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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Dry Potato and Green Bean Stir Fry

Aloo Beans Ki Sabzi

(48 reviews)
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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.

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Dry Potato and Green Bean Stir Fry
Prep time:15 mins
Cook time:20 mins
Total time:35 mins

Protein

4g

Carbs

31g

Fat

5g

Calories

180 kcal

Servings:
4
VeganGluten Free

Ingredients

potatoes3 medium
(peeled and cut into thin wedges)
green beans300 grams
(trimmed and cut into 2-inch pieces)
mustard oil2 tbsp
(or any neutral oil)
saltto taste
lemon juice1 tbsp
(freshly squeezed)
fresh coriander2 tbsp
(chopped)

Spices

cumin seeds1 tsp
asafoetidaa pinch
turmeric powder1 tsp
red chili powder0.50 tsp

Directions

Prepare the Ingredients

  1. Start by heating mustard oil in a large pan over medium heat until it shimmers.
  2. Add cumin seeds and let them sizzle for 30 seconds until they start to pop.
  3. Sprinkle a pinch of asafoetida into the oil, stirring quickly.

Cook the Vegetables

  1. Add the potato wedges to the pan and stir them gently to coat with the oil and spices.
  2. Sprinkle turmeric and salt over the potatoes, and continue to sauté for about 5 minutes, or until the potatoes start to soften.
  3. Stir in the green beans, mixing thoroughly.
  4. 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.
Chef's tip: If the vegetables begin to stick, splash a little water and cover again to allow the steam to help cook them through.

Finish and Serve

  1. Remove the lid, and increase the heat slightly to allow any excess moisture to evaporate.
  2. Sprinkle red chili powder and toss the vegetables gently.
  3. Once the potatoes and beans are tender and lightly golden, turn off the heat.
  4. Stir in lemon juice and garnish with fresh coriander before serving.
Chef's tip: Serve this vibrant sabzi with warm roti or a bowl of fluffy rice for a complete meal.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.