a minute.
Then add the salt and about 1/2 cup of water, cover and cook till the vegetables are cooked. Then remove the lid, add the amchur powder, about 1 to 2 teaspoons of oil, keep sauteing for another 5 minutes, remove and serve.
Take care not to burn the spice powders when adding them to the oil, if needed, even switch off the stove when adding them, if burnt, the curry will not taste good.
Once the vegetables are cooked, open the lid, cook away the water ( if any left ), then add the amchur powder.