One important thing I learnt from Amma’s method of cooking is this – don’t cook a vegetable in water unless you have to. Potatoes, for example. It’s easy to just pressure cook it or par-boil it before making a roasted side dish with it but this changes the flavour of the potato significantly. It does take longer to cook if you add it raw to a pan and start stir-frying it but if you regulate the temperature correctly and have some patience, you will be rewarded for it. I rarely pressure cook potatoes unless I need to mash them or I am making something like a potato korma or potato masala for puri. Same story for beans. Don’t boil it in water and waste all its nutrients before making a curry with it (steaming is fine though).
On that preachy note, let’s take a look at how to make Aloo Beans Sabji, shall we?
ALOO BEANS SABJI (POTATO BEANS STIR-FRY RECIPE)
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4
Ingredients:
1 large potato, peeled, washed and cut into small cubes
15-20 beans, stringed, washed, and cut into same-sized small pieces as the potato
1 onion, sliced
1 tbsp of oil
1/4 tsp of mustard seeds
1/4 tsp of urad dal
2-3 of cloves of garlic, chopped
1/2 tsp of turmeric powder
1 tbsp of sambar powder
A few of curry leaves or a small bunch of coriander leaves, for garnish
How to Make Aloo Beans Sabji:
1. Heat oil and add the mustard seeds. When they pop, add the cumin and urad dal and let them sizzle and turn brown. Then add the chopped garlic and saute until fragrant.
2. Add the onions and saute until it begins to brown.
3. Add the cubed potato and beans.
Stir stir stir.
4. Keeping flame very low, cook covered for 5-7 mins, opening every 2 mins and giving it a mix, just to make sure the bottom is not burning. The potato will begin to brown and the beans should be soft by now. If not, cook longer until done.
5. Once the vegetables are cooked, add the turmeric powder and sambar powder along with salt. Give it a good mix, the sabji will turn dry and fragrant in about 2 mins.
Don’t cook for too long, otherwise the masala will start to burn. Add curry leaves or coriander leaves at this point and remove from fire.
Serve hot with rice and any coconut based gravy or kuzhambu like Tomato Saaru.
Ruby says
May 6, 2013 at 6:06 amHi Nags,
I tried the Beans and Potato veg and it turned out excellent. My mum and myself had it with chapati and we enjoyed it.
Thanks for posting it.
Please could you post a recipe for Trifle Pudding?
Sharmilee! :) says
April 8, 2013 at 2:13 pmNice combination curry, love the garlic flavour…looks very tempting
kankana says
April 8, 2013 at 4:59 amBelieve it or not, it's one of our fav side for weekday lunch!
Vanamala Hebbar says
April 5, 2013 at 4:13 pmNice and simple curry…
JEYASHRI SURESH says
April 5, 2013 at 1:41 pmNever tried aloo curry by adding garlic, aadding beans sounds interesting. nice combo
Maria John says
April 4, 2013 at 6:23 amPerfect subzi..I would love to have with rice & sambar
anubhavati says
April 3, 2013 at 12:40 pmHi Nags,
Sometimes simple combinations of veggies along with potatoes give a lot of flavour and keep the dish interesting. With a cup of thick curd and chappatis, it makes a great lunch/dinner!'
Shobha
divya says
April 2, 2013 at 8:50 pmlook really tempting , i'm drooling
Arthy Suman says
April 2, 2013 at 3:06 pmim in love with this sabji, wow
Veena Theagarajan says
April 2, 2013 at 12:37 pmnever tried this combo.. looks good
ally says
April 2, 2013 at 11:58 amWOW!! What timing!! I am having beans in the refrigerator for 2 days now and have been wondering if I could find a better way to cook them apart from my regular method. And!! what luck…the moment I opened your page, the first recipe I see is Beans & Potato. Call it wavelength or simply God's guidance…I am relieved for today coz I know what to cook for dinner after reaching home. Thank YOU Nagz!!