Aloo beans ki sabzi is a traditional Punjabi side dish with French beans and potatoes. An easy vegan gluten free, no onion garlic side dish that you can make within 30 minutes. Potatoes and beans are two most used veggies worldwide. Here in this Punjabi dish they come together as a delicious and humble side dish.
On days when you want to make a simple yet delicious side dish to go with rice or roti, a simple potato fry never fails. It is better when we pair another ingredient with potato and here it is beans. So easy, hearty and tasty! In this post I am sharing both
Simple yet delicious vegetable stir fries are an integral part of any Indian meal. These dry curries are so easy to make, delicious, hearty and versatile too. These curries taste very good with both rice and roti.
Potato is a favorite among kids and it is a perfect vehicle to carry few less favorite ones like beans, cauliflower etc.
In this sabzi or vegetable dish we are pairing potatoes and beans. Mildly spiced and sautéed until potatoes turn crispy and beans are caramelized, this dish tastes so good with meals or even on its own. I also use this many other ways. Here is my easy recipe for aloo beans sabzi with step by step photos.
About This Recipe
Aloo beans ki sabzi is known aloo phali ki sabzi in Punjab. Aloo means potatoes and phali means green beans. In this recipe you basically cook aloo and beans together and season them mildly. It is an easy north Indian recipe that you can make in 30 minutes and goes very well with rice and roti.
Potato is one tuber vegetable that often appears in our menu. You will find me making easy potato recipes like potato curry, potato fry, aloo gobi, aloo jeera, potato poriyal, aloo bhindi at least once a week. Potatoes pair up so well many vegetables and here it does wonderfully with French beans.
Whenever I buy beans I make a simple stir fry first and I add the remaining ones in sambar, fried rice, pulao or make this tasty beans aloo. This is a top favorite at our home and sautéed beans tastes so delicious in this recipe. I also make an equally delicious continental sautéed beans with almonds sometimes.
Coming to this aloo beans this is a very versatile yet easy side dish that tastes wonderful with dal fry, palak dal, lasooni dal, plain paratha, tandoori roti, ajwain roti etc. Sometimes I serve this as snack to my kid along with some juice.
The best part about aloo beans ki sabzi is it is vegan, gluten free and you don’t need onion or garlic for this. It is a delicious dry curry that you can also use as sandwich filling or wrap filling.
Also unlike most recipes for aloo beans here we need just 2 tablespoons oil for frying the veggies in this vegetable side dish. We are not deep frying here. You can further reduce the oil if you wish by roasting the veggies in low flame for more time.
This Aloo Beans Recipe Is
Easy, quick & simple
Delicious, flavorful and wholesome
Vegan & gluten free
No onion garlic recipe
Mildly spiced kid friendly
To make aloo beans you just need few ingredients. Apart from potatoes and beans you will just need salt, chili powder and a pinch of garam masala.
You can vary the spices here and instead of red chili powder you can paprika or pepper powder. Instead of garam masala powder you can use pav bhaji masala or just a dash of roasted cumin and coriander powder.
Sometimes I make this potatoes and green beans recipe in instant pot too. This stir fry recipe turns out delicious and flavorful, a perfect side dish for rice, roti or any Indian food. Here I am sharing both methods so that you can choose the one you prefer.
For some more delicious aloo recipes please check
How To Make Aloo Beans Sabzi Recipe
1. Rinse, peel and chop the potatoes into wedges. Rinse again well in water and soak in water for 15 minutes. This step is to eliminate starch and thus to make them crispy while frying with less oil.
2. Same way rinse, remove tough strings and cut the beans in the same size of potato wedges.
3. Heat 2 tablespoons oil in a pan. Add cumin seeds. Drain water thoroughly from aloo and add it to the hot oil.
4. Cook in low flame for 8-12 minutes or until they are almost cooked and crispy.
5. The potatoes are now well cooked and crispy.
6. Now add the chopped green beans and mix well. Add salt, spice powders- 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder and dry mango powder or amchur powder and mix. Saute well cook on medium heat until beans are well cooked and done. Finally add 1/2 tablespoon lemon juice.
7. Serve aloo beans warm or hot.
Instant Pot Potatoes And Green Beans Recipe
Rinse and chop both potatoes and green beans as needed. I like to chop them into big wedges, you can also dice them.
