Green Beans with Potatoes (Aloo Beans)

Delicious, easy to make, North Indian stir-fry dish with potatoes and green beans. This one-pot recipe is vegan, gluten free and perfect side dish with everyday meals.

Green Beans are sometimes referred to as french beans also. Potatoes are known as ‘Aloo‘ in hindi and in most Indian homes this dish is known by the name of ‘aloo beans subzi’. This potato and beans recipe is

Vegan
Vegetarian
Gluten Free
Easy & healthy side dish

Thanksgiving is just around the corner and if you are looking for vegan or vegetarian side dish to serve with casseroles like Shepherd’s Pie, Broccoli Gratin, then this beans recipe is definitely a keeper. If you have an air fryer, you can also check out air fried green beans recipe which is so simple & quick to make.

Lentils (dal), roti / rice along with a vegetable side dish is staple menu in most Indian homes. Besides dishes like aloo gobhi, jeera aloo or karela fry, this potato beans stir fry was made on regular rotation. As a kid, I remember picking out only the potato pieces, leaving out the french beans on my plate and finishing them off after much persistence (or I must say warnings) from my mom.

Ingredients you’ll need:

With just handful of ingredients and few spices, this potato beans recipe turns out so flavoursome. I have used basic Indian spices like cumin, turmeric, red chilli powder and coriander powder to season this dish. However feel free to add more seasonings of your choice like garlic powder, taco or cajun seasoning in this recipe.

Ghee (clarified butter) or any cooking oil like sunflower, canola, peanut or sesame oil can be used to this Indian-style stir fry. I have made it without onion & garlic, but you can easily incorporate onions or garlic in it.

How to make potato green beans?

To make this potato french beans recipe, we will first heat oil, add cumin seeds to it and wait for them to crackle. Then we will add cubed potatoes, salt and turmeric to it.

As potatoes take longer time to cook we will initially cook only potatoes, then later add chopped french beans or green beans and cook them together. In the end, we will add rest of the spices.

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

Green Beans- 250 g (9 oz)
Potatoes- 2 medium
Cooking Oil- 1.5 tbsp
Ginger Paste- 1 tsp
Green Chilli (finely chopped)- 1
Cumin Seeds (Jeera)- 1/2 tsp
Turmeric (Haldi)- 1/2 tsp
Coriander Powder (Dhaniya)- 1/2 tsp
Red Chilli Powder- 1 tsp
Salt- 1 tsp (to taste)
Lemon Juice- 2 tsp

Substitutions:

Instead of (coriander powder + red chilli powder), you can use other seasoning of your choice like garlic powder, cajun or taco seasoning.
You can also add some sliced onions or minced garlic in this recipe.
Instead of lemon juice, amchoor powder (or khatai) can be added.

Directions:

Step 1:
Wash the green beans well. Chop their end and cut them into smaller pieces (shown in image below). Peel and cut the potatoes into small cubes. Keep these aside.

Step 2:
Heat oil in a pan. Add cumin seeds (jeera), finely chopped green chillies and ginger paste to it. If you want to add minced garlic, add at this step. Sauté for 10-15 seconds till seeds begin to crackle.

Step 3:
Add cubed potatoes, salt and turmeric. Mix well & sauté for a minute. Simmer and cover the pan for 3-4 minutes.

Step 4:
Add chopped green beans and again cover for 7 to 8 minutes. Check a piece of potato and beans to check if they have cooked completely. Cooking time is flexible depending on how crunchy or soft you want your green beans to be.

Step 5:
In the end, sprinkle coriander powder, red chilli powder (or any seasoning of choice). Toss gently and then cook without lid for 2-3 minutes while stirring in between. This way they get crunchy texture from outside.

Step 6:
Switch off the flame and squeeze lemon juice over it. Serve these potato beans with hot roti, paratha, or as side dish with dal–rice.

Tips:

Don’t cut the potatoes into very big pieces as they will take longer to cook. Either slice them or cube them into medium to small size.
Any leftover beans-potatoes can be stored in fridge in an airtight container for 2-3 days. To reheat, add a splash of water and microwave for a minute.

More vegetable recipes you might like:

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(4 votes, average: 5.00 out of 5)