Make this easy and flavourful Indian dry sabji recipe with beans and potatoes.Pair it with hot rotis or rice for a perfect Sunday hot meal.
When your neighbour gives you a bunch of homegrown beans you do the best justice you can to it. Usually I would make beans poriyal or beans footgath.
However, this time, we swapped it for a a classic beans aloo sabji as we were making some phulkas.
What is beans aloo sabji?
Sabji is a basic vegetable side dish in Indian cuisine. This beans aloo sabji is a healthy and flavour rich, mild flavoured, vegan side. It is a no onion, no garlic recipe that is made with no gravy. The veggies are steam cooked and then stirfried to make flavourful North Indian dish. The spices are basic to most Indian pantry and can easily be sourced in a international aisle in a supermarket.
Ingredients to make this sabji
- Vegetables: this dish is entirely made of beans and potatoes. Basic white or red skinned potato is perfect for this recipe. As for the beans, I have used runner beans. You can try some other ones that we have listed below.
- Spices and seasoning: the whole spices that crackle to infuse the oil is cumin seeds. Along with the The powdered asafoetida provides a complex flavour. In most dishes it bridges that gap created by lack of onion and garlic. As for the powdered spices roasted cumin powder, amchur, garam masala, turmeric are added. Amchur gives the earthy acidity and can be replaced by lemon juice. Other than this, you will need salt.
- Oil:the spices are crackled in a bit of oil to make a flavorful coating. You don’t need a lot of oil, just a tablespoon.I have used peanut oil. You can try any neutral flavoured oil like avocado, rice bran or olive oil too. You can use ghee as well to make this recipe,however avoid it for vegan versions.
Let’s make aloo beans
Fairly simple aloo beans sabji comes together with just a few steps. The time consuming part is just prepping the vegetables.
- Preparing the vegetables :Wash the vegetables and drain them.well. The beans are topped and tailed and then cut into 1 cm pieces. The potatoes are peeled. Then cut them into long wedges. If you prefer them as the same size of the beans, you can dice them.
- Tempering: into the frying pan add the oil and cumin seeds. When they crackle, add the asafoetida. Now add the potatoes and let them roast well.
- Cooking the potato : Now add the potatoes and let them roast well. The easiest test to see if the potatoes have stopped sticking to the pan.
- Adding the beans: Once the potatoes are roasted, add the beans and saute well.
- Spices addition: Sprinkle salt, turmeric powder and mix well. Now cover and cook for two to three minutes. Sprinkle the cumin seed powder, amchur and garam masala and mix the sabji well. Sprinkle a bit of water, cover and cook.
- Finishing the dish: Mix the sabji well and once the potatoes are fork tender, the sabji is ready. Remove into a serving dish and the dish is ready to have.
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- Beans to be trimmed
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- Chop up the vegetables
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- Tempering spices
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- Fry the potatoes
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- Add the beans
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- Adding he salt and spices
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- Cooking the beans aloo
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- Beans Aloo sabji ready
Can we make this with any other type of beans?
Fresh runner beans is what we have used for this recipe. You can make this exact recipe with yard long beans (payar), bush beans or Romano beans (Helga beans). They all turn out equally good.
Meal prep and storage
The sabji stays so good for three to four days in the refrigerator. Store in airtight fridge safe glass boxes. I prefer glass boxes to store the sabji as the spice smell doesn’t stay in the boxes when washed.The sabji freezes fairly good, but the potatoes go a bit limp, so best if avoided.
What to pair with aloo beans sabji?
We paired beans aloo sabji with dal tadka and hot phulkas. The recipe tastes awesome with til ke poori and also steamed rice with Rajgira kadhi.
Beans aloo sabji
Equipment
- frying pan
Ingredients
- 2 medium potatoes
- 200 grams french beans
- 1 tbsp cooking oil
- 1/2 tsp cumin seeds
- 1 pinch Asafoetida
- salt to taste
- 1/4 tsp roasted cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp amchur
- 1/4 tsp garam masala powder
Instructions
- Wash and peel the potatoes.
- Cut them into wedges or dice them.
- Wash and string the beans.
- Chop the beans into 1 cm pieces.
- Into the frying pan, add the oil, cumin seeds.
- As the cumin seeds crackle, the asafoetida and mix well.
- Add the potatoes and let them roast up a bit.
- Mix well and add the green beans.
- Saute this for a minute.
- Sprinkle salt and turmeric powder. Cover and cook for a minute.
- Add the cumin powder, garam masala and amchur and mix well.
- Sprinkle water and let this sabji cook.
- Once cooked mix well and remove into a serving dish.
Tried this recipe?Let us know how it was!
Stay connected
Beans aloo sabji is not a recipe you will find in a restaurant, rather in homecooking. When you make this recipe share with us about your experience. I couldn’t believe how tasty it was with this fresh beans sabji. Do save, share and try out when you have some beans.
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