Aloo beans stir-fry recipe – How to make punjabi aloo beans sabzi recipe – side dish for rotisTweet
Aloo beans is a tasty and quick stir-fry recipe made with french beans, potatoes and spices. It is also simple to make as the spices required is easily available in the kitchen. Aloo beans subzi tastes great with rotis or naans or with dal rice. This is a dry vegetable which does not involve much work and can be easily done for lunch or dinner. Spices a give a good flavour to the veggies. Do try this healthy and delicious subzi for a change from the routine of vegetables made.
Other related recipes :
Prep Time : 10 mins
Cook Time : 25 to 30 mins
Servings : 2 to 3 persons
North Indian cuisine
French green beans – 3 cups (chopped into 1/2 inch pieces)
Potatoes – 1 cup (chopped or diced into square pieces)
Cooking oil – 2 tablespoons
A pinch of asafoetida or hing
Mustard seeds or rai – 1/2 teaspoon
Cumin seeds or jeera – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Amchoor powder – 1/2 teaspoon
Salt to taste
HOW TO MAKE OR PREPARE PUNJABI ALOO BEANS SUBZI RECIPE
Heat oil in a pan on medium flame. Add hing and mustard seeds and allow the seeds to splutter. Add cumin seeds and saute till they turn golden brown in colour. Add chopped beans and potatoes.
Mix well the vegetables. Then add salt, turmeric powder, red chilli powder, coriander powder and cumin powder. Mix well.
Cook on low flame for upto 10 minutes or till the vegetables are fully cooked. Then add garam masala and amchoor powder. Stir well.
Switch off the flame. Serve aloo beans sabzi with rotis or as a side dish for dal rice.
You can use capsicum instead of french beans and follow the same recipe.
Add lemon juice, if you do not have amchoor powder.
Aloo beans subzi tastes great when cooked on a low flame as the beans do not lose their crispiness.. But if you do not have much time, you can cover the pan with a lid for faster cooking. But only keep stirring in between once or twice while cooking.