How to cook - Aloo Beans Sabzi


Item Quantity Processing
Beans (runner/long) 250g cut and washed
Potato 1-2 medium sized cut and washed
Garlic 1 big clove crushed
Cumin 1 tsp
Hing 1/4 tsp
Turmeric (haldi) 1/2 tsp
Chilli powder 1/4 tsp
Coriander powder 1 tsp
Oil 1-2 serving spoon


  1. Take a kadhai/round bottom pan. Add the oil and let it heat. once it’s hot enough add the cumin and let it sputter. Then add hing.
  2. Add in the potatoes, and sauté on high flame till the potatoes start browning. [Depending on type of potato, you may have to put on sim and cover and cook. the aim here is to semi cook the outer part of potato.]
  3. Once the potatoes start browning, throw in the beans. Continue to sauté on high till beans start searing OR start sticking to the bottom of pan. then reduce heat and let it cook stirring every few minutes.
  4. While this cooks, crush the garlic. Add turmeric, salt, chili powder and coriander powder to the same bowl. Add some water and mix, then set aside.
  5. By this time most of the moisture in the pan will have dried. Add the masala mixture to the pan and mix well. Leave on sim and cover to cook as needed. [The aim here is to cook till the beans and potatoes are cooked completely. Cover for short intervals and stir in between. We don’t cover and just forget about the veggies, because then they taste watery. We want to use the steam to cook the veggies.]
  6. Once everything is cooked, take off the lid and stir on high till all the water is gone.
  7. Turn of heat.

If you want to add tomatoes to your sabzi, cut 1 tomato into quarters and precook in the microwave (~3 min). Take off the skins and mash it up. Add it to the sabzi after the masala in step 5, and cook as normal.