Aloo Beans recipe or potato beans (आलू बीन्स की सब्ज़ी) recipe is a dry vegetable made of potatoes, French beans (green beans) and spices. This is a healthy, quick and easy to make recipe. This is a no onion no garlic recipe and doesn’t need many ingredients. It can be prepared with basic Indian spices.
This aloo beans ki sabji has high nutrition value. French beans are good sources of protein, excellent sources of fiber, and naturally fat-free, sodium-free, and cholesterol-free. They are not only rich in vitamins A, C, and K but also a good source of folic acid and heart protective calcium and fiber.
The process of aloo beans sabzi is similar to any other dry vegetable. To cook aloo beans faster, chop aloo and beans finely. Long pieces of beans take too much time to cook. This sabji doesn’t require onion and garlic. You can add tomatoes and spices like turmeric powder, red chilli powder and garam masala. I add amchoor powder (dry mango powder) but you can add lemon juice to give some sourness.
Aloo beans ki sabji can be served in the main course along with dal, rice, roti and curry. You can serve this dry vegetable only with paratha and raita for dinner.
Try other dry vegetables which pairs with aloo-
Aloo Palak ki Sabji Shimla Mirch Aloo ki Sabji Aloo Methi
Course: Main Course
Cuisine: Indian
Prep.Time: 10 minutes
Cooking Time: 25 minutes
Serving: 4
250 gm. French beans
1 tomato (finely chopped)
1/2 tsp cumin seeds (Jeera)
A pinch of asafoetida (heeng)
1/2 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp dried mango powder
1/4 tsp garam masala
1 tsp coriander leaves (finely chopped)
2 tbsp Mustard oil
Salt as per taste
Wash and chop French beans into small pieces.
Heat oil in a kadhai or pan on medium flame. When oil becomes hot, add cumin seeds and heeng. Let them crackle.
Add turmeric powder, potatoes, beans and salt.
Mix well, cover and cook vegetables on low flame till almost cooked. Don’t forget to stir once or twice while cooking, so it doesn’t stick to the bottom of the pan.
Meanwhile wash and chop tomatoes.
Then open the lid and add tomato pieces in the centre.
Cover them and cook on low heat for 2 minutes or till tomatoes get cooked completely.
Now add coriander powder, chilli powder, amchoor powder and garam masala.
Stir well for a few minutes on high flame till spices blend properly with vegetables.
Garnish with coriander leaves and enjoy with paratha or roti.
This aloo beans ki sabji has high nutrition value. French beans are good sources of protein, excellent sources of fiber, and naturally fat-free, sodium-free, and cholesterol-free. They are not only rich in vitamins A, C, and K but also a good source of folic acid and heart protective calcium and fiber.
The process of aloo beans sabzi is similar to any other dry vegetable. To cook aloo beans faster, chop aloo and beans finely. Long pieces of beans take too much time to cook. This sabji doesn’t require onion and garlic. You can add tomatoes and spices like turmeric powder, red chilli powder and garam masala. I add amchoor powder (dry mango powder) but you can add lemon juice to give some sourness.
Aloo beans ki sabji can be served in the main course along with dal, rice, roti and curry. You can serve this dry vegetable only with paratha and raita for dinner.
Try other dry vegetables which pairs with aloo-
Aloo Palak ki Sabji Shimla Mirch Aloo ki Sabji Aloo Methi
Course: Main Course
Cuisine: Indian
Prep.Time: 10 minutes
Cooking Time: 25 minutes
Serving: 4
Ingredients:
2 medium potatoes250 gm. French beans
1 tomato (finely chopped)
1/2 tsp cumin seeds (Jeera)
A pinch of asafoetida (heeng)
1/2 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp dried mango powder
1/4 tsp garam masala
1 tsp coriander leaves (finely chopped)
2 tbsp Mustard oil
Salt as per taste
Instructions:
Peel, wash and chop potatoes finely.
Wash and chop French beans into small pieces.
Heat oil in a kadhai or pan on medium flame. When oil becomes hot, add cumin seeds and heeng. Let them crackle.
Add turmeric powder, potatoes, beans and salt.
Mix well, cover and cook vegetables on low flame till almost cooked. Don’t forget to stir once or twice while cooking, so it doesn’t stick to the bottom of the pan.
Meanwhile wash and chop tomatoes.
Then open the lid and add tomato pieces in the centre.
Cover them and cook on low heat for 2 minutes or till tomatoes get cooked completely.
Now add coriander powder, chilli powder, amchoor powder and garam masala.
Stir well for a few minutes on high flame till spices blend properly with vegetables.
Garnish with coriander leaves and enjoy with paratha or roti.
Tips:
- Use green, fresh beans.
- Chop potatoes and beans into small pieces so that it doesn’t take too much time to cook.
- If there is need, you can add little water to ensure that the veggies don’t get burnt.
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