Dry Potato and Green Bean Stir Fry
Aloo Beans Ki Sabzi
This dish is a staple in many North Indian households, perfect for when you want a quick, healthy, and satisfying meal. The lemon juice adds a refreshing brightness, making it perfect for a light lunch or a simple dinner.

Protein
4g
Carbs
31g
Fat
5g
Calories
180 kcal
Ingredients
Directions
Prepare the Ingredients
- Start by heating mustard oil in a large pan over medium heat until it shimmers.
- Add cumin seeds and let them sizzle for 30 seconds until they start to pop.
- Sprinkle a pinch of asafoetida into the oil, stirring quickly.
Cook the Vegetables
- Add the potato wedges to the pan and stir them gently to coat with the oil and spices.
- Sprinkle turmeric and salt over the potatoes, and continue to sauté for about 5 minutes, or until the potatoes start to soften.
- Stir in the green beans, mixing thoroughly.
- Cover the pan with a lid and cook on a low flame for about 10 minutes. Stir occasionally to ensure the vegetables cook evenly without sticking.
Finish and Serve
- Remove the lid, and increase the heat slightly to allow any excess moisture to evaporate.
- Sprinkle red chili powder and toss the vegetables gently.
- Once the potatoes and beans are tender and lightly golden, turn off the heat.
- Stir in lemon juice and garnish with fresh coriander before serving.
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