Place the steel insert inside your instant pot and switch it on. Press saute mode and once it displays hot add oil followed by 1 teaspoon cumin seeds. You can also add 1 teaspoon mustard seeds. Add the chopped potatoes. Saute continuously for a minute. Add the green beans and saute for another minute.
Now add the spice powders, salt and mix well. Add 1/4 cup water. Cancel saute and close the instant pot. Press manual or pressure cooker mode and set timer to 4 minutes. Once the instant pot beeps, release pressure gently and mix once. Serve instant pot aloo beans or potato green beans fry hot.
To make pressure cooker aloo beans just follow the same recipe and cook for 2 whistles and release pressure immediately.
Tips For Making Aloo Beans Recipe
- Select fresh new potatoes that hold up shape and fry well. They have less starch and don’t soak up much oil. Also soaking the potatoes in water and rinsing off the starchy water helps in proper frying.
- Select fresh and tender beans as they cook faster and tastes delicious on sauteing and aloo beans tastes delicious.
- Use a good cast iron pan for uniform cooking of aloo and beans. Also cast iron helps in crisping up the vegetables in less oil.
- I recommend you slow cook this recipe in open pan. If you cover the pan the veggies will sweat and the texture will be compromised. It is an easy recipe that does not require lot of bay sitting. Just add the ingredients, minimize the flame and stir occasionally.
- You can replace bean with capsicum in this recipe and make aloo capsicum.
- You can double or halve the aloo beans recipe.
- Use mustard oil for the signature taste and flavor. I do not recommend olive oil in this recipe.
More Vegetable Recipes
I hope you will try this aloo beans recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook for more recipes and ideas.
Aloo Beans Recipe
Aloo Beans Recipe- Green Beans Potatoes
1 CUP = 250 ml
Ingredients
- 2 Potatoes large, peeled and cut into thin wedges- 1.5 cups
- 2 cups beans chopped
- 2 tablespoons oil mustard or groundnut or vegetable
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon amchur dry mango powder
- 1/2 tablespoon lemon juice
- salt to taste
Instructions
- Rinse, peel and chop the potatoes into wedges. Rinse again well in water and soak in water for 15 minutes. This step is to eliminate starch and thus to make them crispy while frying with less oil.
- Same way rinse, remove tough strings and cut the beans in the same size of potato wedges.
- Heat 2 tablespoons oil in a pan and add cumin seeds. Drain water thoroughly from aloo and add it to the hot oil.
- Cook in low flame for 8-12 minutes or until they are almost cooked and crispy. The potatoes are now well cooked and crispy.
- Now add the chopped beans and mix well.
- Add spice powders and salt. Saute well in medium flame until beans are well cooked and done.
- Serve aloo beans warm or hot.
Notes
- you can add more or less of potatoes or beans as per taste
- You can replace beans with flat beans or capsicum
- The recipe can be doubled.
Nutrition
Aloo Beans Recipe- Green Beans Potatoes
1 CUP = 250 ml
Ingredients
- 2 Potatoes large, peeled and cut into thin wedges- 1.5 cups
- 2 cups beans chopped
- 2 tablespoons oil mustard or groundnut or vegetable
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon amchur dry mango powder
- 1/2 tablespoon lemon juice
- salt to taste
Instructions
- Rinse, peel and chop the potatoes into wedges. Rinse again well in water and soak in water for 15 minutes. This step is to eliminate starch and thus to make them crispy while frying with less oil.
- Same way rinse, remove tough strings and cut the beans in the same size of potato wedges.
- Heat 2 tablespoons oil in a pan and add cumin seeds. Drain water thoroughly from aloo and add it to the hot oil.
- Cook in low flame for 8-12 minutes or until they are almost cooked and crispy. The potatoes are now well cooked and crispy.
- Now add the chopped beans and mix well.
- Add spice powders and salt. Saute well in medium flame until beans are well cooked and done.
- Serve aloo beans warm or hot.
Notes
- you can add more or less of potatoes or beans as per taste
- You can replace beans with flat beans or capsicum
- The recipe can be doubled.
Sudarshana says
This aloo beans turned out so so perfect, loved it with roti thank you for the recipe Harini.
Debra M says
I am just getting started cooking vegetarian and have always been interested in Indian dishes. I tried this recipie and loved it! And, I found out that using leftovers to add to scramlbed eggs makes a very tasty dish. Thank you for making the recipie available!