Punjabi Aloo Beans

Punjabi Aloo Beans

Punjabis are famous for their food especially non-vegetarian. But there are some vegetarian dishes that taste just as amazing and are quite popular too. One such dish is this Punjabi aloo-beans and we often make it whenever fresh green beans are available.

I learned this recipe from my mother in law. She always used to fry the potatoes separately before adding them into the green beans. It brings the flavors of the sabzi to another level.

Frankly, I have tried making this both ways i.e. with and without fried potatoes. Believe me, the fried potatoes do taste amazing with green beans.

Green beans or French beans are low in calories and a rich source of dietary fibers, Vitamin A, and Vitamin B. They are a very rich source of minerals like Iron, Calcium, Magnesium, etc. 

This dry curry can be made with any kind of green beans like cluster beans, string beans, snap beans, long beans, wax beans, and or flat beans.

Ingredients Needed to make Aloo Beans

• Potatoes: I used salad potatoes to make this sabzi. However any potato variety can be used.

• Green Beans: Any variety of green beans.

• Tomatoes and Green chilli: Tomato and green chilli adds flavor and texture in the dish.

• Garlic and Ginger: To help in digestion and for flavors.

• Spices: The four basic spices i.e. red chilli, turmeric, coriander, and garam masala.

• Oil: Any kind of oil. I used sunflower oil to make this curry.

How to make Aloo Beans?

First of all, heat oil in a frying pan and deep fry the potatoes until golden. Meanwhile, dice the green beans for stir-frying.

Heat oil in a pan and add cumin seeds, asafetida, ginger, and garlic. Saute for a few minutes and then add tomatoes, green chilies along with spices and salt. Let the tomatoes cook until soft and then add diced green beans.

Cook covered, on low heat until beans are slightly soft. Remove the lid and add fried potatoes and mix well. Cook for 1-2 minutes more and finally garnish with chopped coriander leaves.

Serving Suggestions and Variations

Serve the Punjabi aloo beans with ghee smeared chapati, paratha, and raita. You can also pair it with some tadka dal, fried papadums, and lemon pickle.

For variations, you can also add some chopped carrots, green peas, and cauliflower in the sabzi and make it mixed vegetable dry curry.

Other Side Dishes for Chapati

• Aloo Baingan | Potato Eggplant Curry
• Aloo Gobi | How to make Punjabi Gobi Aloo
• Peyaazkoli Aloo Bhaja
• Aloo Matar Sabzi
• Bharva Bhindi | Stuffed Okra

Looking for more such lunch recipes to get some ideas for your meals? Do not miss my Chole Bhature and Soya Chaap Masala and the best one’s Dal Palak.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Aloo Beans

Sapana Behl

Aloo beans is a spicy and tasty potatoes and green beans dry curry that pairs very well with chapati and or paratha.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Lunch

Cuisine North Indian

Servings 4 People

Equipment

• Frying Pan/Wok

Ingredients

  

1x2x3x

• 250 gm french /green beans diced
• 4-5 potatoes cubed or cut lengthwise
• 2 tomatoes chopped
• 4-5 garlic cloves chopped
• 2 teaspoon ginger grated
• 4 green chillies chopped
• 1 pinch asafetida
• 1 teaspoon cumin seeds
• oil for frying

Spices

• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt o taste

Instructions

 

• Heat oil in a wok and fry the potato cubes till golden. Drain on paper towel and set aside.
• Remove oil from wok and leave around 3 tablespoon of oil. Add asefetida and cumin seeds. Sauté for a minute. Add ginger and garlic and stir for 2 minutes.
• Add all spices and salt followed by chopped tomatoes and chillies. Mix well and cook for 2 minutes.
• Add chopped beans and cook for 7-10 minutes on low heat with frequent stirring. Do not add any water.
• Add fried potatoes and mix well. Cook for 2 minutes more.
• Remove from heat and serve hot with Chapati.

Notes

 Potatoes can also be added to the beans without frying and can be cooked till tender.

Keyword aloo beans sabzi, how to make aloo beans, potato and green beans curry, punjabi aloo beans

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Aloo Beans and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube and  Pinterest.

Best Regards,
Sapana Behl